As mentioned in the "zucchini-lemon" cookies post, Benjamin is more than happy to eat things, providing you don't tell him exactly what is actually in them. Today's bento lunch snack is no exception.
My mom makes what she calls "zucchini appetizers" with fresh zucchini grown from her garden. They are similar in composition to a cornbread, but with no corn. Instead, they are flattish bread with zucchini, parmesan and spices. When we were home in Canada during the summer, she made them for a dinner and Ben liked them. Of course, we did tell him they were "CHEESY appetizers" and didn't really elaborate on the zucchini part. He also accepted that the "green stuff" was seasonings.
Today for snack at school, Ben has a sliced boiled egg and a piece of yummy "cheesy appetizer".
Recipe for Zucchini Appetizers, Cheesy Appetizers, Zucchini Herb Bread, whatever you'd like to call it:
3 cups sliced zucchini
1 cup Bisquick
1/2 cup chopped onion (or 1 tblsp minced dried onion flakes)
1/2 cup Parmesan cheese
1/2 c oil
1/2 tsp salt
1/2 tsp oregano
Combine all ingredients and spread into greased pan.
Bake for 50 minutes at 350 or until baked through and lightly golden.
When about 5 minutes from done, top with shredded cheese and bake for a couple more minutes to melt.
Slice into squares while still warm.
**My note - Besides slicing the zucchini, you can shred it in a food processor. Ben has more trouble identifying it that way and I actually prefer it shredded too.