"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Appetizer Recipe

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This recipe for Zucchini Appetizer, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Fleck
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups thinly sliced zucchini (unpeeled)
1 1/2 cups Bisquick
1/2 medium-sized onion, finely chopped
1/2 cup grated parmesan cheese
2 tsp. parsley flakes
1/2 tsp. salt
1/3 tsp. oregano
dash of pepper
1 clove of finely chopped garlic (optional)
1/2 cup vegetable oil
4 eggs, slightly beaten

Directions:
Directions:
Mix all of the ingredients in above order. Bake in a lightly buttered 13x9x2" pan until slightly brown on top (about 30-40 minutes) at 350. Cut into small squares or triangles and serve. You can also substitute the zucchini with small, cut up broccoli flowers.

Personal Notes:
Personal Notes:
This is a recipe from my cousin, Artemis Coble.

 

 

 

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