Baked Zucchini Squares Recipe - Allrecipes.com
Baked Zucchini Squares Recipe
  • READY IN 55 mins

Baked Zucchini Squares

Recipe by  

"This savory zucchini bake, filled with cheese and veggies, is a great side dish with any meal. It also makes a great snack or appetizer."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Combine biscuit mix, Parmesan cheese, mozzarella cheese, parsley, oregano, basil, and salt in a bowl. Mix eggs, oil, and onion in a bowl. Stir biscuit mixture into egg mixture until just combined; fold in zucchini and pepperoni. Transfer to baking dish.
  3. Bake in preheated oven until golden brown and set, 30 to 35 minutes. Allow to cool slightly and cut into squares.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2013

I liked the basis of this recipe. It did need some additional "flavor". I added some fresh finely minced garlic, 2 cloves & red Pepper flakes. I used a cheese biscuit mix (MC). I lightly sauteed 1/2 an onion & drained in on a paper towel. Sometimes, often, onions w/release liquid in the baking process & make things soggy. Dry parmesan usually helps but I added an additional egg & some extra sharp cheddar(1/3 cup in the mix & about the same on top after the last 5 minutes). I did not put in the pepperoni in. We have some vegi people at our Nature Center. Eggs are ok, but the meat stuff isn't. It turned out a hit anyway at my Nature Center & my husband's work.

 
Most Helpful Critical Review
Aug 12, 2012

2 stars, partly because it doesn't exactly tell you how much zucchini to use, but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety, that yielded 2.5 cups or so grated, which I squeezed as much excess liquid out as I could. Once baked golden brown in the top, sides and bottom, I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful, but when I cut in, they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way, like a corn pudding as opposed to corn bread, you know? I ate the browned edges and the flavors are yummy, but the super-soggy texture did not work for us, sorry.

 
Jun 28, 2012

Delicious! My family loved it!

 
Sep 21, 2013

I was hoping this would be a good use for some of the zucchini I have, but I found it to lack flavor. The pepperoni just didn't have the punch to make this a recipe worth repeating. It was not soggy, as some reviewers have said, but it definitely needed something more.

 
Sep 21, 2012

good! used 1/3C olive oil & closer to 1C turkey pepperoni--baked till golden. really had that pizza taste! great way to use zucchini that isn't a sweet dish

 
Sep 03, 2012

This is a great way to use up zucchini from the garden. Unfortunately mine were huge and I didn't realize how tough the peel was. I should have peeled it before using in the recipe. Next time it will be better.

 
Jun 08, 2014

I agree with some of the others, it was a little "soggy" but the flavors were good! I also tried to get most of the water out of zucchini and I used only 2 eggs. I also only used 2 medium zucchini. If there was a way to make it not so soggy, I would LOVE this because the flavors are great!

 
Jan 27, 2014

The spices are too overbearing, so much that you can hardly even taste the pepperoni.

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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