By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
202 cal · 40 min
Summer Squash Squares
Recipe GLPRc32897eaed710a
A vegetable-packed casserole featuring tender zucchini, carrots, and onions bound together with eggs and biscuit mix, baked until golden and bubbly. This savory side dish is perfect alongside grilled meats or as a light main course.
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Ingredients
4 eggs, lightly beaten
1/4 cup vegetable oil
3 cups thinly sliced zucchini
1/4 cup chopped onion
1 cup biscuit mix
1 teaspoon dried parsley
1/3 cup grated cheddar cheese
1 cup grated carrots
Directions
Wash your hands thoroughly with soap and water. Preheat the oven to 350°F and lightly grease a 13x9-inch baking dish with oil or cooking spray.
In a large mixing bowl, combine the beaten eggs, vegetable oil, sliced zucchini, chopped onion, biscuit mix, dried parsley, grated cheddar cheese, and grated carrots. Stir until all ingredients are evenly distributed and well combined.
Pour the mixture into the prepared baking dish, spreading it evenly across the bottom.
Bake in the preheated 350°F oven for 25 minutes, or until the top is golden brown and the casserole is bubbly around the edges—a wooden toothpick inserted in the center should come out clean.
Remove the baking dish from the oven and allow to cool for 2-3 minutes. Cut into 8 equal squares and serve warm.
Comments
Every ingredient is stocked year-round at any Charlotte grocer, and the cost per serving runs around $1.20—mainly zucchini and cheddar. The stated 40 minutes is honest for a one-pan bake, though shredding the vegetables adds 8–10 minutes of prep that a busy weeknight cook should know about upfront. It reheats decently, feeds 8 without fussiness, and while zucchini peaks in July through September here in North Carolina, the recipe works fine with the imports available in winter, making it reliably useful rather than seasonal.
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