Zucchini Squares with Cheddar Cheese and Bacon

Zucchini Squares with Cheddar Cheese and Bacon
Zucchini Squares. Diana Rattray
  • 45 mins
  • Prep: 20 mins,
  • Cook: 25 mins
  • Yield: 12 Servings
Ratings (5)

Zucchini squares are an easy and popular brunch or lunch dish. These savory and easy quiche style squares are made with eggs, bacon, zucchini, seasonings, and other ingredients. The recipe is a snap to prepare and bake, and they make a wonderful brunch or party appetizer.

Feel free to leave the bacon out of use browned and well drained sausage or beef in the egg mixture. One reader said she used shredded zucchini instead of slices (see the reader comments).

Serve with tomato salsa or warm marinara sauce on the side for a fabulous snack or lunch.

What You'll Need

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped onion
  • 3/4 teaspoon Creole seasoning blend
  • 1/4 teaspoon dried leaf thyme
  • 6 slices bacon, cooked, not crisp, diced
  • 1/2 cup shredded Cheddar or Cheddar Jack cheese
  • 4 large eggs
  • 2/3 cup Canola oil
  • 3 cups very thinly sliced zucchini

How to Make It

  1. Heat oven to 350 F. Grease and flour a 13- x 9-inch baking pan.
  2. In a mixing bowl, combine the flour, baking powder, salt, Creole seasoning, thyme, and chopped onion.
  3. In a small bowl, whisk the eggs with the oil. Add egg mixture to the dry mixture and stir until blended. Fold in the bacon, cheese, and zucchini.
  4. Spread in the prepared baking pan; bake for about 25 minutes, until set and lightly browned around the edges.
  1. Cool slightly and cut into squares.

Reader Comments and Suggestions

  • "I used yellow Summer Squash in this recipe...I was simply looking for a great squash recipe, and the eggs and cheddar cheese looked good to me, so I made this recipe...all I can say is, "I love this recipe!" It is delicious. I will be making this again and again!" B.D.
  • "I love this recipe. I used a habanero olive oil instead of canola oil and thyme because I love the spicy! It was an excellent way to use some of the abundant zucchini I am getting with my coop farm group." M.K.
  • "I stumbled across this recipe when searching for new ways to serve zucchini. While it's not our favorite zucchini recipe, I thought it was tasty, and my sons kept asking for more servings. (We devoured it in one sitting.) I did make a few changes. I used freshly milled whole grain flour and olive oil instead of canola oil. Because I had no bacon on hand, I substituted ground beef, but I think sausage would taste great, too, or leave out the meat altogether.  I put a little less cheese in the mixture, but then sprinkled some on top as it came out of the oven. Also, I used 3 cups of shredded zucchini rather than sliced since I had already shredded some for zucchini bread; plus, one of my five children would have pulled out all the zucchini slices, because she thinks she doesn't like zucchini (although she eats recipes w/shredded zucchini)." R.Keller

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