Zucchini Hors D'Oeuvres

Name: Zucchini Hors D'Oeuvres
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beaten eggs; 3 c. thin sliced zucchini; 1/2 c. chopped onion; 2 Tbsp. chopped parsley; 1 clove garlic, crushed; 1 c. Bisquick; 1/2 c. vegetable oil; 1/2 tsp. marjoram spice; 1/2 tsp. seasoned salt; 1/2 c. Parmesan cheese; pepper to taste

Eats Now Editorial Team · 584 kcal · Vegetarian

Jump to Recipe

Zucchini Hors D'Oeuvres – a delicious recipe with eggs, thin sliced zucchini, onion, parsley, clove garlic, Bisquick. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

4 beaten eggs
3 c. thin sliced zucchini
1/2 c. chopped onion
2 Tbsp. chopped parsley
1 clove garlic, crushed
1 c. Bisquick
1/2 c. vegetable oil
1/2 tsp. marjoram spice
1/2 tsp. seasoned salt
1/2 c. Parmesan cheese
pepper to taste

1
Mix all ingredients well.
2
Put in oiled (butter) oblong pan. Bake at 350u00b0 for 45 minutes.
3
When cooled, cut into squares.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 beaten eggs, 3 c. thin sliced zucchini, 1/2 c. chopped onion, 2 Tbsp. chopped parsley, and more.

Yes, Zucchini Hors D'Oeuvres falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
584 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Eggplant (Aubergine) Dip
Parmesan Courgettes (Zucchini)
Beef Tenderloin With Artichoke Puree On Rye Toasts
Spinach Dip

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy