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..."


★★★★★ 1 vote

8 or 36 hors d'oeuvres
45 Min
30 Min


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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

How to Make Easy Cheesy Zucchini Squares


  • 1Preheat oven 350 degrees. Mist the inside of a 7x11 glass baking dish with cooking spray.
  • 2Stir 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.
  • 3Whisk together flour and baking powder in a large bowl.
  • 4In 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.
  • 5Use 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.
  • 6Bake until the top is golden brown, about 30 minutes.
    Let cool at least 5 minutes before serving.

    Refrigerate leftovers.
  • 7I have reheated the leftovers the next day and it was just as good maybe even better!

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