On Jul 21, 10:20 pm, Puester > wrote:
> maxine in ri wrote:
> > We went to a picnic at the community garden where my stepson's Mom has
> > her little slice of eden. Most of the food was either obvious,
> > forgettable, or didn't interest me as to the recipes, but one dish
> > stood out, and I've had no luck searching for it.
>
> > It was eggy, cheesy, with some type of carbohydrate for structure,
> > with slices of zucchini throughout. It was very light, not at all
> > greasy, and I've tried putting those ingredients in the search
> > engines, into recipe websites, etc. and come up blank.
>
> Maxine:
>
> That sounds very much like the 70's Bisquick recipe for
> zucchini squares. Do you remember the crustless pie recipes that went
> around back then under names like "Impossible Custard Pie"?
>
> Hah! I just found it in my recipe box.
>
> ZUCCHINI APPETIZERS
>
> 3 cups thinly sliced zucchini
> 1 c. Bisquick
> 1/2 c. finely chopped onion
> 1/2 c. freshly grated Parmesan or Swiss cheese (or more!)
> 2 Tbsp. minced parsley
> 1/2 tsp salt
> 1/2 tsp. seasoned salt
> 1/2 tsp. marjoram or oregano
> 1/4 tsp. pepper
> 1 clove garlic, finely minced (or more)
> 1/2 c. vegetable oil
> 4 eggs, lightly beaten.
>
> Heat oven to 350deg. F. Grease 9x13 inch pan.
> Mix all ingredients, spread in pan. Bake until golden, ~25 minutes.
> Cut into squares or triangles to serve. This is good hot, cold, or
> in between.
>
> gloria p

That sounds like it might be it. No zucchini at the market this
evening (no lettuce, mushrooms or eggs, either!) so it'll have to
wait, but this sounds promising. It's an appetizer? Rats! No wonder
it tasted so good! If I can pick up the ingredients tomorrow on the
way back from the hospital (my aunt just has some surprise surgery),
it'll be on the table Tuesday night.

Thanks!
maxine in ri