ZUCCHINI TRIANGLES

4 large eggs

½ cup vegetable oil

1 cup Bisquick

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon dried thyme

1 lb. medium size zucchini, halve lengthwise and cut into thin half-moon slices

2 carrots, peeled and shredded

1 small onion, finely chopped

½ cup Jarlsberg cheese, shredded

Heat oven to 350 degrees. Coat a 9” x 13” baking pan with non-stick spray.

In a large bowl, whisk together eggs and oil. Whisk in Bisquick, salt, black pepper, thyme, and cayenne. Stir in zucchini, carrot, onion, and cheese. Spread in prepared pan.

Bake for 25 minutes or until set. Cut into 2” squares and then cut in half diagonally into triangles. Serve warm or at room temperature.

Appetizers

Vegetarian

8 Ingredients or less