Summer’s End Garden Recipe. Zucchini Appetizers.

Fresh ingredients make recipes delicious

It is summer’s end. You are probably looking for something new to do with the last of the zucchini.

I just made this recipe last week.
Here’s a yummy recipe I just dug out from when my kids were young. We lived in Omaha, Nebraska. It was given me by Ann Bonacci. Her family owned the airport where we sheltered our small plane.

Zucchini Appetizers.

3 cups thinly sliced unpared zucchini (about 4 small) OR coarsely grated
1 cup Bisquick (I used Hodgson Mills Whole Wheat version)
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 Tbsps. snipped parsley
1/2 Tsp. salt, 1/2 Tsp. seasoned salt, dash pepper
1/2 Tsp. dried marjoram or oregano leaves
1 clove garlic, finely chopped
1/2 cup vegetable oil (I used Olive Oil)
4 eggs, slightly beaten

Heat oven to 350 degrees. Grease oblong pan (13/9/2 inch pan)
Mix all ingredients; spread in pan; bake until brown, about 25 minutes
Cut into pieces 2×1 inch

Here’s a picture of the finished product (zucchini appetizers)! 🙂
Along with fresh squash fried in butter, juicy ripe sliced tomatoes, hamburger topped with ketchup. Yum, what a delicious meal!