July Deliciousness - Peaches and Zucchini Appetizers

Earlier this week Kittyhawk and I made our annual roadtrip to Jackson's Orchard and farmer's market in Bowling Green. The main goal was to fill the back of my little Scion xB with baskets and baskets of golden red skinned peaches as you can see here. All of these baskets have been distributed to grateful friends who look forward to us making this annual trip as much as we do. So, for the next week it's peaches for breakfast, snacks, and after dinner dessert.

While we were at Jackson's I couldn't resist the baskets of fresh zucchini,which by now are reproducing like rabbits in most people's gardens. Today I turned all that zucchini excess into some very versatile Zucchini Appetizers. This quiche-like recipe can be cut in polite mini diamonds for party appetizers. Or, served in big dinner slabs with a side of sliced red tomatoes from Jackson's. They also can be frozen for wintertime when the zucchini is not so plentiful.




ZUCCHINI APPETIZERS

1. 3 c, very thinly sliced zucchini, unpeeled
1/2 c finely chopped onion, combine in large bowl

2. Combine dry ingredients: 1 c Bisquick, 1/2 c grated Parmesan cheese, 2 T chopped parsley, 1 T chopped oregano, 1/2 t salt, 1/2 t seasoned salt, dash pepper (if you use dried parsley and oregano, halve the amount called for)

3. Combine wet ingredients: 4 eggs, slightly beaten; 1 T minced garlic; 1/2 c vegetable oil

4. Combine dry ingredients with zucchini and onion. Add wet ingredients and mix well.

5. Pour into greased 13 x 9 in. pan. Bake in pre-heated 350 degree oven about 30 min. or until lightly browned. Let cool for a few minutes before cutting.

Here's what dinner will look like for the next three days at this house:

So, bring on the heat and humidity. I'm ready!