These Baked Zucchini Bites are a go-to appetizer for any occasion. All ingredients are combined in one large bowl, making it super easy and quick to prepare. Even better, they can be made ahead and frozen!
Baked Zucchini Bites
After tossing sliced zucchini and chopped onion into a large bowl, you’ll need the basic binders of Bisquick, parmesan cheese, vegetable oil, and a few eggs. A line-up of herbs and spices follow: fresh parsley, garlic powder, Cajun seasoning, kosher salt, and fresh marjoram. Cajun seasoning gives an oh-so-subtle kick. Marjoram lends a grassy, lemony flavor that’s sweeter than oregano, and is a great complement to the whole dish. Spread the combined ingredients into a greased 13×9 baking dish. The filling will become light and flaky and the zucchini will become tender, yet maintain their integrity.
Once baked, we like to cut them into small squares for appetizers, or carve out larger portions for an elegant side dish. A couple other favorite vegetarian appetizers are Fresh Fruit Summer Salsa and Grilled Tomato Gazpacho. Enjoy!!
- 4 cups zucchini, ¼-inch half-moon slices
- 1 cup Bisquick mix
- ¾ cup onion, finely chopped
- ¾ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh marjoram, chopped
- 1 teaspoon salt
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ cup vegetable oil
- 4 large eggs, slightly beaten
Preheat oven to 350°F. Grease a 13x9 casserole dish. In a large bowl, mix all ingredients with a spatula until well combined. Spread mixture into prepared dish. Bake for 25-30 minutes, or until golden brown around the edges and set in the center.
Let cool 10 minutes before cutting into squares. Serve warm.
This flavorful finger-food freezes very well! After cutting into squares and letting cool completely, set them on a parchment-lined cookie sheet to freeze. When frozen, place in freezer bag up to 2 months. Bake frozen at 375°F for 12-15 minutes, less time if thawed.