Zucchini Appetizers

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by My Yellow Farmhouse - Cooking with Love!

I started making these “Zucchini Appetizers” about 25 years ago when we lived outside Philadelphia, Pennsylvania in a lovely town called Villanova. These are delicious – and do they ever disappear fast! They’re also great to have in the fridge for those times when you just want to grab something quickly.

I always had things like this in the fridge for my twin sons and their friends to “nosh” on. Although, occasionally, I’d spy one of their friends walking by with The Very Last Piece of Something I’d had my heart set on. ( And I’m speaking of you, “Joe F” !! )

As some of you know, I’ve been a bit “under the weather” off and on now for several months but recently I’d been feeling much better. Then, two weeks ago, I fell and messed up the ligament connecting my left collarbone to the shoulder. My shoulder had begun healing, when, two days ago, I fell five minutes after arriving at a friend’s cabin while bringing a bag into the house. Of course, I crashed on the same shoulder….!! But –  have I let having one arm in a sling change my plans for a large party this coming Saturday – heck no !!

I prepared these “Zucchini Appetizers” recently while at our home in the Pocono Mountains. I did pretty well chopping etc. using “mostly” one hand…. and taking the photos was NOT easy….  Right now I’m typing with two hands ’cause I’m sick of typing with only one …. although I think I’ll pay for doing this tomorrow..    Enjoy !     PS – I heard from my son’s wife that he was pretty happy I left him a good portion of these “Zucchini Appetizers”!

Oven at 350 F         grease a 9″ x 13″ pan        Bake for 25 – 30 minutes, until golden brown

Ingredients

  • 3 cups thinly sliced zucchini – about 4 small – OR  – 2 medium 
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 Tbs. chopped fresh parsley –  (I didn’t have garlic or parsley, so I used 1/2 tsp. garlic salt with parsley.)
  • 1 cup Original Bisquick (UPDATE – my friend made these using low-fat Bisquick!!)
  • 1/2 cup freshly grated Parmesan cheese  (The flavor is so much better with fresh Parmesan!!)
  • 1/2 tsp. seasoned salt (I prefer Mrs. Dash – Garlic & Herb)
  • 1/2 tsp. dried oregano or Italian Seasonings
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/3 cup vegetable oil  (Original recipe calls for 1/2 cup…)
  • 3 large eggs, slightly beaten  (Since many of us now buy LARGE eggs, I found that 4 large eggs were too many. If you buy MEDIUM eggs, then use 4.)

cut zuchinni

Prepare 3 cups thinly sliced zucchini, 1/2 cup finely chopped onion, 1 clove minced garlic and 2 Tbs. chopped fresh parsley. (If you don’t have fresh garlic or fresh parsley, use 1/2 tsp. garlic salt with parsley.)

Add veggies to a medium bowl. Add 1 cup Original Bisquick and 1/2 cup freshly grated Parmesan cheese.

Now add 1/2 tsp. seasoned salt, 1/2 tsp. dried oregano or Italian Seasonings, 1/2 tsp. salt, 1/8 tsp. pepper, 1/3 cup vegetable oil, 3 large eggs, slightly beaten. (If using medium eggs, use 4 eggs!)  Mix everything together. You may have some tiny lumps, don’t worry about that!

Pour everything into a greased casserole or 9″ x 13″ pan. (My casserole was a bit smaller than a 9″ x 13″, so I just baked it for 5 minutes longer!!)  

poured in pan

Bake for 25 to 30 minutes – or until its golden brown – in an oven set at 350 F.

Here’s what it’ll look like when you take it out of the oven – yum !!

possible - cookedAllow to cool a while, then cut into squares or triangles. For appetizers, cut into 3′ x 3″ squares. For “noshing” – cut as big as you like.  These “Zucchini Appetizers” are great eaten warm but they can also be served at room temperature, which is how I serve them at parties.   Another great thing about these is they can be made the day before!!  Enjoy!!

Use for last photo

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

20 thoughts on “Zucchini Appetizers”

  1. OK – Biscuit Mix (like Jiffy Mix OR Bisquick) – The original recipe makes a lot but you can use it for pancakes etc. The mix can be stored for up to 6 months in a tightly closed container. If the weather is hot & humid – as it can be in Malta – store in the refrigerator.
    ++ From the book “Cheaper & Better – Homemade Alternatives to Storebought Goods” — Nancy Birnes; 1988.
    ———————————
    Original Recipe

    10 cups flour
    1/3 cup baking POWDER
    1 Tbs. salt
    2 cups shortening

    Half the Recipe ++ This is the CORRECT amount of baking POWDER. I made a mistake when I posted the amount before !!

    5 cups flour
    4 Tbs. & 1 1/2 tsp. baking POWDER
    1 1/2 tsp. salt
    1 cup shortening (like Crisco)

    Cut the shortening into the dry ingredients by using either two knives or a pastry blender until the mixture resembles coarse cornmeal. (You can also use a food processor but you’ll have to stop & start often and watch closely.)

    Here’s how you make pancakes using the above Biscuit Mix – 2 cups mix, 1 cup milk & 2 eggs – how easy is THAT? Hey – if worse comes to worse – I’ll mail some Bisquick to you in Malta !!! ; o )

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  2. My Very Dear Friend Marthese – I’m going to check in a book I once bought which is filled with instructions for how to make ‘homemade’ things we usually buy at the store. I believe there’s a recipe for ‘biscuit mix’ (which is what Bisquick it…) I’ll get back to you & then you’ll be able to make these zucchini appetizers!! (I think you call zucchini “marrows”, if I remember correctly.) Zucchini are somewhat longer than “marrows but otherwise, they’re pretty much the same!

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  3. I wanted to try the Zucchini appetizers but did not find the Bisquick on the local market. Any idea if I could use something else, or perhaps make the mix myself.

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  4. I have never eaten Zucchini appetizers but looking at the ingredients they must taste really nice. Thanks so much for sharing. I would love to try and taste them.

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    1. Thanks Lily Sue! My shoulder IS doing better – so I’m back to being able to cook & post the recipes. Just got finished making Banana Nut Pancakes, which used to be a real favorite in our house when my sons were growing up. Gonna go pig out right now !!

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  8. This sounds great, Cecile. It’s easy enough to make and would be perfect for a get-together. So sorry, to hear of your continuing health issues. I hope you’re feeling better soon. Good luck on Saturday.

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    1. I had great plans to cook lots and lots of yummy stuff BUT I’m trying to be sensible (for once) and have ordered “lots and lots” of yummy Italian dishes from a local restaurant. Wish you lived closer my dear – would love to have you as my guest so you could meet my sons & their families !! Let me know if you ever come to New England – would soooo love to meet you!

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  10. I made these Cecile for a holiday picnic. They were a big hit. I did use the low fat bisquick which I had on hand and they came out fine

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