Zucchini Appetizer Squares Recipes

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ZUCCHINI AND GRUYERE FRITTATA SQUARES



Zucchini and Gruyere Frittata Squares image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 appetizers

Number Of Ingredients 11

Good olive oil
6 ounces pancetta, 1/2-inch-diced
4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
8 to 10 ounces small zucchini, thinly sliced in rounds
2 teaspoons fresh thyme leaves, minced
12 extra-large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
10 ounces grated Gruyere cheese, divided
1/2 cup chopped fresh basil leaves
Julienned fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
  • Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

CHEESY ZUCCHINI BITES



Cheesy Zucchini Bites image

Use this appetizer recipe to help use up an abundant zucchini crop. Your guests will love every zucchini and cheese bite.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 4

Number Of Ingredients 12

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick™ mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Steps:

  • Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
  • Stir together all ingredients. Spread in pan.
  • Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

ZUCCHINI APPETIZER SQUARES



Zucchini Appetizer Squares image

Yummy! Tastes a bit like quiche, but you don't have to fuss with a crust. Just mix everything and bake.

Provided by Rainberry Blues

Categories     Vegetable

Time 55m

Yield 12 Squares

Number Of Ingredients 12

4 eggs
1 cup Bisquick
1 medium onion, chopped
1 clove garlic, minced
1/2 cup shredded cheddar cheese
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley
1/2 teaspoon seasoning salt
pepper
1/2 cup vegetable oil
2 cups shredded unpeeled zucchini
1 medium carrot, shredded

Steps:

  • Heat oven to 350 degrees F.
  • In large bowl, beat eggs.
  • Add remaining ingredients and mix well.
  • Spread in greased 8 x 8 square pan.
  • Bake 35- 40 minutes or until lightly browned.
  • Cut into squares.
  • Can be served hot or cold (I prefer hot).
  • Freezes well.

ZUCCHINI APPETIZER SQUARES



Zucchini Appetizer Squares image

I made this recipe when I was in High School Home Economics class in the late 1980's. I found this recipe in a copy of the 1986 Bon Appetit Magazine. I love it and make it all the time.

Provided by K Lo8388

Categories     Vegetable

Time 45m

Yield 9-12 serving(s)

Number Of Ingredients 11

4 cups zucchini (2 medium)
1 cup buttermilk baking mix (Bisquick)
4 eggs
1/2 cup finely chopped onion
1/2 cup freshly grated parmesan cheese
1/2 cup vegetable oil
2 tablespoons chopped fresh parsley
1 garlic clove, chopped finely
1/2 teaspoon dried oregano
1/2 teaspoon seasoning salt
fresh ground pepper

Steps:

  • Heat oven to 350 degrees Farenheit. Butter 9 x 13 inch pan or glass dish. Combine all ingredients. Mix together and pour into dish. Bake for 30 minutes. Let cool. Cut into small squares and serve.

ZUCCHINI-PARMESAN SQUARES



Zucchini-Parmesan Squares image

Provided by Reva Pataki

Categories     Cheese     Vegetable     Appetizer     Side     Bake     Zucchini     Spring     Bon Appétit     Maryland     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 side-dish or 4 main-course servings

Number Of Ingredients 9

3 pounds zucchini, trimmed, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
1 large onion, chopped
4 garlic cloves, chopped
2 eggs, beaten to blend
1/2 cup grated Parmesan cheese
1/2 cup fresh white breadcrumbs
1/4 cup (packed) chopped fresh basil or 1 tablespoon dried
Additional grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Butter 8-inch square baking dish. Steam zucchini until tender, about 10 minutes. Transfer to large bowl and mash coarsely with fork. Spoon zucchini into sieve and drain well, pressing to release excess water. Place drained zucchini in bowl.
  • Melt butter in heavy large skillet over medium-high heat. Add onion and garlic; sauté until light brown, about 10 minutes. Add onion mixture to zucchini in bowl. Add eggs, 1/2 cup Parmesan, breadcrumbs and basil; stir to blend well. Season with salt and pepper. Transfer mixture to prepared dish. Bake until firm in center and brown on top, about 45 minutes. Cut into squares and serve, passing additional Parmesan separately.

BAKED ZUCCHINI SQUARES



Baked Zucchini Squares image

"This savory zucchini bake is a real crowd-pleaser," writes Anna Tarlini of Philadelphia, Pennsylvania.

Provided by Taste of Home

Time 45m

Yield 16-20 servings.

Number Of Ingredients 10

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon salt
4 eggs
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced

Steps:

  • In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.

Nutrition Facts : Calories 103 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 186mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI DESSERT SQUARES



Zucchini Dessert Squares image

We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. -Nancy Morelli, Livonia, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16-20 servings.

Number Of Ingredients 11

4 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter
FILLING:
8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes. , Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). , Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° until golden, 40-45 minutes.

Nutrition Facts : Calories 337 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 200mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

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Top Asked Questions

What are Parmesan zucchini squares?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Zucchini is the star of these quiche-like squares that are a snap to prepare and bake. The Parmesan zucchini squares are always a hit when served as an appetizer, and the squares make great finger food for parties and potlucks.
What's the best way to bake zucchini?
"This savory zucchini bake is a real crowd-pleaser," writes Anna Tarlini of Philadelphia, Pennsylvania. In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish.
What is the best way to make zucchini Parmesan?
Beat eggs in a bowl. Add Bisquick, chopped onions, salt, grated Parmesan cheese, garlic powder, oregano, black pepper, garlic, oil and parsley and mix until incorporated. Stir in thinly sliced zucchini.
What kind of bread is zucchini square?
Parmesan Zucchini Squares are a cheesy herb quick bread that can be served as an appetizer or a side dish for any meal. Using Bisquick baking mix, these come together in a cinch and make enough to serve a crowd. Prep Time 10 mins Cook Time 35 mins

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