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Zucchini Squares

Print Recipe
You could serve this as a side dish (larger squares) or cut them up into smaller cubes and serve it on an appetizer tray. 
Course Appetizer
Cuisine American
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 16 large or 24 to 30 small
Calories 161
Author Michelle

Ingredients

  • 5 eggs lightly beaten
  • ½ cup vegetable oil
  • ½ cup grated Romano cheese
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon seasoned salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ½ cup finely chopped yellow onion
  • 2 cups Bisquick
  • 3 cups thinly sliced zucchini

Instructions

  • 1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.
  • 2. In a large bowl whisk together the eggs, oil, Romano cheese, parsley, salts, oregano and garlic powder. Whisk in the onion, and then the Bisquick. With a rubber spatula, gently stir in the sliced zucchini, being careful not to break up the slices. Turn the mixture into the pan and smooth the top.
  • 3. Bake until puffed and golden brown, 25 to 30 minutes. Let cool to warm room temperature before serving.

Nutrition

Calories: 161kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 396mg | Potassium: 116mg | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 5.2mg | Calcium: 74mg | Iron: 0.8mg