Parmesan Zucchini Squares

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/1/21
zucchini and Parmesan squares
manyakotic/Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 20 servings
Nutrition Facts (per serving)
64 Calories
5g Fat
2g Carbs
3g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 64
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 41mg 14%
Sodium 117mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 3g
Vitamin C 12mg 62%
Calcium 43mg 3%
Iron 1mg 4%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zucchini is the star of these quiche-like squares that are a snap to prepare and bake. The Parmesan zucchini squares are always a hit when served as an appetizer, and the squares make great finger food for parties and potlucks. They also make an excellent light lunch or side dish during the summer months, when zucchini is at its best and more than plentiful.

The recipe uses store-bought biscuit mix (such as Bisquick) for ease. If you prefer, make your own biscuit baking mix substitute out of flour, butter, salt, and baking powder. It's combined with parsley, oregano, and a hint of garlic, then mixed with beaten eggs to create the base of this savory egg custard. Fresh zucchini and onion give it that garden-fresh feel, and grated Parmesan cheese guarantees it's a dish that everyone will enjoy.

Zucchini is a notoriously watery fruit (though it's often treated as a vegetable). When baking it into anything that resembles a casserole, avoiding a runny dish can be particularly challenging. For the best results, follow the recommendation of thinly sliced zucchini. The recipe was developed for that specific cut, and the amount of zucchini is finely balanced with the other liquid ingredients to ensure the custard bakes up perfectly. It may not work out great with shredded zucchini.

Ingredients

  • Unsalted butter, for greasing the pan

  • 1 cup biscuit mix

  • 2 tablespoons chopped fresh parsley

  • 1/4 teaspoon dried leaf oregano

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon salt, or to taste

  • 1 dash garlic powder

  • 4 large eggs

  • 1/4 cup vegetable oil

  • 1/2 cup grated Parmesan cheese

  • 3 cups thinly sliced, unpeeled zucchini

  • 1/2 cup finely chopped onion

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Butter a 9 x 13 x 2-inch baking pan.

  3. In a large bowl, combine the biscuit mix, parsley, oregano, black pepper, salt, and garlic powder.

  4. In a separate small bowl, whisk the eggs until lightly beaten.

  5. Whisk the vegetable oil into the eggs and then add the Parmesan cheese and dry ingredients; stir to blend. Fold in the sliced zucchini and finely chopped onion.

  6. Fold the wet and dry ingredients together just until combined (avoid overmixing), then pour the mixture into the prepared baking pan.

  7. Bake in the preheated oven for about 30 minutes, or until lightly browned.

  8. Let cool slightly and then cut into squares before serving.