Archive for August 23rd, 2009

This recipe was donated by Rainie Piccione, from Dolores Cecere Piccione.  It is amazingly light and tasty.  I cut it into 9 squares using a 9×9 square pan but to serve more, you can certainly get 18 smaller squares out of this delicious dish.

DSC_0732The recipe from page 10 of “A Taste of Utica” cookbook.

Zucchini Appetizers

  • 3 cups zucchini with peel – thinly sliced
  • 1/2 cup vegetable oil (I used 1/3 cup olive oil)
  • 1 cup Bisquick mix
  • 1/2 cup Parmesan Cheese
  • 1/2 cup onion, fine chop
  • 1/2 tsp salt
  • 1/2 tsp seasoned salt (I used SPIKE vegetable seasoning)
  • dash of ground pepper (I used red pepper)
  • 1/2 tsp oregano or marjoram (I used 1 TBS  Italian Seasoning)
  • garlic powder to taste (I used 1/2 tsp)
  • 2 TBS chopped parsley
  • 4 eggs beaten (I used 2 whole eggs and 1/2 cup EggBeaters)

Preheat the oven to 350 F. Mix all the ingredients together.  *I mixed all ingredients except the zucchini and onion which I added at the end.

Left to right, left to right: Ingredients. Mixing wet mixture. Sliced zucchini. Onion and zucchini

Left to right:1. Ingredients. 2. Mixing wet mixture. 3. (lower left)Sliced zucchini. 4. Onion and zucchini


Spray the bottom of your pan with non stick spray. Pour the mixture (eggs, cheese, seasoning mixed with zucch. and onion) into the pan

I added thinly sliced tomato on top for color.

I added thinly sliced tomato on top for color.

and bake for 35 minutes or until golden brown. Cut into squares of desired serving amounts. Eat while warm. Enjoy




Next week it’s Chicken Wing Dip. Great for football season!


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Yesterday was a great running day.  Shane and I went up that steep hill, Sherman Drive, down Higby, down Valley View and around the golf course. It was a really good 7.2 mile run.  Good thing I brought water for Shane because he was one thirsty dog. We made 2 water stops.  I take a water bottle and a small plastic baggy.  He takes water from the baggy. It works well and no heavy bags/bottle to carry. 

Today, Sunday morning, Ted joined us for a 4.35 mile walk around the golf course.  It was a damp, heavy morning but the rain stayed away and we enjoyed each others company.

Last night we watched this pretty good movie with young Ted who just returned from Iceland on Thursday.  He and his mother took a weeks vacation over there to visit family.  But…back to the movie…. “Nothing But The Truth”, staring Kate Beckinsale,  Matt Dillon, Angela Bassett, and Alan Alda. 


It is based upon true events of a CIA operative whose identity was revealed.  The reporter who wrote the story went to prison because she refused to reveal her source.  The end will surprise you.   Good movie.

Skipping back to last night (I’m all over the place today  🙂   ),  the other week, I came across a recipe by Chef Fresco and it looked really good. Since Teddy and Ted were making hamburgers for themselves, I decided on a meatless burger.  This is my meatless burger which turned out really, REALLY good.

White Bean Burgers


  • 15.5 oz can Great Northern White Beans
  • 2 lge. eggs
  • 1/2 tsp sea salt
  • 2 TBS parsley
  • 1/2 onion, chopped
  • 1 tsp lemon juice
  • 1/4 cup Panko crumbs
  • 1/4 cup TVP crumbs
  • 1/4 cup parmesan cheese
  • red pepper to taste
  • 1 TBS EVOO
  • 4 whole wheat hamburger buns

In a food processor, add the beans, eggs, salt.  Puree until smooth.  Empty into a large bowl.  Add the parsley, onion, lemon, crumbs, and cheese.  Mix well and let sit for 10 minutes for both the panko and the vegetable protein crumbles to absorb the moisture. 

Heat a saute pan over medium high heat and add the oil.  When heated, drop 4 separate dollops of bean mix into the pan. Form a patty but only press down very gently – don’t compact.   After 7 minutes, flip over and cook another 7 minutes.  

Cooking bean patties

Cooking bean patties

I enjoyed my burger on the toasted whole wheat bun with honey mustard, lettuce and a slice of tomato.  Tummy happy!

As for today, general house chores, very unexciting. 

Make sure to come back tonight for the weekly CNY A Taste of Utica.  We are cooking Zucchini Appetizers and they are going to be good!

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