Zucchini Appetizer
1 cup biscuit mix
1/2 cup finely chopped onion
1/2 cups diced grated Parmesan cheese
2 Tbsp. finely chopped parsley
1/2 tsp. salt
Dash cayenne pepper
1 clove garlic or 1/2 tsp. garlic powder
1/4 cup olive oil
4 large eggs
3 cups thinly sliced zucchini
Preheat oven to 350 degrees. In large bowl, beat 4 eggs. Add all other ingredients except zucchini. Mix well, then add zucchini slices. Mix again. Spread in a 13”x 9” baking dish.
Bake 30 minutes. Cut into squares and serve as an appetizer, side vegetable or as a snack.
Zucchini Apple
Muffins
3 large eggs
1 cup apple sauce
1/2 cup brown sugar
2 cups undrained shredded zucchini
2 cups whole wheat flour
2 Tbsp. wheat germ, optional
1 tsp. baking soda
1/2 tsp. baking powder
1 1/8 tsp. salt
1 Tbsp. cinnamon
1- 1 1/2 cups walnuts
1 cup butterscotch chips
In a medium bowl large bowl, beat the eggs, add apple sauce, brown sugar and shredded zucchini.
In a smaller bowl add the flour, soda, baking powder, salt, cinnamon and wheat germ. Whisk together. Add the dry ingredients to the wet ingredients. Blend until flour is absorbed.
Add nuts and butterscotch chips. Blend well. Use baking spray to coat muffin tins or papers. Fill tins 2/3 full and bake 18-20 minutes at 400 degrees. These are moist, flavorful nutritious muffins.
