Zucchini Appetizers

[luv2cook]

I made this recipe last night but was wondering if anyone (a) would make it and/or (b) tell me if they think that I could cut the oil down to maybe 2 TBS. Not really sure what the purpose of the oil is here...

From Marian Elgin Aitken (Houston Chronicle)

3 C. Zucchini
1 C. biscuit mix ( I used Bisquick)
1/2 c each: chopped onion and shredded Parmesan cheese
2 TBS. fresh chopped parsley
1/2 tsp. each: salt and dried marjoram or oregano
Dash of pepper
1 clove garlic, chopped
1/2 c. vegetable oil
4 eggs, slightly beaten

Heat oven to 350. Grease 13x9x2 baking pan.
Combine all ingredients and cook until golden brown 25 to 35 min. cut into pieces.4 dozen

This was very good but I should have made the zucchini pieces bigger. I would like someone to try this and tell me what they think and what substitutions could be made...like I think it needs more onion...etc...

[sk8grl]

I absolutely love zucchini and this sounds like a yummy recipe--I agree that 1/2 C sounds like a lot of oil though. A few questions: What shape pieces are the zucchini supposed to be cut to (slices, cubes, strips...)? And how do the finished "squares" turn out--are they solid, mushy, crispy--more finger food or utensil food? Just curious b/c I'd love to try this for a party this week. And I'll try it cutting down the oil; I wonder if you could also take out a few egg yolks? Not that 1 yolk per dozen is all that bad, but still... http://www.cookinglight.com/bbs/wink.gif

[luv2cook]

Skate girl, well, I think the eggwhites would be a problem in this recipe. It bakes up almost like a - someone said a quiche but not. It's not as rich as quiche. The zuccini is supposed to be round slices. It's like brownies, you just cut it up and serve it. is that clear as brownies???