room temperature appetizers

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.)

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!!)

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 !!

Allow 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!!