Cheesy Bisquick Zucchini Squares

Here’s my tried-and-true recipe for Bisquick zucchini squares, combining the convenience of Bisquick mix with fresh zucchini, cheese, and simple seasonings for a tasty savory treat.

These zucchini squares have become my go-to dish for summer potlucks and family gatherings. I often make a double batch because they disappear so quickly, and they’re just as good served at room temperature as they are warm from the oven.

What Kind of Zucchini Should I Use?

For this recipe, medium-sized zucchini (about 6-8 inches long) are your best bet. These younger, smaller zucchini are more tender and have smaller seeds, making them perfect for slicing into your squares. While those giant garden zucchini might be tempting, they tend to be more watery and have larger seeds that can affect the texture of your dish. When picking zucchini at the store, look for ones that feel firm and heavy for their size, with smooth, blemish-free dark green skin. If you’re slicing them ahead of time, just know that zucchini can release moisture as they sit, so it’s best to slice them right before you’re ready to mix everything together.

Options for Substitutions

This recipe is pretty adaptable and here’s what you can swap if needed:

• Bisquick mix: If you’re out of Bisquick, you can make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon butter. Just measure out what you need for the recipe.
• Parmesan cheese: Romano cheese works great as a substitute, or try using Asiago for a different but equally tasty flavor. If you’re going dairy-free, nutritional yeast can work too, though the texture will be slightly different.
• Zucchini: Yellow summer squash can be used instead of zucchini – just make sure to slice it thinly the same way. You could even try grated carrots, though they’ll give a sweeter result.
• Vegetable oil: Feel free to use any neutral-flavored oil like canola or light olive oil. Melted butter also works well and adds nice flavor.
• Fresh garlic and parsley: If you don’t have fresh, you can use ½ teaspoon garlic powder instead of fresh garlic, and 1 teaspoon dried parsley instead of fresh. Just remember that dried herbs are more concentrated than fresh ones.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini squares is dealing with excess moisture – failing to drain your shredded zucchini properly can lead to a soggy, undercooked center that won’t set properly. To prevent this, place your sliced zucchini in a colander, sprinkle with salt, and let it sit for 15-20 minutes before patting dry with paper towels.

Another common mistake is overmixing the batter, which can make your squares tough and dense instead of light and fluffy – mix just until the ingredients are combined, and don’t worry if there are a few small lumps in the batter.

For the best texture, avoid the temptation to peek while baking by opening the oven door, as this can cause your squares to sink in the middle; instead, use your oven light to check progress and always test for doneness with a toothpick inserted in the center. If you’re looking for extra crispiness, try spreading the mixture in a slightly larger pan to create a thinner layer that will cook more evenly and develop better edges.

What to Serve With Zucchini Squares?

These savory zucchini squares make a great side dish, but they can easily become the star of your meal with the right pairings. For a light lunch, serve them alongside a fresh tomato soup or a simple mixed green salad with Italian dressing. If you’re serving them as an appetizer, they go really well with marinara sauce for dipping – just like you’d serve with mozzarella sticks! For dinner, try them next to grilled chicken or fish, where they can take the place of a heavier starch like potatoes or rice. Since these squares already have Italian flavors from the oregano and garlic, they pair especially well with Mediterranean-style main dishes.

Storage Instructions

Keep Fresh: These zucchini squares are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Freeze: You can freeze these tasty squares for up to 2 months. Just wrap them individually in plastic wrap, then place them in a freezer bag. This way, you can grab exactly what you need when you want a quick snack or side dish.

Warm Up: When you’re ready to enjoy them again, pop them in the microwave for about 20-30 seconds if refrigerated, or 1-2 minutes if frozen. You can also warm them in a 350°F oven for about 5-10 minutes to get that nice, crispy edge back. They’re also pretty good at room temperature!

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 35-45 g
• Fat: 90-110 g
• Carbohydrates: 100-120 g

Ingredients

• 1/2 tsp oregano (dried for best results)
• 1/2 cup grated parmesan cheese
• 1 cup Bisquick mix (I use Betty Crocker Bisquick Original)
• 1 tsp chopped garlic (freshly minced)
• 2 tsp parsley (fresh, chopped)
• 1 pinch black pepper
• 4 eggs (large)
• 1/2 tsp salt
• 3 cups thinly sliced zucchini
• 1/4 tsp garlic powder
• 1/2 cup diced onion (finely diced)
• 1/2 cup vegetable oil (or canola oil)

Step 1: Preheat the Oven and Prepare Ingredients

Start by preheating your oven to 350 degrees F.

As the oven warms up, beat the eggs in a bowl until smooth and well mixed.

Step 2: Combine Dry and Wet Ingredients

To the beaten eggs, add Bisquick, chopped onions, a pinch of salt, Parmesan cheese, garlic powder, dried oregano, black pepper, minced garlic, oil, and dried parsley.

Stir all these ingredients together until they are well combined, forming a homogeneous mixture.

Step 3: Add Zucchini to the Mixture

Once the mixture is well combined, gently stir in the thinly sliced zucchini.

Ensure that the zucchini slices are evenly distributed throughout the batter for an even bake.

Step 4: Transfer to Baking Dish

Prepare a 13 x 9 inch baking dish by greasing it with cooking spray or a bit of oil.

Pour the zucchini mixture into the prepared baking dish, spreading it out evenly with a spatula to ensure all areas are covered uniformly.

Step 5: Bake the Dish

Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown.

It’s ready when a toothpick inserted into the center comes out clean, and the edges are lightly browned.

Step 6: Serve and Enjoy

Once baked, remove the dish from the oven and let it cool slightly.

Cut the baked mixture into squares and serve hot, at room temperature, or refrigerate and serve cold according to your preference.

Enjoy this versatile and delicious dish!