I’ll bet you once had a childhood. And during that time you probably did some snacking. And I’d wager you likely have a few foods that you haven’t eaten in a good fifteen or twenty years, but if you saw them today, for a moment, you might forget all the nasty bits of growing up.
Maybe it’s those twin popsicles—the kind with the double sticks that came in a big translucent bag to clearly boast the flavors it held.
Or maybe your pick is a bit more unusual, like boxed pistachio pudding, in which case, you were probably a strange little child, and we likely would have gotten along very nicely.
My sister was a pigs-in-a-blanket fiend. In her presence, party trays would leave the kitchen half demolished. I stalked the chips and dip bowl and would not leave until the French onion dip was taken down.
Unless a little something my mother called “zucchini appetizers” was prepared.
These were admittedly an odd snack caught somewhere between a crustless quiche and a bouncy bread pudding, of a savory sort. I loved to eat them cold and to this day, they still taste like summer. If summer could be mixed with Bisquick® and cubed.
You can probably see where this is going.
I was thumbing through my mother’s recipe book awhile back and came across these square zucchini snacks of hers. Though ten-year-old Emily was thrilled, the Bisquick presented a challenge. These days I’m not one for premade pancake mix, so I had to indulge my very adult snobbery and find a proper substitute.
Luckily, the Internet is brimming with do-it-yourself Bisquick people. And after a few trials, I had pretty much replicated the appetizers. I decreased the garlic, because it gives thirty-year-old Emily dyspepsia. And added basil because I believe basil can be added to pretty much anything. And just did what I was told on mom's recipe card:
Mix all ingredients. Spread in a greased casserole. Bake until slightly golden on top. Cut into bite-sized squares. Serve hot or cold.
I only ever remember ever eating them cold. And bite-sized by the handful.
Mom's Zucchini Appetizers
- 1 cup all-purpose flour
- 1½ tsp baking powder
- 1 tsp salt
- 4 eggs
- ½ cup olive oil
- 1 whole scallion, minced
- 1 small garlic clove, finely minced
- ½ cup grated parmesan cheese
- 3½ cups grated zucchini (about 3 small zucchini)
- ⅓ cup roughly chopped fresh basil leaves
- pinch of red pepper flakes
- a few turns of fresh black pepper
Set the oven to 350 degrees. In a large bowl, sift together the flour, baking powder, and salt; set aside. In a medium bowl, lightly beat the eggs and then add in the remaining ingredients and stir to combine; mix the wet ingredients into the dry ingredients until just combined.
Butter a casserole dish (I used a 10 x 7). Pour the mixture into the prepared dish and bake until the eggs have fully set and the top is golden brown around the edges, about 40 to 50 minutes. (If you are using a larger casserole pan, the time may be less.)
Makes about 12 bite-sized squares (or 6 as part of a meal)
- The 1 cup of Bisquick® originally called for in this recipe roughly translates to 1 cup of flour plus 1½ tsp of baking powder, ¼ cup of oil, and ½ tsp salt.
- This also makes a very wonderful savory breakfast (particularly if you were a slightly odd child).