Savory Zucchini Bread

Savory zucchini bread is the picnic-table bake that goes from bowl to oven in 15 minutes. Bisquick baking mix, eggs, oil, Parmesan, and a hum of oregano and red pepper flakes wrap around three cups of thin-sliced zucchini, then go into a sheet pan for a custardy, cheese-flecked bake somewhere between a quick bread, a frittata, and a savory cake.

The technique calls for adding the zucchini last after everything else is well mixed. There is a reason. Zucchini sheds moisture fast once cut, and stirring it in early would slowly bleed water into the dry mix and weaken the structure. Fold it in at the end and the slices stay distinct, the batter sets cleanly, and the bake comes out tidy.

Sliced thin is also a must. Thick slices stay raw and watery in the short bake time, while thin ones soften into ribbons that disappear into the cheesy custard.

Kitchen Tips

• Use a mandoline for fast, even zucchini slices about the thickness of a quarter.
• Salt the zucchini slices in a colander for 10 minutes and pat dry if your squash is especially watery.
• Grate the Parmesan fresh. Pre-grated parmesan from a shaker bakes drier and less flavorful.
• A grease-line right around the corners with butter helps with clean release from a glass pan.
• Cut into small squares and serve warm or at room temperature as party appetizers with toothpicks.

Variations

• Stir in a half cup of crumbled cooked bacon or chopped pepperoni for a meatier version.
• Swap oregano for fresh basil and add a handful of cherry tomato halves for a caprese twist.
• Use yellow summer squash in place of zucchini for a sunnier, slightly sweeter version.