Appetizers

Zucchini Parmesan Squares

Author: Mary DiSomma

These zucchini and parmesan squares are just sooo dang good! In my opinion, zucchini is a seriously underrated vegetable. It’s so versatile, affordable, and readily available everywhere. And it really shines in this easy appetizer recipe.

Zucchini Parmesan Squares

Zucchini Parmesan Squares

Marie’s Holiday Zucchini Parmesan Squares are super simple to make: The whole recipe comes together in a snap with biscuit mix—I personally like Bisquick, regular and gluten-free!

Yield
24 Squares
Prep Time
20 minutes 20 min
Cook Time
30 minutes 30 min
Total Time
50 minutes 50 min

Ingredients

Instructions

  1. Using the 1 tablespoon of butter, grease a 2-inch deep 9 x13 pan. Preheat the oven to 350 °F.
  2. In a large bowl, combine the biscuit mix, parsley, oregano, basil, pepper, salt, and garlic powder.
  3. In a separate large bowl, whisk the eggs until lightly beaten. Add the vegetable oil and whisk to combine.
  4. Add the Parmesan cheese and the dry ingredients into the egg and oil mixture. Stir to combine. Using a silicone spatula, fold in the sliced zucchini and chopped onion. Avoid over-mixing at this point—the ingredients should just come together so there are no dry ingredients still visible.
  5. Using the spatula, transfer the mixture into the prepared pan.
  6. Bake in the preheated oven for 30 minutes or until lightly browned.
  7. Remove the pan from the oven and let cool on a cooling rack for about 15 minutes, then cut into pieces and serve.
Zucchini Parmesan Squares

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