Zucchini Appetizers

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Zucchini Appetizers
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My neighbor grows the most wonderful selection of herbs and I am a lucky recipient. The fresh herbs brighten and intensify this recipe. But, you can substitute dried herbs just as well -use 1/2 the amount of dried herbs as listed in the recipe.

Ingredients

  • 4 cups thinly sliced zucchini (about 4 small)
  • 1 cup baking mix
  • 3/4 cup grated parmesan cheese, divided (1/4 cup for sprinkling on top)
  • 1/2 cup finely chopped onion
  • 2 Tablespoons lemon thyme or regular thyme, finely chopped
  • 2 Tablespoons marjoram, finely chopped
  • 2 Tablespoons parsley, finely chopped
  • 2 Tablespoons oregano, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 4 eggs, beaten
  • Non-Stick Cooking Spray

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a non-stick 13 X 9 pan with non-stick cooking spray. In a large bowl, mix all the ingredients well and spread evenly in the pan. Sprinkle the reserved ¼ cup parmesan cheese evenly on top.
  3. Bake until golden brown, about 25-30 minutes. Cut into rectangles about 4” X 2” or 2” X 1”. Serve warm or at room temperature.
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Yield: Makes 2-4 dozen appetizers
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