Zucchini Parmesan Squares
- 2.5-3lbs. zucchini, chopped in small, thin pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 4T. olive oil
- 1t. salt
- 1T. italian seasonings
- 2 eggs, whisked
- 1/2c. parmesan
- 1/2c. whole wheat flour
- parmesan and salt to garnish
In a large skillet, combine the zucchini, onion, and garlic in olive oil. Add the salt and seasonings. Saute over medium heat until zucchini is tender and onion is translucent, about 10 minutes.
Drain the mixture in a large sieve. Return to skillet. Add the whisked eggs, parmesan, and flour and stir to combine. Spread mixture in a greased 9×13 casserole dish. Top with parmesan cheese and a little salt.
Bake at 350 for 45 minutes, until top is brown.
I wasn’t sure what to expect from this dish, and I was really a little nervous. Dave went to the store for me and found pretty lame-looking zucchini, so he brought home yellow squash instead. And when I cut it up 2.5lbs of squash seemed like a lot:
I imagined something really squash-y tasting… but was pleasantly surprised! These squares were crispy on the outside, soft inside, and tasted fabulous! I really liked them… and am definitely looking forward to the leftovers. We shared these with friends and one has already asked for the recipe, so that’s a good sign, right?
What’s the last food dish that pleasantly (or unpleasantly) surprised you?