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Zucchini Squares

I had my mind set on making an appetizer that would be portable, easy to eat, and contain some fresh summery produce.  Bam–I found it!  These squares were so easy to make!  And who can argue with a new fun way to use zucchini!  They are tasty, not too rich, and have a nice airy texture.  Though these turned out well, the next time I make them I would entertain the idea of using a 9 x 9 square pan to make thicker smaller squares (for use as an app) or thicker larger squares (for use as a side dish).  The mixture seemed a little bit on the scarce side for a 9 x 13.  I would also increase the 1/2 cup of cheese to a full cup.    

Zucchini Squares:

  • 3 cups thinly sliced zucchini, unpeeled
  • 1 cup Jiffy biscuit mix
  • 1/2 cup yellow onion, finely chopped
  • 1/4 teaspoon dried oregano
  • freshly ground black pepper to taste
  • salt to taste
  • dash garlic powder
  • 2 tablespoons fresh parsley, coarsely chopped
  • 1/2 cup Parmesan cheese, grated 
  • 1/4 cup vegetable oil
  • 4 eggs, lightly beaten
  • Lightly grease a 13 x 9 inch glass baking dish. (Cooking spray works fine here.) Combine all ingredients in a large bowl and mix well. Pour mixture into dish. Bake at 350° for about 30-35 minutes, or until lightly browned. Let cool and cut into squares.  Can be served as an appetizer or side dish.

    Original recipe found here on

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