Zucchini 'Pizza'

Zia Elia came over to see our newly remodeled kitchen. My great aunt Elia is Aduccia's youngest sister. (You remember grandma Aduccia from the previous post) We were a little subdued because our bubbly Italian friend, Marie, had suddenly passed away. We especially enjoyed cooking together this day because 'Life is short'. Or as Zia Elia so eloquently quoted in her lilting Italian: 'Oggi insigura e domani sepoltura'

Zia Elia's versatile sidedish, Zucchini Pizza, can be served warm from the oven, or chilled in the fridge to carry off to a summer picnic. Aunt Elia suggests it as an antipasto, too. *Antipasto translates into 'before the meal', the first course. *

Zucchini 'Pizza' Squares

3-4 cups diced zucchini (very small dice)
4 eggs
1/2 cup vegetable oil
1/2 cup Parmesan cheese, grated
1/2 cup chopped onion (very small dice)
1 clove minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 Tablespoons chopped parsley
1 1/2 cups Bisquick mix (heaping)

In a large mixing bowl, lightly beat eggs. Add vegetable oil, cheese, onion, garlic, salt, pepper, parsley, and oregano. Mix well with a large wooden spoon. Add Bisquick and mix. Add zucchini and mix it in.

Pour onto greased cookie sheet with a lip, or a greased hotel pan. Carefully spread the mixture into a thin, even layer (about 3/8"). Bake at 350* for 25-30 minutes until top surface is evenly golden brown. When completely cooled, cut into squares.

You can print out this recipe by double-clicking on the title or right here