Zucchini Squares
Recipe Date:
July 11, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Tastes like pizza or like quiche, depending on the choices of liquid and cheese. Pair with Johnson Estate Freelings Creek Pinot Noir or Chautauqua Rouge. For quiche-like preparations, pair with Johnson Estate Seyval Blanc.
Ingredients
- 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 (can substitute milk/almond or soy milk if you like)
- 1/2 cup cherry/grape tomatoes cut in half (optional)
Directions
Preheat oven to 400ºF.
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 20 squares and serve warm or cold.
