Bisquick Zucchini Triangles
12 portions
40mWith zucchini and a few pantry staples, make these fluffy bites perfect for an appetizer or side. Leftovers are delicious for breakfast the next morning!
What you will need
2 Zucchini
1/2 Onion
4 Eggs
1/4 cup Vegetable Oil
1/2 cup grated Parmesan Cheese
2 Cloves Garlic
1/4 tsp Black Pepper
1/2 tsp Salt
1/4 tsp Dried Oregano
1 cup Bisquick
(Nutritional facts 383 calories, 25.54 g fat, 23.04 g carbohydrates, 15.67 g protein, 321 mg cholesterol, 642 mg sodium)How to cook
1
2
Gather and portion ingredients. Rinse zucchini.
3
Set oven to 350 °F
4
Grate the zucchini. You will need about 3 cups grated zucchini for this recipe.
5
Peel the onion and cut in half. Grate half of the onion. I find that this is easiest when you leave the root end intact to help keep the onion together.
6
In a large mixing bowl, whisk the eggs, oil, and parmesan cheese together.
7
Add 3 cups shredded zucchini and the grated onion half to the bowl with the eggs. Stir to incorporate.
8
Grate or finely chop the garlic and add to the bowl.
9
Add the pepper, salt and dried oregano to the mixture.
10
Fold in the biscuit mix with a spatula until just incorporated.
11
Grease a 9x13 inch baking pan and pour in the batter. Smooth the top.
12
Bake for 25-30 minutes until browned on top and puffed up in the middle. The egg should be fully cooked.
13
Let the zucchini triangles cool for a few minutes before slicing and serving!
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