4 large eggs
1/2 cup olive or canola oil
1 cup buttermilk biscuit mix
3/4 tsp salt
1/2 tsp thyme
dash of cayenne pepper
1 lb zucchini of medium size, cut into half moon slices
2 carrots, peeled and shredded
1 small onion, chopped fine
1/2 cup shredded Italian blend cheese
Heat the oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.
In a large mixing bowl whisk together the eggs and oil. Whisk in the biscuit mix, salt, thyme, and cayenne pepper. Stir in the zucchini, carrot, onion, and cheese. Spread into the prepared baking pan.
Bake at 350 degrees for 25 minutes or until set. Let stand for 10 minutes then cut into 24 squares. Cut each square diagonally to make the triangles. Delicious served warm or at room temperature.
Yield: 48 triangles
Per triangle: Approximately 46 calories, 3 g (1g sat) fat, 1 g protein, 2 g carbohydrates, 0 g fiber
1 cup buttermilk biscuit mix
3/4 tsp salt
1/2 tsp thyme
dash of cayenne pepper
1 lb zucchini of medium size, cut into half moon slices
2 carrots, peeled and shredded
1 small onion, chopped fine
1/2 cup shredded Italian blend cheese
Heat the oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.
In a large mixing bowl whisk together the eggs and oil. Whisk in the biscuit mix, salt, thyme, and cayenne pepper. Stir in the zucchini, carrot, onion, and cheese. Spread into the prepared baking pan.
Bake at 350 degrees for 25 minutes or until set. Let stand for 10 minutes then cut into 24 squares. Cut each square diagonally to make the triangles. Delicious served warm or at room temperature.
Yield: 48 triangles
Per triangle: Approximately 46 calories, 3 g (1g sat) fat, 1 g protein, 2 g carbohydrates, 0 g fiber
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