Nutritional Guidelines (per serving) | |
---|---|
103 | Calories |
8g | Fat |
5g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 20 servings | |
Amount per serving | |
Calories | 103 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 2g | 8% |
Cholesterol 73mg | 24% |
Sodium 231mg | 10% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Protein 4g | |
Calcium 66mg | 5% |
*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. |
These popular zucchini squares are always a hit. The quiche-like squares are a snap to prepare and bake. The recipe uses store-bought biscuit mix for ease, but you can make your own biscuit baking mix substitute as well.
Ingredients
- 1 cup biscuit mix (such as Bisquick)
- 2 tablespoons chopped parsley (fresh)
- 1/4 teaspoon dried leaf oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- Dash garlic powder
- 4 large eggs (lightly beaten)
- 1/4 cup vegetable oil
- 1/2 cup grated Parmesan cheese
- 3 cups zucchini (thinly sliced, unpeeled)
- 1/2 cup onion (finely chopped)
Steps to Make It
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Heat the oven to 350 F.
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Butter a 9-by-13-by-2-inch baking pan.
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In a large bowl, combine the biscuit mix, parsley, oregano, pepper, salt, and garlic powder.
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In a small bowl, whisk the eggs until lightly beaten.
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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.
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Fold the wet and dry ingredients together until just combined (avoid over-mixing), then pour the mixture into the prepared baking pan.
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Bake in the preheated oven for about 30 minutes, or until lightly browned.
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Let cool slightly and then cut into squares. Serve Parmesan zucchini squares as an appetizer or side dish.