My Best Zucchini Appetizer
This is a delicious, elementary appetizer for any occasion. Zucchini, Cheddar cheese & onions are baked together and generate irresistible bite-sized appetizers. Ingredients - 3 cups sliced zucchini - 1 cup all-purpose baking mix - 1/2 cup chopped onion - 1/2 teaspoon salt - 4 eggs, beaten - 1/2 cup shredded Cheddar cheese - 1/2 cup vegetable oil - 1 clove garlic, minced Directions - Preheat oven to 350 degrees F (175 degrees C). - Lightly grease a 9x13 inch baking dish. - In a Large all-purpose baking, mix zucchini, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic. - Spread zucchini mixture in to the baking dish. - Bake it in the preheated oven 25 minutes, or until bubbly and lightly browned. - Cut in to bite-sized pieces to serve.
Zucchini Cheese And Garlic Appetizer
Great biscuits filled with cooked zucchini and cheese. The Garlic and herbs round out the flavoUr nicely. Ingredients - 4 cups grated zucchini - 1 3/4 cups biscuit baking mix - 3/4 cup grated Parmesan cheese - 1 cup shredded sharp Cheddar cheese - 4 eggs, beaten - 1/2 cup vegetable oil - 1 large finely chopped onion - 4 cloves chopped garlic - 3 tablespoons dried parsley - 1/2 teaspoon salt - 3/4 teaspoon dried oregano Directions - Preheat oven to 400 degrees F (200 degrees C). - In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano. - Spread the mixture into a greased 9x13 inch baking pan and bake for 25 to 30 minutes, until golden brown. - Allow the mixture to cool. Cut into small squares and serve warm or cold.
Tasty rich & custard dish with mayonnaise, eggs, & cheese, topped by crackers. This can be made with either summer squash or zucchini or both. Ingredients - 1 cup mayonnaise - 6 zucchini, sliced - 2 eggs, beaten - 1 small onion, diced - 2 tablespoons butter, diced - 1 cup grated Romano cheese - 1/4 teaspoon ground black pepper - 24 buttery round crackers, crushed Directions - Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray. - Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside. - In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash and then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter. - Bake in the preheated oven for 30 to 40 minutes, until the middle of casserole is no longer moist, and springs back when gently pressed.
Zucchini And Squash Casserole
A vegetable casserole that's great as a summer meal. you may need to put a cookie sheet orsomething under this dish as it bakes, because it sometimes bubbles over......YUMMY :) Ingredients - 2 medium yellow squash - 2 large zucchini - 1 Vidalia onions, thinly sliced - 2 large tomatoes, sliced - 2 cups grated Romano cheese - 1/2 cup butter, divided - salt and pepper to taste Directions - Preheat oven to 375 degrees F (190 degrees C). - Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper for taste. - Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. - Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
This recipe i got from my sister more than 20 years ago. She made this whenever the relatives got together in the summer. It helps use up that entire zucchini you have in your garden. Ingredients - 3 cups tiny sliced unpeeled Zucchini (4 small) - 1 cup Original Bisquick� mix - 1/2 cup finely chopped onion - 1/2 cup grated parmesan cheese - 2 tablespoons chopped fresh parsley - 1/2 teaspoon salt - 1/2 teaspoon seasoned salt - 1/2 teaspoon dried marjoram or oregano leaves - 1/8 teaspoon pepper - 1 garlic clove, finely chopped - 1/2 cup vegetable oil - 4 eggs, slightly beaten - 1 garlic clove, finely chopped Directions - Heat oven to 350?F. Grease bottom and sides of rectangular pan, 13x9x2 inches. - Stir together all ingredients. Spread in pan. - Bake for about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
Garlic Zucchini Appetizer (Mutabbal Koosa)
A well made garlic zucchini appetizer mutabbal koosa is salty, which has made it a choice of even the most discrete palate. Crunchy garlic zucchini appetizer Mutabbal Koosa is prepared by baking. It is a high protein food that is nice for any occasion. it is usually regarded appetizer. No matter whether you are an iron chef or a novice, you will find garlic zucchini appetizer mutabbal koosa medium to prepare. Ingredients - 4 tablespoons olive oil1 small head of garlic, peeled and sliced - 1 1/2 lbs zucchini, cut into 1/4 inch thick slices - 4 tablespoons vinegar - salt and pepper - 2 tablespoons green onions, chopped - 1/8 teaspoon cayenne - 2 tablespoons fresh cilantro, finely chopped Directions - Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. - Remove garlic slices with a slotted spoon and set aside. - In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. - Remove and drain on paper towels. - Combine vinegar with remaining ingredients. - Place zucchini on a serving platter. Sprinkle vinegar mixture over top then evenly top with garlic slices. - Allow to stand for 4 hours or so before serving
Zucchini Appetizer – Pub Style
Yummy! This was easy to do and tasted great! I dipped them in Mojo Picon(garlic sauce) and also tried honey mustard. It's A treat. Ingredients - 2 zucchini - 2 cloves garlic, pressed - 1 cup flour - 2 eggs, beaten - 1 1/2 cups seasoned dry bread crumbs - 1 cup olive oil or 1 cup peanut oil - 1 cup soy sauce Directions - Slice the zucchini into uniform size pieces suitable for finger food. - Wash the slices in cold water and dry. - Mix the garlic, oil, and soy sauce. - Place the zucchini into the marinade and allow to sit for at least 30 minutes. - Remove zucchini from marinade, dredge in the flour, and then dip into the beaten eggs. - Roll zucchini in the breadcrumbs, making sure that each piece is fully coated with breadcrumbs. - Deep fry until golden brown. - Drain on paper towels and serve with your favorite dip.