Grandma's Savory Zucchini Squares

Grandma's Savory Zucchini Squares

Grandma's Savory Zucchini Squares





These one of a kind zucchini squares are like a cross between a quiche and a cheddar scone. They are so moist and flavorful - a real treat!

Friday August 14, 2020

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Cheese Onions Zucchini

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Once you have your zucchini and onion chopped, grate your cheese, cut the butter into the flour mixture, and then mix it all together with the eggs and milk. I got right in there and used my hands to mix the batter; it was messy, but the batter is very, very sticky and thick, so I found using my hand much easier, despite having to wash them very thoroughly afterward! If you're opposed to using your hands then make sure you used a strong spoon!

I hope you're not sick of zucchini recipes yet, because I have another one! These savory zucchini squares are so incredibly delicious, and they're one of a kind! The recipe I am sharing is adapted from one that my Grandma used to make. My mom mentioned the recipe a few days ago, seeing as it is zucchini season, and then she searched for it and shared it with me! A few changes I made  from the original recipe include swapping from parmesan to cheddar, and I also didn't have bisquick so I used flour and baking powder and butter. A few other small tweaks and I ended up with these one-of-a-kind zucchini bars.

These squares are something you really need to try to understand. They're almost like a cross between a quiche and a biscuit. They can be served warm, or cold, and they have so much flavor packed into every bite. The recipe is also super simple to make, and uses basic ingredients. The trickiest part is cutting the zucchini, because I have found the most success using very thinly sliced, half peeled zucchini. I included a photo below to show what I mean by a "half peeled zucchini". The skin is half peeled in order to prevent stringiness in the squares. 

Grandma's Savory Zucchini Squares


By: Natalie Kollee
Yield: 15 Squares
Prep Time: 15 minutes
Cook Time: 35 Minutes
Total Time: 50 minutes


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/4 teaspoon salt
  • 14 teaspoon pepper
  • 1/2 cup butter, cold
  • 2 medium zucchinis, half peeled (see photo above), sliced into thin half-circles (about 3 cups)
  • 1 small onion, diced (about 1 cup)
  • 1 cup shredded cheddar cheese
  • 3 eggs, slightly beaten
  • 1/4 cup milk
  • 1 teaspoon paprika (optional)



Preheat oven to 350 F, grease a 9x13 baking dish


In a large bowl, whisk together flour, baking powder, garlic powder, oregano, thyme, salt, and pepper


Cut butter into flour mixture, until largest pieces are about the size of a pea


Toss zucchini, onion and cheese into the flour mixture and stir until thoroughly coated.


Stir in eggs and milk, and mix just until sticky dough forms


Press dough into prepared baking dish, sprinkle paprika over top, then bake in preheated oven 30-35 minutes until edges are golden brown and center is set.


Remove from oven, and allow to cool 10-15 minutes minimum before serving


Leftovers can be stored in airtight container in the fridge for a few days

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Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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