I have been scavenging in my grandma’s recipe collection again, and unearthed this beauty a couple of weeks ago. As I mentioned when I posted the Zucchini Pineapple Bread, my grandfather had a large garden that supplied a bounty of fresh vegetables for months upon months during the warm weather. My grandma had all sorts of creative ways for using up all of that great produce, and she has an especially large collection of zucchini recipes. Most likely because zucchini can grow like mad and she had zucchini coming out of her ears! Since I’m not big on vegetables, I am loving experimenting with zucchini in all of these yummy baked goods; eaten like this, I could eat it all day!
Now, I’m going to come right out and address the elephant in the room. Yes, there is Bisquick in this recipe. No, I usually don’t bake with pre-made, processed mixes or ingredients like that. BUT. Yes, there’s a but. When it comes to old-fashioned recipes, I am always willing to bend the rules. Because taste is such a strong connector to memories, when you start playing around with those old recipes, suddenly they don’t evoke the same feel or memory because they don’t taste quite the same. They might taste equally as good, or even better, but just not the same. So when it comes to my grandma’s old recipes, I bend my kitchen rules. Plus, the fact that I don’t use processed foods or ingredients 90% of the time makes me feel okay about doing it occasionally for something special.
(Plus, where would all those wonderful cookies and cream desserts come from without Oreos? ;-))
So, this is pretty much addicting. Which took me completely by surprise. I haven’t had these since I was a kid, but I couldn’t stop eating once it came out of the oven. It has the consistency of a souffle, filled with zucchini, a little onion, Romano cheese and some herbs and spices. Lots of delicious flavor! You could serve this as a side dish (larger squares) or cut them up into smaller cubes (below) and serve it on an appetizer tray. I personally like the idea of the small squares so that I can keep eating more and not feel bad about it!
One year ago: Red, White & Blue Stained Glass Jello Stars
Two years ago: Almond Macarons Filled with Nutella
Three years ago: Parmesan Chicken
Four years ago: Blueberry Crisp[/donotprint]
- 5 eggs, lightly beaten
- ½ cup (109 ml) vegetable oil
- ½ cup (50 g) grated Romano cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) seasoned salt
- ½ teaspoon (0.5 teaspoon) dried oregano
- ¼ teaspoon (0.25 teaspoon) garlic powder
- ½ cup (80 g) finely chopped yellow onion
- 2 cups (240 g) Bisquick
- 3 cups (372 g) thinly sliced zucchini
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hi! Any ideas on what could be used as a substitute for eggs? My child has an allergy
I’ve made these several times and have never been disappointed. I make my own Bisquick and seasoned salt (I found easy recipes) on Pinterest. Love these for lunch or a snack or as an appetizer while I’m making dinner. Big fan.
Love this recipe! It is so good! Make it every year during zucchini season at least once.
Can these be frozen?
Have never tried freezing them.
Hi Janet, I’ve never tried freezing them, so I can’t say for sure but I THINK they would freeze okay.
HELP! This may sound like a very silly question (to some), but please don’t laugh at me. Recipes which list “Grated (such & such) Cheese” confuse me, inasmuch as I don’t know whether they mean the ‘moist & grated’ cheese which comes in a plastic bag, or the ‘dry’ kind’ which is in a plastic shaker container. If someone could help me to decifer this, I would be most appreciative. This recipe for “Zucchini Squares” sounds terrific, and I presently have 2 good-sized zucchinis in my fridge. I’ll venture to make these bars later today (using the dry cheese). I hope they’ll turn out ok. Any suggestions?
Hi Angela, I am honestly not sure about the reference to “moist and grated” cheese in a plastic bag. You can get grated Parmesan and Romano in a plastic bag, plastic container, or in a shaker container (which is usually the least fresh). Just make sure it says grated Romano and you should be fine.
Thanks for replying, Michelle. I already KNOW that I can get the cheese which is (grated) in a plastic bag, and also in a plastic container…. but that one looks to be very dry & ‘powdery’, It’s NOT the same consistancy as the one in the plastic bag, so I was wondering which kind to use when a recipe calls for (some kind of) “Grated” Cheese. I’m sorry if you misunderstood my question. As of now, I ‘still’ don’t have the answer to my ‘original’ question. If anyone can answer this question for me, please do so.
I bet if you compare the grated stuff in the refrigerated bag to the powdery one in the plastic canister, you will be able to choose which one is more purely cheese! Or if you really want real JUST cheese, get a wedge and grate it yourself.
I make these all the time for my congregation and double or even triple the recipe. I dump everything in my bowl at one time and it still comes out great. I slice the zucchini very thin. I also use the new gluten-free Bisquik and it comes out great. The recipe was given to me by an older friend who says I have “altered” her recipe – maybe because I use more zucchini and herbs? Nonetheless these are ALWAYS a huge hit with everyone. I think you could add sauteed mushrooms if you drained the liquid, or use thinly sliced broccoli instead for a different taste. They freeze great. I did so for a big event several years ago.
I have made this several times this year, and it always gets rave reviews. Thanks for sharing such a great recipe!
HOME MADE BISQUICK
2 cups flour (I have used white whole wheat)
1 TBS baking powder
1 tsp salt
1/3 cup shortening (I have used butter but used the mix immediately)
I’m making this for dinner tonight. I love zucchini, so I’m always looking for other ways to use it. Love how good it smelled before I put it in the oven. Can’t wait to taste it. Thanks for the recipe.
My mom used to make this all the time as a kid but would sauté the zucchini with minced garlic and sliced onions. She would add the cooled mixture in at the end. She also added some cheddar cheese in addition to the Romano. Thanks for sharing the recipe as it was one recipe she didn’t make in a while and couldn’t remember the measurements. Thank you for sharing.
I had a recipe for Zucchini bread I got from the back of a Bisquick box in the 80’s. This one is just about the same except it called for whole cloves of garlic instead of garlic powder and no seasoned salt and grated zucchini. Put all the ingredients, minus the bisquick, zucchini and cheese, into a blender and make like a liquid then mix the liquid with the bisquick, zucchini and cheese then pour into a pan to bake. It is very good! I’m so glad you posted this recipe, as I have not been able to find mine. Thank You!
Could I substitute a different kind of cheese? I don’t have Romano. Also, somebody gave me a bag of “Granny Bunt’s Bakery Mix”- think that will work in place of Bisquick?
Hi Jennifer, You could substitute grated Parmesan cheese for the Romano. I’ve never heard of Granny Bunt’s Bakery Mix, but if it is similar to Bisquick – used for pancakes, waffles and biscuits, then I think you would be able to use it.
This is such an interesting recipe! Sort of biscuit meets quiche and filled with veggies…love it! I am always on the lookout for new ways to use zucchini during the summer. Can’t wait to try this one!
I don’t use Bisquick often but it sure comes in handy when I want some biscuts and can stir up some in about 30 seconds :).
I am so glad I stumbled upon this recipe. A friend of mine used to make something like this with broccoli, and I have been looking for the recipe for years. My son who was little at the time used to love them. He was with me tonight when I found the recipe and said to me oooh mom that looks like the bread I used to love when we used to go to your friends house…can you make them for me tomorrow?? Hopefully he stills love them at 17….will make them as soon as possible!!!
My garden is bursting with yellow squash, but the zucchini is taking it’s sweet, old time this year. Made 2 recipes of this, using the yellow squash, for us and a neighbor. Comments from both camps were similar: YUM and Delish!! Thanks for sharing the recipe.
I made these as a snack for our 4th of July BBQ and had a bunch of snobby foodies present – they were a GIANT hit – thanks so much for sharing!!
My mom has made these for years and they have always been a party favorite. She shreads the zucchini and puts quartered pieces of peperonni in hers.
Whole Foods and Arrowhead Mills both sell a healthier version of Bisquick that should work just fine in this recipe!
Great to know, thanks for the tip Dana!
Michelle (and Nicola)
This may be a bit late, but I have a recipe for “Master Mix developed at Purdue University. For cookies, muffins, chocolate and yellow cake, pancakes, waffles, coffee cakes, gingerbreads and biscuits. This quantity will yield 29 cups of mix.” Which is titled “A QUICK BREADS MIX- HOMEMADE BISQUICK” and a dozen or so recipes for using it that I will gladly E-mail if it will help.
These look yummy and would love to make them – one slight problem, I live in France so can’t buy Bisquick!!! (I hadn’t even heard of it before today) I googled it to find out what ingredients are in it, but what proportions would you use?
Hi Nicola, I really am not sure; I haven’t played around with a homemade Bisquick mix, but I think if you google you might be able to find some substitution recipes. Good luck!
Congratulations on making FoodBuzz Top 9!
I love making baked goods with zucchini! Its so versatile! I’ll have to look back to your zucchini pineapple bread as well – that also sounds delicious! Thanks for posting these delicious recipes!
These look great! I was just thinking I needed to find some new zucchini recipes this year since we’ve already started getting quite a few from our CSA each week!
My mom would make these every year for my birthday… as a kid I craved them.
I have an over abundance of yellow squash so I tried it in this recipe last night. It was delicious! I will make again for sure!
Hi again! Congrats on your Top 9!
Pictures are mouthwatering and recipe just wonderful!!! Congrats on making top 9!!!
What an awesome family recipe!
These zucchini squares look delicious and I like that you incorporated some diversely flavoured herbs – the romano cheese sounds pretty wonderful too. Lovely!
These look great! I love learning new recipes for how to incorporate zucchini into baking, and not just having it as a side dish with dinner! I recently found and made a great zucchini bread cookie sandwich recipe – it was so good! This is the link: http://sherrilynnpuz.blogspot.com/2011/06/zucchini-nut-bread-cookie-sandwiches.html
I’m on a squash kick right now, as well!
So definitely bookmarking this one!!!
I love bisquick! Haha is that weird? This bread looks so good! I want to make soon!
Reading your blog is like going to the grocery store – I should never visit when I’m hungry. I could eat the whole pan.
They still make Bisquick? :-) What I love about your grandmother’s recipe is the use of thin slices of zucchini. I have not eeen this before and it’s very beautiful. And the way you describe the texture makes it a must-try for me. …Susan
I love the look of a more savory bread for the bounty of zucchini; my very old recipe uses a lot of oil and a lot of sugar. It’s a lot of good but also a lot of guilt!
And no apologies necessary. Bisquick hardly even qualifies as processed in my book anymore than self rising flour does! I have a cake I make during the holidays. One of those that use a box mix and pudding. It is so good (I’m sure the REAL butter and REAL rum do help!) that I gave up thinking I needed to revise it. We know what you’re made of…and I’m glad you shared this with us!
I LOVE this recipe. Yes, it is a staple in our house during the “plentiful” season!
This sounds really yummy and I am thinking this might work as the centerpiece of a meatless meal as well! And don’t feel guilt-ridden about the Bisquick!
Oh what a great reminder, my mom makes something like this that I love! And just yesterday my neighbor said he had lots of zuchinin I could come pick, perfect!
Perfect summer meal…My grandma used to make this every year. Serve with a crisp salad on a hot night and dinner is done.. Thanks for sharing this recipe, it brought back memories ;-)
This looks amazing! I also have zucchini coming out of my ears and need lots of recipes for it!! Could this be made ahead and frozen??
Hi Lauren, I actually am not sure about freezing; it’s not something we’ve ever done since it goes so fast! I’m not sure how thawing would affect the texture (I’m thinking it might be a little mushy). I’m sure it would still be edible, though. If you give it a try I’d love to hear how it goes!
Incorporated into baked goods is the best way to get your daily dose of vegetables!
This looks amazing!
I could spend an entire day on your YUMMY site!
Pinning this big time!
Thanks for all that you share!
These are amazing! Such a pretty bar. I love zucchini muffins, and I have a recipe that uses bisquick for them. They are so good, I just haven’t been brave enough to mess with them. I am going to have to try these next time I have zucchini!
My mom makes the exact same thing only no starch component and it’s one of my favorites. I’ll have to try it with the bisquick.
We make a similar spinach square recipe, but this looks even better. I can’t wait for our garden to start producing zucchini…. the flowers are just about ready to open!
I love vintage recipes – how wonderful that yours come from family members. I have to say – I am the ONLY person in my family who cooks….although, my niece is learning! So – I have no recipes, but a bunch of vintage cookbooks!
This looks AMAZING – I love zucchini by itself and even more in recipes!
Old family recipes are the best! This looks fabulous. I’m bookmarking this to make when there’s an abundance of zucchini this summer!
Mmmmm, these look GOOD! We have zuchinni and summer squash that are just now coming on, so I’m going to store this one away to use in a few weeks. Since I don’t have the memories of what these taste like without Bisquick, I’ll try to sub out for it. I’ll let you know how they turn out!
i’ve never heard of zucchini squares before, but they look absolutely delicious. MUST.TRY.NOW :)
My mom used to make these when I was a kid! Whats even funnier is I still have a box of bisquick from when I made them for an appetizer party I had at my house 3 years ago!!! I obvioulsy don’t use bisquick either!
Looks so rich and tasty! If that’s the family recipe, it is what it is.
Time to go find that bisquick mix recipe I’ve got somewhere. If it were not for the allergy issues, I’d use the real thing to make these. I’ve always got an extra zucchini lying around the house.
This looks delicious, bisquick included or not:-)
Yum! Love the pops of green!
Woo Hoo! Another zucchini recipe!!! Keep them coming, Michelle!!
And yes, sometimes we HAVE to use Bisquick, such as when attempting to replicate the pancakes mom made when I was little covered in Vermont Maid maple syrup. Some things are not to be messed with – I’m all for the same memories and TASTE!
I don’t mind you baking with Bisquick! These look lovely!
I love old family recipes! This looks delish! I need to find someone with some zucchini they want to give away!!