Veggie Squares
- MAKES
- 15 appetizer servings or 6 to 8 side-dish servings
- COOK TIME
- 30 Min
Zucchini's such a summer garden favorite that we should designate it our national vegetable. This recipe for Veggie Squares offers another easy way to fix it. Not only is zucchini abundant so much of the year now, but it's reasonably priced, too.
What You'll Need
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder (see Note)
- 1/4 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
- 1/2 cup vegetable oil
- 1/2 cup whole wheat flour
- 1 cup biscuit baking mix
- 1 cup grated yellow squash (about 1/2 of a medium-sized squash)
- 1 cup grated zucchini (about 1/2 of a medium-sized squash)
- 1 cup peeled, grated carrots (about 2 medium-sized carrots)
What to Do
- Preheat oven to 375 degrees F.
- In a large bowl, mix together all ingredients. Pour mixture into an ungreased 9-inch square baking dish and bake 30 to 35 minutes, or until firm and the edges are light golden. Cool for a few minutes then cut into squares.
Note
If you have the time, give your Veggie Squares a zip by using chopped fresh garlic instead of garlic powder.
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