Zucchini Appetizers, A Most Unusual Snack

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 clearly boasting 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 would likely get along very nicely. 

My sister was a pigs-in-a-blanket fiend.  In her presence, party trays would leave the kitchen half demolished. While I, on the other hand, stalked the chips and dip bowl. 

I would settle on a nearby couch and 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 a little 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 a little morally squeamish towards 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.  More or less.  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 the instructions:

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

Ingredients:

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 pecorino cheese

3½ cups grated zucchini (about 3 small zucchini)

1/3 cup roughly chopped fresh basil leaves

pinch of red pepper flakes

a few turns of fresh black pepper

Instructions:

Set the oven at 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, about 30-40 minutes (my oven takes a little longer, so I’d start checking around the 30 minute mark).

Makes about 12 bite-sized squares, or 6 as part of a meal

Notes:

-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.

-I used small zucchini the length of a pencil.  It is said they have more flavor than the big guys.

-This also makes a very wonderful savory breakfast (particularly if you were a slightly odd child).

-Aside: I happened to look at the ingredients in the French onion dip: there’s MSG in there.  Things make even more sense now.