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Johnson Estate Winery

Zucchini Squares

Zucchini Squares
Recipe Date:
July 11, 2017
Cook Time:
Imperial (US)
  • 3-4 cups of grated zucchini
  • 3/4 cup grated parmesan cheese
  • 1 cup shredded sharp Cheddar cheese (or 1/2 cup mozzarella)
  • 1 large onion, finely chopped and lightly sautéed
  • 1/4 cup sun-dried tomatoes (optional)
  • 4 cloves of chopped garlic
  • 3 tbsps dried parsley or chives (optional)
  • 1/2 tsp salt
  • 1 heaping teaspoon of dried oregano
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flax seed
  • 2 tsps baking powder
  • 4 eggs, beaten
  • 1/2 cup olive oil (try Pino's Press, available at the winery) (can substitute with milk/soy milk)
  • 1/2 cup cherry/grape tomatoes cut in half (optional)

Preheat oven to 400 degrees.
In a mixing bowl, combine all of the vegetables and dry ingredients. Whisk eggs and oil/milk together and then add to the vegetables, roughly mixing to distribute liquid. Dough will be thick. Spread the mixture into a greased 9 x 13 inch baking pan (and/or use parchment paper on the bottom) and then add small halved tomatoes.

Bake 25 to 30 minutes, until golden brown. Allow the mixture to cool. Cut into small squares and serve warm or cold.

Servings: Makes 20 squares 

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