Zucchini Appetizers

Use this appetizer recipe to help use up an abundant zucchini crop. Your guests will love every zucchini and cheese bite. ...MORE + LESS -

3 cups (750 mL) thinly sliced unpeeled zucchini (about 4 small)

1 cup (250 mL) Bisquick* mix

1/2 cup (125 mL) finely chopped onion

1/2 cup (125 mL) grated Parmesan cheese

2 tbsp (25 mL) chopped fresh parsley

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) seasoned salt

1/2 tsp (2 mL) dried marjoram or oregano leaves

1/8 tsp (0.5 mL) pepper

1 garlic clove, finely chopped

1/2 cup (125 mL) vegetable oil

4 eggs, slightly beaten

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1

Heat oven to 350ºF. Grease or spray with nonstick cooking spray bottom and sides of rectangular pan, 13x9x2 inches.
2

Stir together all ingredients. Spread in pan.
3

Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Did You Know? : "Slightly beaten" eggs are stirred until the yolks are broken and begin to blend with the whites. Beating the eggs before adding them to the other ingredients makes mixing the entire dish easier.