CNY A Taste Of Utica: Zucchini Appetizers

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.

The 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: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.

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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