September 12, 2011

Zucchini Squares

It seems that I just can’t get enough of zucchini this year. It can’t be too bad though as it’s good for you.

Last week when the weather was a little chilly I made some zucchini squares. The recipe makes quite a bit, so if there is only one or two of you, the leftovers make a great lunch with a salad or you can freeze them without any consequences.

Zucchini Squares       Makes 1 dozen          40 minutes to make
3 cups zucchini, very thinly sliced
¼ cup minced onion
2 tsp parsley
½ tsp oregano
¾ tsp salt
1 clove garlic, minced
½ cup grated parmesan cheese
4 eggs, slightly beaten
1 cup gf flour
1 ½ tsp baking powder
½ tsp seasoned salt
1/8 tsp black pepper
1 tbs melted butter
½ cup vegetable oil (or less)
Mix zucchini, onion, parsley, oregano, salt, garlic & cheese. Stir in eggs & mix well. Mix separately the flour, baking powder, pepper & seasoned salt. Combine with the zucchini mixture then add butter & oil. Pour into a greased 13x9 dish & bake at 350˚F for 25 minutes or until golden. Cut into squares & serve warm.


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