We’ve been visiting friends from college and revisiting our youth. Here is a recipe from those days, cheap, quick, delicious, and easy to take to potluck parties as an appetizer. I used it for years afterwards as a side or even a main dish, depending on who present …
We’ve been visiting friends from college and revisiting our youth. Here is a recipe from those days, cheap, quick, delicious, and easy to take to potluck parties as an appetizer. I used it for years afterwards as a side or even a main dish, depending on who present was a vegetarian or how slim the budget was. And if you are sick of an abundance of end-of-summer zucchini from your garden or friends, yet another way to use it up.
3 cups thinly sliced unpared zucchini
1 cup biscuit mix
½ cup finely chopped onion
½ cup grated Parmesan cheese
2 tablespoons finely chopped parsley
½ teaspoon salt
½ teaspoon oregano
Dash of pepper
1 clove garlic, grated or finely chopped
½ cup corn or vegetable oil
4 eggs slightly beaten
Heat oven to 350-degrees. Grease 13″ x 9″ x 2″ pan. Mix all ingredients, spread in pan. Bake until golden brown, about 25-30 minutes. Cut into 1″ x 2″ pieces; makes 4 dozen.
I substitute whole-wheat flour and a teaspoon of baking powder for the biscuit mix, and you can cut down on the oil considerably with no bad effects. It’s fine without the parsley; I hardly ever have any on hand.
This came from my friend Eric Nelson, now a psychologist. I still have the original card somewhere, badly stained, in his handwriting.
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Lisa blogs at Lisa deGruyter: Bits from One Woman’s Life.
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