Refrigerate any leftover appetizers.
3 cups thinly sliced unpeeled zucchini
1 cup biscuit baking mix
½ cup grated fresh Parmesan cheese
½ cup finely chopped onion
4 slightly beaten eggs
½ teaspoon Celtic salt
2 tablespoons snipped parsley
½ teaspoon dried marjoram or oregano leaves Dash of pepper
1 finely chopped garlic clove
1 cup extra virgin olive oil
Preheat the oven to 350 degrees. Combine the zucchini, baking mix, Parmesan cheese, onion, eggs, salt, parsley, marjoram, pepper, garlic, and olive oil in a large bowl; mix well. Spread the zucchini mixture in a greased 9x13x2-inch baking dish. Bake for about 25 minutes or until golden brown. Remove from oven; cool slightly. Cut into 1x2-inch rectangles and serve.
Yield: 4 dozen
Adapted from a recipe found on CookbooksOnline.com