This Zucchini Squares recipe is kind of a side dish classic. I like to think of it as an oldie but goodie. I especially love making these for summer barbecues or parties, because they’re a great side for meat off the grill! The texture is a bit like a crust-less quiche. Parmesan and zucchini are always fantastic together, and this is no exception. These Zucchini Squares are light and fluffy, herby and flavorful, cheesy and healthy. There’s a reason people have been making these for years: they are delicious. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I realized recently that I haven’t posted many side dishes to my blog. I tend to focus more on the main course and then throw some vegetables or a salad on my plate to complete the meal. Then the other day when I was having dinner at my parents’ house, and my mom made these zucchini squares as a side to barbecue chicken. They were delicious and I was reminded that a good side dish can add a lot toward turning a plate of food into a meal. Sorry I neglected you, side dishes. This one’s for you.
Looking for more tasty side dishes? Check out my Broccoli Salad, Garlic Herb Mushrooms, Easy Salsa Rice, Avocado BLT Pasta Salad, Strawberry Quinoa Salad, Roasted Delicata Squash, Roasted Fingerling Potatoes, Tomato Cobbler, Cheddar Broccoli Orzo, Easy Garlic Knots, Buffalo Chicken Pasta Salad, Cheesy Broccoli Bake, Spinach and Parmesan Orzo, Garlic Roasted Green Beans with Almonds, Doritos Taco Salad, Loaded Cauliflower Bake, Zucchini Casserole and more in the Side Dishes category of my recipe index!
- 3 cups shredded zucchini
- 1 cup Bisquick Heart Smart Baking Mix
- ½ cup finely chopped onion
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- ½ teaspoon salt
- dash of garlic powder
- 2 tablespoons parsley, finely chopped
- ½ cup grated Parmesan cheese
- ¼ cup vegetable oil
- 4 eggs, lightly beaten
- Preheat the oven to 350. Lightly mist a 9 x 13 baking dish with cooking spray.
- In a large bowl, stir together all listed ingredients until combined. Pour ingredients into the prepared baking dish and spread.
- Bake for 30 minutes or until lightly browned. Cut into 12 squares.
3 per serving (P+ calculated using the recipe builder on weightwatchers.com) Source: About.com
Emily – These are delicious – there is a very similar recipe on the Bisquick website. My great-grandmother used to make these in mini muffin tins, which I have started doing this summer. They are always a huge hit with EVERYONE and eat mini muffin is around 1 point plus! Your readers will not be disappointed with this dish! Yum!
Mini muffins are a fun idea for these! This recipe has been around forever and I’m so happy I was reminded of it – yum.
These will really good and super easy! I will certainly be making them again!
Glad they were a hit!
These sound delicious!!
question! do you think this would work well with spinach too? i have a few 10oz boxes of frozen spinach in my freezer… may give it a whirl tonight?
It’s definitely worth a try! I think they’d probably be good. Let me know!
These look so good, they are in the oven right now. Can’t wait to eat them!
Journey of a Substitute Teacher
Have to agree, these are SO good, even cold. Thanks for all your recipes, would love to see more breakfast on the go type ideas? I have loved almost all of your recipes that I have tried.
How can I make this for 30 people.
Totally making these for lunch today with a huge zucchini from my garden. Thanks for another great recipe! <3
I am so excited to make these this week! My question is this: do you think they would turn out okay if, for instance, I mixed all the ingredients except the Bisquick together in advance, then mixed that with the Bisquick just before baking? Im making them with your meatload muffins, but trying to make it as quick as possible. I get home from work at 6:30 and need to almost put dinner immediately into the oven so we can eat before my toddler goes to bed! Any input welcomed. 🙂
Sure! I’ve never done that but it seems like it shouldn’t make a difference. Hope you love them!
Would this work with Jiffy cornbread mix, instead of Bisquick? I think the flavor would be interesting.
I think I’ll try this with egg whites. I’ll let you know…
My Mom has been making these for as long as I can remember and I’m 54. I’ve been making them for as long as I can remember also, but I changed the recipe up a bit and I never get to bring leftovers home if I take them to a dinner or party!! 🙁 They’re great leftover. I will eat them cool, but prefer to zap them for a couple seconds in the micro to take the chill off! YUMM!
To Anonymous above asking about the frozen spinach. I think it would be awesome, but you have to make sure to squeeze out a lot of the liquid once it’s thawed out before adding it or your squares might end up too wet to bake properly. I’d love to hear how they turn out!
These are amazing!!
My family has been making these since the ’70’s. They are a family staple. I’m going to my son’s for Thanksgiving and he asked me if I could make these as part of the appetizers. No problem. Delicious and easy to make.
Zucchini bites would. Be good with soup
I’ve been making these for years. Sometimes with a paper jelly they are lovely.
Can these be frozen?
I am having friends over for High Tea. Do you think this will go with tea?
I made this into zucchini pancakes. My 3 year old and 8 year old gobbled it. Thank you for making WW doable by creating recipes that my kids love! They ask for Emily Bites!
Hi, could these be made without he vegetable oil ?
If you add bacon or soy bacon substitute and sundried tomatoes, then cut larger slices these make a great main dish.
I love these they are so delicious. But, I have made them twice and they never look as thick as the photo. I used a 9×13 baking dish that the recipe called for. Any suggestions?
No matter, I love the recipe.
My family has been making these for years–they are always a favorite when I bring them to a gathering!
Can I use olive oil instead of vegetable oil?
can you substitute self rising flour for Bisquick?
I made these and I thought they were delicious. I’m making them a second time. I love them. Thanks for sharing the recipe