I hadn’t made them for a long time, since we haven’t catered in 25 years, but in leafing through my books to get ideas for this past year’s New Year’s party, I decided to resurrect them and was very happy that I did. They were quite popular and have stood the test of time. I have modified the recipe only slightly to replace seasoned salt (which used to contain mostly M.S.G.) with smoked salt. My niece, Haley, called to get the recipe recently and I was surprised to find that I have never put them on my blog, so here they are:
Zucchini Parmesan Squares
- 3 cups thinly-sliced, unpared zucchini (about 4 small)
- 1 cup Bisquick or other biscuit baking mix
- 1/2 cup finely chopped onion
- 1/2 cup good-quality, grated Parmesan cheese
- 2 Tbsp. snipped fresh parsley
- 1/2 tsp. salt
- 1/2 tsp. smoked salt
- 1/2 tsp. dried marjoram
- freshly ground black pepper to taste
- 1 medium clove of garlic, finely chopped
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
Preheat oven to 350°F.
Grease oblong pan, 13x9x2 inches.
Mix all ingredients; spread in pan.
Bake until golden brown, about 25 minutes.
Cut into pieces, about 2x1 inch. Serve warm.
Makes 4 dozen appetizers.
Freeze, if desired, in single layers. To serve, bake squares uncovered at 350° for 10 to 15 minutes.