Editors note: I admire people who experiment in the kitchen. Creative kitchenry rocks! So, when you get a recipe for chicken fingers and it's Zucchini Week, you know some creativity in the kitchen has been happening. Can you imagine going from, “This is delicious chicken! But you know what else it might taste good on? Zucchini!”
Well, anyone who can see ways to make zucchini more palatable is a hero in my book. And besides, I personally tasted these bites and they were D.E.L.I.C.I.O.U.S
Zucchini Bisquick Bites
Ingredients:
1 medium zucchini, sliced into ¼ inch rounds
2/3 cup Bisquick mix
½ cup grated Parmesan cheese
½ tsp. garlic powder
½ tsp. mustard powder
½ tsp. smoked paprika
1 egg, slightly beaten
3 tbsp. butter, melted
Instructions
Heat oven to 450 degrees. Line cookie sheet with foil and spray with cooking spray. In a resealable freezer bag (big one) mix Bisquick, cheese, salt and paprika. Dip the zucchini slices in the egg and place in the resealable bag. Seal bag and shake.
Place on cookie sheet, drizzle butter over the zucchini slices and bake for 12-14 minutes, turning them over halfway through.
Serve with honey mustard dipping sauce.
This recipe was prepared and shared by Diane Hanebutt, wife of NDFB Public Policy Director Pete Hanebutt.