Baked Zucchini Squares

Baked Zucchini Squares


"This savory zucchini bake, filled with cheese and veggies, is a great side dish with any meal. It also makes a great snack or appetizer."

Ingredients 55 m {{adjustedServings}} servings 172 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Combine biscuit mix, Parmesan cheese, mozzarella cheese, parsley, oregano, basil, and salt in a bowl. Mix eggs, oil, and onion in a bowl. Stir biscuit mixture into egg mixture until just combined; fold in zucchini and pepperoni. Transfer to baking dish.
  3. Bake in preheated oven until golden brown and set, 30 to 35 minutes. Allow to cool slightly and cut into squares.
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Reviews 11

  1. 14 Ratings


2 stars, partly because it doesn't exactly tell you how much zucchini to use, but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety, that yielded 2.5 cups or so grated, which I squeezed as much excess liquid out as I could. Once baked golden brown in the top, sides and bottom, I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful, but when I cut in, they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way, like a corn pudding as opposed to corn bread, you know? I ate the browned edges and the flavors are yummy, but the super-soggy texture did not work for us, sorry.

Dolores Olson

I liked the basis of this recipe. It did need some additional "flavor". I added some fresh finely minced garlic, 2 cloves & red Pepper flakes. I used a cheese biscuit mix (MC). I lightly sauteed 1/2 an onion & drained in on a paper towel. Sometimes, often, onions w/release liquid in the baking process & make things soggy. Dry parmesan usually helps but I added an additional egg & some extra sharp cheddar(1/3 cup in the mix & about the same on top after the last 5 minutes). I did not put in the pepperoni in. We have some vegi people at our Nature Center. Eggs are ok, but the meat stuff isn't. It turned out a hit anyway at my Nature Center & my husband's work.


Delicious! My family loved it!