I love zucchini! There, I said it. But let’s be honest, this wonderful vegetable can sometimes feel a bit boring. That’s why I am over the moon to share this recipe of Zucchini Squares with you. This recipe is a delightful deviation from the standard ways of cooking zucchini. It transforms the humble zucchini into a delicious, cheesy and flavorful square that makes a perfect side dish for any meal. The history of zucchini, also known as courgette, traces back to Central and South America. However, the version of zucchini we know today was developed in Italy in the 19th century. This recipe of Zucchini Squares represents a fusion of different cultures, combining the Italian love for zucchini and cheese with a simple and uncomplicated cooking approach. What I love about this recipe is its simplicity and versatility. You can have it for breakfast, lunch, or dinner. It’s vegetarian-friendly, and you can even make it vegan by swapping the Parmesan for a vegan cheese substitute. Also, don’t forget to use fresh zucchini for the best results. I hope you love these Zucchini Squares as much as I do!
Ingredients
- 2 c. zucchini, shredded
- 1/2 c. onion, chopped
- 1 clove garlic
- 1/2 c. grated Parmesan
- 1/2 c. oil
- 2 Tbsp. dried parsley
- 1/2 tsp. salt
- 1/2 tsp. seasoned salt
- 1/2 tsp. oregano
- 2 eggs, slightly beaten
Baking Instructions
- Mix all together and bake at 350° in a greased 9 x 13-inch pan for about 1/2 hour.
- Top will turn light brown.
Calorie: 200
Total cooking time: 45 minutes
Difficulty level: Easy
My Zucchini Square Tango
Hey there, food enthusiasts! I trust we’ve all had our fair share of kitchen mishaps and triumphs. Today, I’m going to share a tale – one that involves an innocent zucchini, a grater, and a dance routine. Yes, you heard me right. Let’s dive into the twist and turns of my journey with the Zucchini Squares!
The Ingredients Parade
First, let’s meet our culinary crew: 2 c. zucchini, shredded (and yes, it’s as fun as it sounds), 1/2 c. onion, chopped (hello, teary eyes), 1 clove garlic (because what’s a recipe without some garlic drama), 1/2 c. grated Parmesan (the diva of the dish), 1/2 c. oil (the smooth operator), 2 Tbsp. dried parsley (green confetti, anyone?), 1/2 tsp. each of salt and seasoned salt (the twin seasonings), 1/2 tsp. oregano (the Italian cousin), and 2 eggs, slightly beaten (the glue that holds us all together).
The Zucchini Shredding Tango
The zucchini shredding was a tango of its own. The zucchini, a long, lean, green vegetable, was my partner. We danced round and round, the grater and I, shredding the zucchini into thin, beautiful pieces. It was a dance of joy, a dance of life and, most importantly, a dance of not grating my fingers into the mix. Remember, folks, the recipe calls for zucchini, not a DNA sample!
Onion Chop-a-thon and Garlic Drama
Next was the onion chop-a-thon. The aim was to chop the onion without shedding a single tear. I lost. But as a great philosopher once said, “If you’re not crying, you’re not cutting onions right!”
And then came the garlic. Oh, the garlic. The one clove that thinks it’s a whole bulb. Peeling it was like opening a gift that’s been taped, glued, and stitched shut. But oh, the aroma it released! It’s the small victories, my friends.
The Symphony of Seasonings
Now, let’s talk about the symphony of seasonings that followed. The parsley, salt, seasoned salt, and oregano made such a beautiful chorus. It was like each of them had a part in the harmony, none overshadowing the other. It felt like I was conducting an orchestra, not just seasoning a dish.
Parmesan, Oil & Eggs – The Trio
Parmesan, oil, and eggs joined the party next. The Parmesan strutted in like the diva it is, the oil slipped in slickly, and the eggs… Well, they got beaten. Not in a violent way, just a whisk of fact.
The Great Bake-Off
Everything mixed, and into the greased pan it went. The oven, preheated to 350°, welcomed the mixture warmly (pun intended). As it baked, the anticipation grew. The air gradually filled with a heavenly aroma that was so entrancing I almost forgot to set a timer. Almost.
After about a half-hour, the top turned light brown, signaling the end of my kitchen tango. And let me tell you, the result was a dance for the tastebuds, a melody of flavors, and a testament to my resilience in the face of the ever-daunting grater.
And that, my friends, is the tale of my Zucchini Square Tango. The moral of the story? Never underestimate the power of a good dance, especially in the kitchen. Until next time, keep the oven hot and the flavors dancing!
