by Jodi Squires Fitzgerald, RN, JD
Receiving this recipe from the Chef at St. Charles Hospital gives it special meaning for me and my family, transforming it into more than just a favorite treat—it’s become a cherished tradition linked to comfort, care, and shared memories. By holding onto details like original notes or my family’s own tweaks, I can help preserve this legacy for future generations.
3 Cups of Thinly Sliced Zucchini or Yellow Squash (I use the Yellow Squash)
1 Small Onion – Chopped
1 Cup of Bisquick
4 Eggs
1/2 Cup of Parmesan Cheese
1/2 Tsp of Oregano
1/2 Tsp Parsley
1/2 Cup of Vegetable Oil
Calories 345 – Fat 27g Cholesterol 117 mg