So many reasons I love Zucchini Squares.
- It takes about 35 minutes total to prep and cook.
- They are delicious.
- They freeze perfectly.
- They make a really great breakfast when you are on the go.
- A great way to get your veggies in.
I didn’t really love zucchini till about last year. Yeah, I know. I clearly have been missing out. It is just so buttery. I think my recent love for zucchini started when a friend came over and made a pasta sauce using zucchini and onions as a base. I was thinking to myself, “yuck”, this is going to be gross. Turns out, it is one of my favorite recipes and a perfect summer pasta. It is light and buttery of course. Almost feels guilt free.
My mother has made zucchini squares for as long as I can remember. I finally got on board. They are a perfect, easy appetizer for when you are having company.
3 cups zucchini thinly sliced – about 1.5-2 zucchinis
1 cup buttermilk Bisquick mix
1/2 cup onions finely diced
1/3 cup parmesan cheese grated
2 tbsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
dash or two of tabasco sauce
1/4 tsp garlic powder
1/2 cup vegetable oil
4 eggs lightly beaten
Mix all ingredients together and place in greased baking dish. Baking dish should measure 13 x 9 x 2. Bake at 350 degrees for 25 minutes or until golden brown. Let cool 5 minutes and cut into squares. Serve hot to room temperature.
My Advice: A little extra pepper and tabasco sauce goes a long way.