Fiesta Zucchini Squares Food

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FIESTA ZUCCHINI



Fiesta Zucchini image

Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.

Provided by GaylaJ

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 lb zucchini, quartered lengthwise, cut crosswise into 1/2-inch-wide pieces (about 3)
3 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/2 cup salsa
1/2 cup shredded monterey jack cheese

Steps:

  • Heat olive oil in heavy medium skillet over medium heat.
  • Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
  • Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
  • Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

Nutrition Facts : Calories 142.8, Fat 11.3, SaturatedFat 3.7, Cholesterol 12.6, Sodium 281.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3, Protein 5.5

EASY BISQUICK ZUCCHINI SQUARES



Easy Bisquick Zucchini Squares image

Make and share this Easy Bisquick Zucchini Squares recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 40m

Yield 9 serving(s)

Number Of Ingredients 13

4 large eggs, beaten
1/2 cup vegetable oil
4 small zucchini, unpeeled and thinly sliced
1 cup Bisquick baking mix
1 medium onion, chopped
1 tablespoon fresh minced garlic
1 pinch cayenne pepper (optional or to taste)
1/2 cup grated parmesan cheese
1/2-1 teaspoon oregano
1 teaspoon dried parsley (or to taste)
1/2 teaspoon seasoning salt (or to taste)
fresh ground black pepper (to taste)
1 cup grated cheddar cheese (optional) or 1 cup mozzarella cheese (optional)

Steps:

  • Set oven to 350°F.
  • Grease a 9x9-inch square baking pan.
  • Beat the eggs with the oil in a large bowl, then add in all remaining ingredients; mix well to combine with a wooden spoon.
  • Transfer to a prepared baking dish.
  • Bake for 35-40 minutes, or until lightly browned.
  • OPTIONAL; sprinkle the grated cheese on top and return to oven for another 2-3 minutes.
  • Cut into squares.
  • Delicious!

Nutrition Facts : Calories 239.1, Fat 18.2, SaturatedFat 3.8, Cholesterol 87.8, Sodium 265.5, Carbohydrate 12.5, Fiber 1.1, Sugar 3.6, Protein 6.9

ZUCCHINI APPETIZER SQUARES



Zucchini Appetizer Squares image

I made this recipe when I was in High School Home Economics class in the late 1980's. I found this recipe in a copy of the 1986 Bon Appetit Magazine. I love it and make it all the time.

Provided by K Lo8388

Categories     Vegetable

Time 45m

Yield 9-12 serving(s)

Number Of Ingredients 11

4 cups zucchini (2 medium)
1 cup buttermilk baking mix (Bisquick)
4 eggs
1/2 cup finely chopped onion
1/2 cup freshly grated parmesan cheese
1/2 cup vegetable oil
2 tablespoons chopped fresh parsley
1 garlic clove, chopped finely
1/2 teaspoon dried oregano
1/2 teaspoon seasoning salt
fresh ground pepper

Steps:

  • Heat oven to 350 degrees Farenheit. Butter 9 x 13 inch pan or glass dish. Combine all ingredients. Mix together and pour into dish. Bake for 30 minutes. Let cool. Cut into small squares and serve.

ZUCCHINI APPETIZER SQUARES



Zucchini Appetizer Squares image

Yummy! Tastes a bit like quiche, but you don't have to fuss with a crust. Just mix everything and bake.

Provided by Rainberry Blues

Categories     Vegetable

Time 55m

Yield 12 Squares

Number Of Ingredients 12

4 eggs
1 cup Bisquick
1 medium onion, chopped
1 clove garlic, minced
1/2 cup shredded cheddar cheese
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley
1/2 teaspoon seasoning salt
pepper
1/2 cup vegetable oil
2 cups shredded unpeeled zucchini
1 medium carrot, shredded

Steps:

  • Heat oven to 350 degrees F.
  • In large bowl, beat eggs.
  • Add remaining ingredients and mix well.
  • Spread in greased 8 x 8 square pan.
  • Bake 35- 40 minutes or until lightly browned.
  • Cut into squares.
  • Can be served hot or cold (I prefer hot).
  • Freezes well.

FIESTA ZUCCHINI



Fiesta Zucchini image

Provided by Desiree Zamorano

Categories     Cheese     Vegetable     Sauté     Low Carb     Vegetarian     Quick & Easy     Low Cal     Zucchini     Summer     Bon Appétit     Pasadena     California

Yield Serves 4

Number Of Ingredients 6

2 tablespoons olive oil
1 pound zucchini (about 3), quartered lengthwise, cut crosswise into1/2-inch-wide pieces
3 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/2 cup purchased salsa
1/2 cup shredded Monterey Jack cheese

Steps:

  • Heat olive oil in heavy medium skillet over medium-low heat. Add zucchini. garlic and oregano and sauté until garlic is just golden, about 2 minutes. Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce heat to low. Sprinkle Jack cheese over zucchini. Cover and cook until cheese melts, about 2 minutes.

EASY CHEESY ZUCCHINI SQUARES



Easy Cheesy Zucchini Squares image

This reminds me of a quiche. It can be served as the entree or as appetizers. It is a great way to use zucchini. I found this recipe printed in our local newspaper that sited the source as "The New Southern Garden Cookbook..."

Provided by mary Armstrong

Categories     Breakfast

Time 1h15m

Number Of Ingredients 10

3 c grated zucchini, peeled and seeded if needed ( i leave some peeling on for color)
2 tsp kosher salt
1 1/2 c all purpose flour
1 Tbsp baking powder
3 large eggs
1/2 c vegetable oil
1 tsp high quality lemon pepper
2 tsp chopped fresh thyme or 1 teaspoon dry
1 c finely chopped onion
2 c grated sharp cheddar cheese

Steps:

  • 1. Preheat oven 350 degrees. Mist the inside of a 7x11 glass baking dish with cooking spray.
  • 2. Stir together the zucchini and salt in a colander and let drain 15 minutes. Press out the liquid; let drain another 15 minutes. Pick up small handfuls of zucchini and squeeze out as much liquid as possible; transfer to a small bowl.
  • 3. Whisk together flour and baking powder in a large bowl.
  • 4. In a small bowl, whisk the eggs until blended, then whisk in the oil, lemon pepper and thyme. Pour egg mixture into flour mixture and mix well.
  • 5. Use a rubber spatula to fold in the zucchini, onion and cheese. The batter will be very stiff. Scrape it into the prepared baking dish and press evenly into the corners.
  • 6. Bake until the top is golden brown, about 30 minutes. Let cool at least 5 minutes before serving. Refrigerate leftovers.
  • 7. I have reheated the leftovers the next day and it was just as good maybe even better!

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