Zucchini Triangles

This recipe was originally from Betty Crocker in 2007; I got hold of it, improved it (as shown here), and it has become a staple „go to“ recipe for parties or as an appetizer.

3 C. thinly sliced unpeeled zucchini (4 small)

1 C. Bisquick mix

½ C. very finely chopped onion

½ C. grated Parmesan cheese

2 Tbs. chopped fresh parsley

½ tsp. salt

½ tsp. seasoned salt

½ tsp. dried marjoram or oregano leaves

1/8 tsp. pepper

1 garlic clove, finely chopped

½ – 1 Tbs. oil of choice (I use coconut oil)

4 eggs, slightly beaten

1. Heat oven to 350°F (180°C). Grease bottom & sides of a rectangular casserole dish.

2. Stir together all ingredients. Pour into the pan and spread evenly.

3. Bake about 30 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Prep Time: 15 min

Total Time: 40 min