Zucchini Pie Squares
Zucchini Pie Squares offer a savory, cheesy snack with tender zucchini and aromatic herbs, perfect for brunch, a side dish, or light meal for vegetable lovers.
Ingredients
- 3 cups thinly sliced zucchini
- 1 cup Bisquick ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 2 tablespoons snipped parsley ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon seasoned salt ⓘ
- 1/2 teaspoon dried marjoram or oregano ⓘ
- dash of pepper ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1/2 cup vegetable oil ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9 x 2-inch pan.
- Mix all ingredients thoroughly.
- Spread the mixture evenly in the prepared pan.
- Bake until golden brown, about 25 minutes.
Tips & Substitutions
For a lighter version, you can substitute half of the vegetable oil with unsweetened applesauce. Adding a pinch of red pepper flakes can enhance the flavor. Ensure you squeeze out excess moisture from the zucchini before mixing to prevent a soggy pie. If you don't have Parmesan cheese, any hard cheese like Pecorino Romano works well. This recipe is a fantastic way to use up summer zucchini.
Serving Suggestions
These zucchini pie squares make a delightful appetizer or side dish, perfect for summer picnics or family gatherings. Serve them warm or at room temperature alongside a fresh salad for a light meal. They also pair beautifully with a dollop of marinara sauce or Greek yogurt for dipping. For a complete vegetarian meal, serve with a side of grilled vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the squares in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual squares for a quick snack, but the oven will help retain the crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pie Squares contains roughly 164 calories, with 6g protein, 36g carbohydrates, and 3g fat. It is an excellent source of iron (65% of the Daily Value), dietary fiber (48% of the Daily Value), and calcium (42% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 973mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is preferred for its texture, you can use frozen zucchini. Thaw and drain it well before using to remove excess moisture. This will help maintain the integrity of the squares during baking.
How can I make this recipe gluten-free?
To make zucchini pie squares gluten-free, substitute Bisquick with a gluten-free baking mix or almond flour. Ensure all other ingredients, especially the seasonings and cheese, are gluten-free. This will keep the dish delicious while accommodating gluten sensitivities.
Can I add other vegetables to the mix?
Absolutely! Feel free to add finely chopped bell peppers, spinach, or mushrooms for extra flavor and nutrition. Just make sure to adjust the seasoning as needed, and remember to drain any excess moisture from the added vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).