zucchini

[lnearth.livejournal.com]

Hi folks. Are some of you wondering what to do with those tons and tons of zucchini from the garden? Are you getting tired of zucchini bread and sauteed zucchini, onions, and tomatoes? The other day I decided to surf around and came across this neat blog: http://grandmasvintagerecipes.blogspot.com/. 'Grandma' said sure, share this recipe with your Vintage Recipe community. That's what this blog is for! She's got lots of interesting recipes on that blog, that's for sure. I needed an appetizer, found this one and made it. Yum! According to 'Grandma,' this is a recipe from around the '50's, and according to her blog, it's an old Southern Indiana recipe. "We enjoyed these when I was a child in the 1950s & 60s. It has been so long I don't even remember where my mother got the recipe. We owned a small country general store. It was a community gathering place where the ladies did swap recipes. Also food products vendors were always giving her new recipes to try. Thanks for sharing about your group. I will have to visit as I love old recipes."

ZUCCHINI APPETIZER

3 cup shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan cheese
1/2 tsp salt
1 tsp oregano
dash of black pepper
1 clove of garlic, minced
1/2 cup oil
4 eggs, beaten

Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally.

Note: These squares freeze well. Also, A suggestion: the smaller the zucchini, the more flavor. The ones that are the size of your thigh need to be composted. :-) Enjoy!