It's summer time and zucchini is plentiful!
I had these Zucchini Appetizers at my friend Karen's house at the beginning of the summer and was instantly hooked!
They are so moist & flavorful & delicious! Plus, they're VERY easy to make!
It's a Bisquick recipe. But Karen's version swaps out the Parmesan for Romano. You can also check out Karen's other recipes at BakeSpace. She's a FABULOUS cook and I'm sure you'll find more than a few of her recipes you'd like to try!
3 cups sliced or grated zucchini (I sliced them)
1 cup Bisquick
1/2 cup chopped onion
1/2 cup grated Romano cheese (I used an Asiago/Parmesan/Romano blend)
2 tsp. parsley (instead of parsley & oregano - I used an Italian blend)
1/2 tsp. oregano
1/2 tsp. salt
dash of pepper
1 clove garlic chopped (I grated it)
1/2 cup vegetable oil
4 eggs, beaten
Heat oven to 350F.
Grease or spray a 9x9 pan.
Mix all ingredients in a large bowl.
Spread in pan and bake at 350F for 30 to 40 minutes.
Cut into 2x2 squares to serve.
This is great warm or at room temperature.
Need more ideas for your bounty of zucchini?
Check out some of these cool zucchini ideas.
I've been dying to try the Stuffed Zucchini that Danielle from Cooking for My Peace of Mind was cooking up. She found them at Ciao Chow Linda. I missed them them when Linda posted them. But I hope to make them soon too!
Or how about Monica's Zucchini Jam Muffins over at Lick the Bowl Good. Use up some of those summer peaches.
Or in one of my favorite versatile dishes, check out Kevin's Corn & Zucchini Quesadillas over at Closet Cooking.
I'm sure we all know what Donna over at My Tasty Treasures is thinking when she thinks about zucchini. And while she's thinking about that, her FFH is grilling up Grilled Veggies ala FFH.
Or how about Heidi's Zucchini Brownie from Tried & True Cooking with Heidi.
And is it really summer time if you don't have at least one loaf of Zucchini Bread?
Hope you're all enjoying a bountiful summer harvest!
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