From the Pantry Butler kitchen
Summer Squash Squares
This side dish is great for a big holiday meal or potluck. Try it with different veggies for a fun twist. USDA MyPlate Kitchen — Adapted from Squash Squares, Farm Fresh Summertime Recipes — Connecticut Food Policy Council (public domain), via myplate.food
Ingredients
- 4 eggs, beaten lightly
- 1/4 cup vegetable oil — or cooking oil of choice
- 3 cups thinly sliced zucchini — or yellow squash
- 1/4 cup chopped onion
- 1 cup biscuit mix
- 1 teaspoon dried parsley — or 2 tablespoons chopped fresh parsley
- 1/3 cup grated cheddar cheese
- 1 cup grated carrots
Method
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Mix all ingredients thoroughly and pour into a greased 13x9-inch baking dish.
- Bake in preheated oven for 25 minutes, or until bubbly and brown.
- Cut into 8 squares and serve while warm.
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