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Zucchini Appetizers

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  • Prep 15 min
  • Total 40 min
  • Servings 48
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Use this appetizer recipe to help use up an abundant zucchini crop. Your guests will love every zucchini and cheese bite.
Created Feb 6, 2012
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Ingredients

  • 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

Steps

  •  
    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.

Expert Tips

  • Tip 1
    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.

Nutrition Information

40 Calories, 3g Total Fat, 1g Protein, 2g Total Carbs

Nutrition Facts

Serving Size: 48 Appetizers
Calories
40
Total Fat
3g
Saturated Fat
1g
Cholesterol
20mg
Sodium
100mg
Total Carbs
2g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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