One of my favorite summertime dishes my grandmother makes is Zucchini Rounds. Perfect for a side dish, served hot or cold, or a light lunch, these tasty vegetable patties are irresistible. The rounds are made using Bisquick mix as the base and combining Parmesan cheese, scallions, garlic, parsley, eggs and paper-thin, sliced zucchini into a mixture to form small patties. The best way to slice the zucchini paper-thin is to use a vegetable shredder attachment for a food processor. If you don’t have this, you can also slice the zucchini by hand, making sure the zucchini is cut very, very thin. After sautéing the patties in a hot, buttered skillet, they form a crispy crust, while the inside stays moist. After you make these Zucchini Rounds, I am sure you will add this delicious and summery dish to your summer cooking repertoire!
1/3 Bisquick Mix (Betty Crocker)
1/4 grated Parmesan cheese
1/8 teaspoon grated black pepper
2 slightly beaten eggs
2 cups very thinly sliced unpared zucchini (2 medium zucchini)
2 scallions, chopped
1 teaspoon minced garlic
3 tablespoons fresh parsley, chopped
2 tablespoons butter or margerine (for sautéing)
In mixing bowl, stir together Bisquick mix, Parmesan cheese, garlic, parsley and pepper. Stir in beaten eggs just till mixture is moistened.
Fold in zucchini and scallions.
In skillet, melt butter or margerine over medium heat
Using 2 tablespoons mixture for each round, cook four rounds at a time about 2 minutes on each side, or till brown.
Keep warm while cooking remaining rounds.
Makes 12-14 rounds.
Serve warm or room temperature, as desired.
*Note to the chef : the zucchini can be sliced and prepped the day before and kept in the refrigerator