 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 48 |
|
This recipe came from my sister-in-law more than 20 years ago. She would make this whenever the family got together in the summer. It helps use up all that zucchini you have in your garden. Ingredients:
3 cups thinly sliced unpeeled zucchini (4 small) |
1 cup original bisquick® mix |
1/2 cup finely chopped onion |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon seasoned salt |
1/2 teaspoon dried marjoram or oregano leaves |
1/8 teaspoon pepper |
1 garlic clove, finely chopped |
1/2 cup vegetable oil |
4 eggs, slightly beaten |
Directions:
1. Heat oven to 350ºF. Grease 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
|
|