Easy Cheesy Zucchini Squares

mary Armstrong


This reminds me of a quiche. It can be served as the entree or as appetizers. It is a great way to use zucchini.

I found this recipe printed in our local newspaper that sited the source as "The New Southern Garden Cookbook..."

pinch tips: How to Core and Slice a Pineapple



8 or 36 hors d'oeuvres


45 Min


30 Min


3 c
grated zucchini, peeled and seeded if needed ( i leave some peeling on for color)
2 tsp
kosher salt
1 1/2 c
all purpose flour
1 Tbsp
baking powder
3 large
1/2 c
vegetable oil
1 tsp
high quality lemon pepper
2 tsp
chopped fresh thyme or 1 teaspoon dry
1 c
finely chopped onion
2 c
grated sharp cheddar cheese

Directions Step-By-Step

Preheat oven 350 degrees. Mist the inside of a 7x11 glass baking dish with cooking spray.
Stir together the zucchini and salt in a colander and let drain 15 minutes. Press out the liquid; let drain another 15 minutes. Pick up small handfuls of zucchini and squeeze out as much liquid as possible; transfer to a small bowl.
Whisk together flour and baking powder in a large bowl.
In a small bowl, whisk the eggs until blended, then whisk in the oil, lemon pepper and thyme. Pour egg mixture into flour mixture and mix well.
Use a rubber spatula to fold in the zucchini, onion and cheese. The batter will be very stiff. Scrape it into the prepared baking dish and press evenly into the corners.
Bake until the top is golden brown, about 30 minutes.
Let cool at least 5 minutes before serving.

Refrigerate leftovers.
I have reheated the leftovers the next day and it was just as good maybe even better!