Zucchini Squares

In a stunning, delicious switch up it was my husband who taught me this recipe! It was the first thing he ever cooked for me when we started dating and I fell as madly in love with them as I was falling for him. These zucchini squares are and forever will be a beloved family favorite that his mom made so often. They are ingenious because they are so simple to make but taste so complex.

Obviously the star of these zucchini squares was gorgeous, summer fresh zucchini. It was important to have it chopped really small so that it wouldn't make the squares fall apart. If the zucchini was too big the squares wouldn't have held together.
Obviously the star of these zucchini squares was gorgeous, summer fresh zucchini. It was important to chop it really small so that it wouldn’t make the squares fall apart. If the zucchini was too big the squares wouldn’t have held together.
From there the batter came together so quickly! My mother-in-law's recipe was modified just a little based on what we had on hand, but my husband took a stand and said one ingredient was non-negotiable. We had to use Lawry's seasoned salt which was a blend of so many things in one. It gave the zucchini squares so much flavor!
From there the batter came together so quickly! My mother-in-law’s recipe was modified just a little based on what we had on hand, but my husband took a stand and said one ingredient was non-negotiable. We had to use Lawry’s seasoned salt, which was a blend of so many things in one. It gave the zucchini squares so much flavor!
I spread that batter evenly in my very well greased 9 x 13 pan. That was the ideal size to have fluffy zucchini squares without them getting too thick.
I spread that batter evenly in my very well greased 9 x 13 pan. That was the ideal size to have fluffy zucchini squares without them getting too thick. It only took about 30 minutes to bake them to perfection!
I could tell the zucchini squares were done when they just started to brown around the edges and become golden on top. After I let them cool for 20 minutes, I just cut them into 30 squares. That meant cutting 4 equal lines down the length of the pan and 5 equal lines down the width. That made them the perfect party size!
I could tell the zucchini squares were done when they just started to brown around the edges and became golden on top. After I let them cool for 20 minutes, I just cut them into 30 squares. That meant cutting 4 equal lines down the length of the pan and 5 equal lines down the width. It made them the perfect party size!

I sent these babies with my husband to a work meeting, but my ulterior motive was to be able to keep some for my lunch too. Oh my goodness, these zucchini squares were such a perfect bite! They had the silky, fluffy texture of a quiche and so much flavor. No wonder these have been a family favorite for so long. They went so quickly at my husband’s meeting and everyone asked for the recipe. Hope you all enjoy! xoxo

Zucchini Squares
Zucchini Squares
Zucchini Squares
Zucchini Squares
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Zucchini Squares
Zucchini Squares
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Appetizer
Servings: 1 tray
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 cup dry Bisquick mix
  • 1 teaspoon Lawry's seasoned salt
  • 1/2 cup grated pecorino romano cheese
  • 3 slices provolone cheese chopped small
  • 2 cloves garlic minced
  • 1/2 an onion finely chopped
  • 2 medium zucchini finely chopped
  • 4 whole eggs
  • 1/2 cup canola oil
Instructions
  1. Pre-heat the oven to 350 and liberally grease a 9 x 13 pan with softened butter or shortening. Combine all of the ingredients in a large mixing bowl and stir them together thoroughly until it is a thick , uniform batter. Pour the batter into the prepared pan and even it out, then bake it for about 30 minutes. It should just start to brown around the edges and be golden on top. Let the tray cool at least 20-30 minutes, then cut them into 30 little squares. Serve them immediately and enjoy! They are also fantastic at room temperature or cold the next day.

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