A perfect bite-sized appetizer that’s great for late summer barbecues and picnics.  A deliciously simple way to use up the zucchini from the garden!


Preheat oven to 350°F (180°C).  Grease 9 x 13-inch (3.5 L) glass baking dish.

In small bowl, whisk together flour, baking powder, oregano, salt, paprika, black pepper and cayenne; set aside.

In large bowl, whisk eggs and whites until combined.  Whisk in butter, flour mixture, green onions and parsley. Stir in zucchini and cheese.

Spread combined mixture evenly in prepared dish. Bake for 25 to 30 minutes or until set and brown around the edges. Cool slightly before cutting into 2-inch (5 cm) squares then in half to make triangles.  Serve warm or at room temperature. Garnish with tomato slices and herbs, if desired.

Tip: Change it up and use grated Parmesan or Cheddar cheese and dried basil for the oregano.
Tip: Perfect appetizer or to take to a potluck.

Brought to you by: Egg Farmers of Ontario