Bisquick Zucchini Triangles

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 12/07/2021, viewed by 446 , 0 Comments
yield12 portionstotal time40m

With 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

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Gather and portion ingredients. Rinse zucchini.

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Set oven to 350 °F

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ipe.

Grate the zucchini. You will need about 3 cups grated zucchini for this recipe.

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s easiest when you leave the root end intact to help keep the onion together.

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.

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In a large mixing bowl, whisk the eggs, oil, and parmesan cheese together.

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 eggs. Stir to incorporate.

Add 3 cups shredded zucchini and the grated onion half to the bowl with the eggs. Stir to incorporate.

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Grate or finely chop the garlic and add to the bowl.

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Add the pepper, salt and dried oregano to the mixture.

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Fold in the biscuit mix with a spatula until just incorporated.

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Grease a 9x13 inch baking pan and pour in the batter. Smooth the top.

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e egg should be fully cooked.

Bake for 25-30 minutes until browned on top and puffed up in the middle. The egg should be fully cooked.

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g!

Let the zucchini triangles cool for a few minutes before slicing and serving!

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