Recipe courtesy of blogger Liz Sitko. Recipe is adapted from Betty Crocker’s zucchini appetizer. Try it with your favorite filling—spinach, broccoli, bacon, etc.—and bake in mini muffin tins.
- 3 cups zucchini, grated
- 1 cup Bisquick
- 1/2 cup grated onion
- 1/2 cup grated Parmesan cheese
- 1/2 cup colby-jack cheese
- 1 tbsp parsley, fresh or dried
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 cup vegetable oil
- 4 jumbo eggs, slightly beaten
Heat oven to 350 degrees. Coat muffin pans with non-stick cooking spray. Mix together all ingredients, and fill each muffin cup half-way to the top. Bake approximately 24 minutes, until golden brown. Makes about 18 mini quiches.