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!

Grandma's Savory Zucchini Squares

Friday August 14, 2020

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Cheese Onions Zucchini

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

(0 stars from 0 ratings)

Cheese Onions Zucchini

Table of Contents

  1. Recipe

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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

Grandma's Savory Zucchini Squares

84 SHARES

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

Ingredients

  • 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)

Directions

1.

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

2.

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

3.

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

4.

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

5.

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

6.

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.

7.

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

8.

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


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What Others Have Said


Eily
Saturday July 30, 2022

Ground thyme or dried thyme leaves; or even fresh? I have bad luck when using thyme, I can never tell what a good amount is and have ruined many otherwise great recipes because of using the wrong version.

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Natalie
Saturday July 30, 2022

definitely use the dried leaves for this recipe! thyme can quickly be overpowering if used incorrectly. For future reference - generally powder is strongest, then the dried leaves, then fresh (and erring on the side of caution is always best when seasoning something for the first time!)


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