When I saw this recipe online I knew I had to make it immediately. Since the 4th of July was coming up I figured I would make it for the masses at my grandmas house and see how it would go over. I brought home an empty pan lol.
This recipe reminds me a tiny bit of my family’s beloved brocolli cornbread which is probably why it went over so well.
As it was the 4th of July we had hamburgers, hot dogs, pie, jello, cupcakes brownies then whole 9 yards, my 2 year old only ate one thing…..zucchini squares!!! Later for dinner that night he only ate zucchini squares lol. I cant complain he is getting his veggies lol.
So if a 2 year old is wolfing this down I can pretty much gaurentee you will too. Try this today!!!!
Baked Zucchini Squares (adapted from the Brown Eyed Baker)
- 5 eggs, lightly beaten
½ cup vegetable oil
½-3/4 cup parmesan cheese
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon italian seasoning
- ¼ teaspoon garlic powder
1/4 cup grated onion
2 cups Bisquick
3 cups grated and drained zucchini
1. Preheat oven to 350 degrees F. Butter a 9×13 pan and set aside.
2. In a large bowl whisk together the eggs, oil, cheese, salts, spices and garlic powder. Whisk in the onion, and then the Bisquick. With a rubber spatula, gently stir in the zucchini. 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.