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

Zucchini-Cheese Appetizer Squares

Recipe by  

"These unusual tidbits are gobbled up as fast as you can serve them! The Parmesan cheese makes a crust for this quiche-like hors d'oeuvre."

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Ingredients Edit and Save

Original recipe makes 10 dozen Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Parmesan cheese.
  2. Place 1/2 tablespoon vegetable oil in a medium size frying pan, heat on medium-high. Add sesame seeds and stir constantly until seeds are lightly browned.
  3. In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Cheddar cheese; stir until well combined. Press mixture into prepared baking pan. Sprinkle Parmesan cheese and sesame seeds over the zucchini mixture.
  4. Bake 30 minutes or until set when lightly touched in the center. Let cool at least 15 minutes before cutting into 1 inch squares.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

Omitted Oil completely and baked at 400 for 30 minutes. With these changes, my friends and family love this recipe!

 
Most Helpful Critical Review
Jan 25, 2004

I'm not a great cook, but I'm pretty sure I folowed the recipe exactly. The squares were not well received, and were a little greasy.

 

26 Ratings

Jan 25, 2004

I did review this recipe already but after reading everyone else's reviews, I'd like to add something. I guess it could be considered bland so add some pepperoni next time. Also, you MUST increase the temp to 450 to brown it. It's just a pile of mush if it isn't browned. Trust me!

 
Jan 25, 2004

I added bacon, since it sounded like mini quiches. I wiped grease off w/a paper towel. It went over good at a family gathering.

 
Jan 25, 2004

This took much longer than I expected. I needed a "finger food" for a reception. I followed the recipe to the letter and it turns out so terribly greasy that I had to throw the whole thing out! I didn't want any "fingers" on this mess!

 
Jan 25, 2004

First, this seems a better side dish than appetizer. It is a bit greasy, and rather bland. The parmasan "crust" was a good idea. The filling just doesn't live up to it though. I wish I'd done what another reviewer suggested and made a batch ahead of time. I would NOT have made this to take to a party. But now I'm stuck!

 
Jan 25, 2004

We served this as a side dish, and we all enjoyed it.

 
Aug 04, 2009

I make this every summer when I have more zucchini from the garden than I know what to do with. After making it a couple of times exactly as stated, I tried turning up the heat like some others suggested. I turn the oven up to 360º, and watch it closely to make sure it doesn't get too brown. I also saute the onions and more garlic first. Since it seems a little too greasy, I will try decreasing the oil next time to 1/4 cup or less. And if you turn up the oven temp. you can forget toasting the sesame seeds beforehand, since they will get brown. I also add more bread crumbs, 1/2 to 3/4 cup.

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 30.2 g
  • 46%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 460 mg
  • 18%

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

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