Friday, June 29, 2018

Zucchini and Parmesan Casserole Squares

Take some of those plentiful summer zucchini and turn them into a delicious cheesy side dish!



     This cheesy zucchini casserole is a fun new way to serve the vegetable.  It works as both a starchy and vegetable side dish.  So you can get away with only making one if you would like! Of course the cheese helps win over anyone who may have been on the fence otherwise!


     Zucchini season is here again!  I told you about the phases of zucchini season when I shared the recipe for brown sugar zapple crisp with you.  This year there's even more!



   We are getting zucchini in our CSA boxes in addition to the zucchini from my brother and he is getting and sharing tons!  I am not complaining though, we love zucchini.  It just gives us extra incentive to get a little creative with how we fix it.



    I saw a recipe for a cheesy zucchini bake and it looked interesting.  I did make a few changes though.  First, I used biscuits for the base instead of crescents.

   I like the buttery flakiness they added and without the sweet that the crescents sometimes bring to a dish.  My husband tends to not like the sweet, so I made that change mostly for him.



   I also love zucchini and Parmesan together. So I wanted to bring that flavor forward. Plus it is perfect paired with the basil.



    I fully expected my husband to still not be a huge fan, despite the change away from crescents.  He didn't expect to like it either.  After a few bites, he said I expected this to only be edible but it's actually really good.

   Sometimes you have to take compliments however you can get them!



    If you are looking for more great zucchini recipes, here are some of our favorites;

 


Zucchini and Parmesan Casserole Squares
side dish, vegetables
American
Yield: 9 servings

Zucchini and Parmesan Casserole Squares

Take some of those plentiful summer zucchini and turn them into a delicious cheesy side dish!
prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients:


  • 1 12 ounce tube of biscuits
  • 2 Tablespoons olive oil
  • 1 small onion
  • 4-5 cups sliced zucchini
  • 3 eggs
  • 1 Tablespoon chopped basil
  • 2 tsp dried oregano
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup Parmesan cheese

instructions


  1. Preheat the oven to 400 F and grease an 8" square pan. 
  2. In a large skillet, warm the oil over medium heat. Add the onion and saute until translucent. 
  3. Add the zucchini and cook until tender crisp.  Set aside to cool slightly. 
  4. Place the biscuits in a layer on the bottom of the prepared pan. Press the biscuits together to cover the bottom of the pan and make a small rim just starting up the edges of the pan. 
  5. In a small mixing  bowl,  lightly beat the eggs until frothy. Stir in the basil, oregano, mustard, salt, pepper and 1/2 cup of Parmesan cheese. 
  6. Spread zucchini and onion mixture over the biscuit crust. Pour egg mixture evenly over the top. 
  7. Bake for 25 minutes, then top with remaining Parmesan cheese and bake for 5-10 more minutes.
Created using The Recipes Generator



Shared at The Weekend Potluck and Meal Plan Monday

8 comments:

  1. Another brilliant recipe from you friend and perfect for Summer!! I love zucchini and parm together an this makes the perfect lil casserole side! I literally cannot wait to try this especially with the Dijon in there!! have a great weekend!

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    Replies
    1. Thank you! I love trying new zucchini recipes and we really enjoyed this one!

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  2. This dish looks so good for a week night dinner. I will definitely make this and thanks for the recipe.

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    Replies
    1. I hope you enjoy it! Thanks, Julie!

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  3. This is a creative way to use zucchini - I'm always looking for new ways to use it!

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    Replies
    1. Me too! I enjoy zucchini, but it can get monotonous by the end of the season!

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  4. One can never have too many zucchini recipes. That stuff grows like weeds! Thank you for sharing.

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Thank you so much for taking the time to read and comment. I love reading your ideas!

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