In the Kitchen
Executive Chef
- Joined
- Aug 25, 2004
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Zucchini Cheese Squares
Yield: 6 to 8 servings.
Butter, to prepare pan
3 cups grated zucchini (4 small or 3 medium zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated Cheddar cheese
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper or lemon-pepper seasoning
1/2 cup canola oil
3 large eggs
Preheat the oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish with butter; line the bottom with parchment paper, if desired.
Combine zucchini and salt in a colander set over a bowl or in a sink; toss to mix. Set aside to drain for 30 minutes. Squeeze out excess water. (For a faster method, place grated zucchini in a small salad spinner and let stand for 5 minutes, then pump to extract excess moisture.)
In a medium bowl, combine flour and baking powder. Add zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini.
In a small bowl, whisk together oil and eggs. Pour into zucchini mixture; mix well, which will further break up any remaining clumps of zucchini. Transfer mixture to the baking dish. Bake for 35 minutes or until golden. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.
PER SERVING: 367 calories; 25g fat (61 percent calories from fat); 8g saturated fat; 109mg cholesterol; 13g protein; 23g carbohydrate; 2g fiber; 821mg sodium.
Adapted from "The Garden Fresh Vegetable Book," by Andrea Chesman (Storey,Zucchini Cheese Squares
Yield: 6 to 8 servings.
Butter, to prepare pan
3 cups grated zucchini (4 small or 3 medium zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated Cheddar cheese
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper or lemon-pepper seasoning
1/2 cup canola oil
3 large eggs
Preheat the oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish with butter; line the bottom with parchment paper, if desired.
Combine zucchini and salt in a colander set over a bowl or in a sink; toss to mix. Set aside to drain for 30 minutes. Squeeze out excess water. (For a faster method, place grated zucchini in a small salad spinner and let stand for 5 minutes, then pump to extract excess moisture.)
In a medium bowl, combine flour and baking powder. Add zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini.
In a small bowl, whisk together oil and eggs. Pour into zucchini mixture; mix well, which will further break up any remaining clumps of zucchini. Transfer mixture to the baking dish. Bake for 35 minutes or until golden. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.
PER SERVING: 367 calories; 25g fat (61 percent calories from fat); 8g saturated fat; 109mg cholesterol; 13g protein; 23g carbohydrate; 2g fiber; 821mg sodium.
Adapted from "The Garden Fresh Vegetable Book," by Andrea Chesman (Storey,
Yield: 6 to 8 servings.
Butter, to prepare pan
3 cups grated zucchini (4 small or 3 medium zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated Cheddar cheese
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper or lemon-pepper seasoning
1/2 cup canola oil
3 large eggs
Preheat the oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish with butter; line the bottom with parchment paper, if desired.
Combine zucchini and salt in a colander set over a bowl or in a sink; toss to mix. Set aside to drain for 30 minutes. Squeeze out excess water. (For a faster method, place grated zucchini in a small salad spinner and let stand for 5 minutes, then pump to extract excess moisture.)
In a medium bowl, combine flour and baking powder. Add zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini.
In a small bowl, whisk together oil and eggs. Pour into zucchini mixture; mix well, which will further break up any remaining clumps of zucchini. Transfer mixture to the baking dish. Bake for 35 minutes or until golden. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.
PER SERVING: 367 calories; 25g fat (61 percent calories from fat); 8g saturated fat; 109mg cholesterol; 13g protein; 23g carbohydrate; 2g fiber; 821mg sodium.
Adapted from "The Garden Fresh Vegetable Book," by Andrea Chesman (Storey,Zucchini Cheese Squares
Yield: 6 to 8 servings.
Butter, to prepare pan
3 cups grated zucchini (4 small or 3 medium zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated Cheddar cheese
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper or lemon-pepper seasoning
1/2 cup canola oil
3 large eggs
Preheat the oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish with butter; line the bottom with parchment paper, if desired.
Combine zucchini and salt in a colander set over a bowl or in a sink; toss to mix. Set aside to drain for 30 minutes. Squeeze out excess water. (For a faster method, place grated zucchini in a small salad spinner and let stand for 5 minutes, then pump to extract excess moisture.)
In a medium bowl, combine flour and baking powder. Add zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini.
In a small bowl, whisk together oil and eggs. Pour into zucchini mixture; mix well, which will further break up any remaining clumps of zucchini. Transfer mixture to the baking dish. Bake for 35 minutes or until golden. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.
PER SERVING: 367 calories; 25g fat (61 percent calories from fat); 8g saturated fat; 109mg cholesterol; 13g protein; 23g carbohydrate; 2g fiber; 821mg sodium.
Adapted from "The Garden Fresh Vegetable Book," by Andrea Chesman (Storey,