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dining | recipe<br />
Photo by Diana Rattray<br />
Zucchini Appetizers<br />
Zucchini is a summer squash that looks like cucumbers but<br />
have a very different texture and taste. Summer squashes<br />
have a high water content and thin edible skin. Zucchini is the<br />
most popular of the summer squashes and are in season from<br />
<strong>May</strong> to August. Make sure to pick smaller younger zucchini<br />
with shiny unblemished skin since these have the best flavor.<br />
ingredients<br />
3 cups finely sliced<br />
zucchini<br />
1 cup Bisquick<br />
½ cup chopped onion<br />
½ cup Parmesan cheese<br />
2 tbsp snipped parsley<br />
directions<br />
tip<br />
This recipe can be made<br />
ahead, served warm,<br />
room temperature, or<br />
even cold. It also can be<br />
served for breakfast, and<br />
it travels well too!<br />
½ tsp salt<br />
½ tsp oregano<br />
Dash of pepper<br />
1 garlic clove minced<br />
½ cup vegetable oil<br />
4 eggs beaten<br />
Heat oven to 350 degrees.<br />
Grease a 13x 9 pan. Mix<br />
all ingredients well and<br />
spread evenly in pan. Bake<br />
until golden brown. Let<br />
cool and cut into squares.<br />
100 | <strong>May</strong> <strong>2019</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com
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