Zucchini Squares

When I saw this recipe online I knew I had to make it immediately.  Since the 4th of July was coming up I figured I would make it for the masses at my grandmas house and see how it would go over.  I brought home an empty pan lol.

This recipe reminds me a tiny bit of my family’s beloved brocolli cornbread which is probably why it went over so well.

As it was the 4th of July we had hamburgers, hot dogs, pie, jello, cupcakes brownies then whole 9 yards, my 2 year old only ate one thing…..zucchini squares!!! Later for dinner that night he only ate zucchini squares lol.  I cant complain he is getting his veggies lol.

So if a 2 year old is wolfing this down I can pretty much gaurentee you will too.  Try this today!!!!

Baked Zucchini Squares (adapted from the Brown Eyed Baker)

    • 5 eggs, lightly beaten
      ½ cup vegetable oil
      ½-3/4 cup parmesan cheese
      ½ teaspoon salt
      ½ teaspoon seasoned salt
      ½ teaspoon italian seasoning

 

    • ¼ teaspoon garlic powder
      1/4 cup grated onion
      2 cups Bisquick
      3 cups grated and drained zucchini

 

1. Preheat oven to 350 degrees F. Butter a 9×13 pan and set aside.

2. In a large bowl whisk together the eggs, oil, cheese, salts, spices and garlic powder. Whisk in the onion, and then the Bisquick. With a rubber spatula, gently stir in the zucchini. Turn the mixture into the pan and smooth the top. ;)

3. Bake until puffed and golden brown, 25 to 30 minutes. Let cool to warm room temperature before serving.


I have 5 Lovely Comments, I would love to have yours... on Zucchini Squares

  1. avatar
    June 19, 2013

    First up, I want to say, what an amazing blog you have with really interesting topics. I have been browsing here for half an hour, before I got to the recipes section. Love the different perspectives on things by various folks.

    And also I love the sound of zucchini squares!!! Because zucchinis are round, it sounds exotic!!!

    Now, if I may share something that I happen to have experienced/know, being spoiled for four years by true Italian recipes, I would immediately substitute the garlic powder for REAL (organic) garlic as there is no comparison when it comes to taste and to health benefits. Good garlic is VERY healthy. As well, crush the garlic cloves and then tear them into small pieces instead of cutting them. That changes the flavor of garlic making it less harsh and sweeter. Really delicious. Try it if you like.

    • avatar
      July 25, 2016

      I agree with the benefits of garlic! I used 2 cloves of Garlic with my garlic press & added it to the contents instead of garlic powder. I Loved it , So healthy as you point out. I added olive oil vs vegetable oil , since I had none, the final product was delicious without a taste of olive oil. This recipe was a hit with my husband and I will make it again as I used Zucchini we are growing in our garden . Thanks so much for this receive !!!! Loved it, so easy to make !

  2. avatar
    jeanette says:
    September 17, 2013

    I have made a recipe similar to this for 35 years. Everywhere I took it the dish always came back empty. You can add sausage,ham to this recipe along with carrots, mushrooms shredded cheese and even yellow squash. You can add what ever you like. I found this to be a very flexible recipe. I loved making and changing it by using what ever I had handy.

  3. avatar
    Julie says:
    August 27, 2015

    I have been looking for this recipe for so long! My Mother used to make these when I was young and I loved them. She was a fabulous cook but unfortunately didn’t leave me any of her recipes. She has Alzheimer’s and this has given me some hope of rekindling some of those memories for myself to enjoy and reminisce. I can’t wait to make these today. Thank you so much for sharing!

    • avatar
      Parrish says:
      August 28, 2015

      Thank you for stopping by! I hope this recipe is just like your moms and brings back those memories for you! Enjoy :)

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