Donna Coursen'S Zucchini Rounds - cooking recipe

Ingredients

1/3 c. Bisquick
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
2 slightly beaten eggs
2 c. shredded zucchini (squeeze out excess moisture)

Preparation

Stir together Bisquick, cheese and pepper.
Stir in beaten eggs until mixture is moistened.
Fold in zucchini.
In large skillet, melt butter and oil over medium heat.
Spoon 2 tablespoons of mixture for each round.
Cook four rounds at a time, 2 to 3 minutes on each side, until light brown.
Can be frozen and reheated.