Best 6 Lime And Zucchini Squares Recipes

ZUCCHINI AND GRUYERE FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
• Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

LIME AND ZUCCHINI SQUARES

Steps:

• 1. In medium bowl, combine eggs, sugar, oil, lime juice and rind; beat by hand until well blended. Add zucchini; mix well. Sift together flour, baking soda, baking powder, salt and nutmeg; stir into zucchini mixture. Fold in walnuts. Pour batter into a greased 13x9-inch baking pan. Bake in a 350^ oven for 45-50 minutes or until cake springs back when pressed lightly with tip of finger. Cool in pan. Cut into squares to serve. This is great frosted the a lime , cream cheese and powdered sugar frosting.

ZUCCHINI DESSERT SQUARES

Steps:

• In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes. , Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). , Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° until golden, 40-45 minutes.

BLUEBERRY ZUCCHINI SQUARES

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

EASY CHEESY ZUCCHINI SQUARES

Steps:

• 1. Preheat oven 350 degrees. Mist the inside of a 7x11 glass baking dish with cooking spray.
• 2. Stir together the zucchini and salt in a colander and let drain 15 minutes. Press out the liquid; let drain another 15 minutes. Pick up small handfuls of zucchini and squeeze out as much liquid as possible; transfer to a small bowl.
• 3. Whisk together flour and baking powder in a large bowl.
• 4. In a small bowl, whisk the eggs until blended, then whisk in the oil, lemon pepper and thyme. Pour egg mixture into flour mixture and mix well.
• 5. Use a rubber spatula to fold in the zucchini, onion and cheese. The batter will be very stiff. Scrape it into the prepared baking dish and press evenly into the corners.
• 6. Bake until the top is golden brown, about 30 minutes. Let cool at least 5 minutes before serving. Refrigerate leftovers.
• 7. I have reheated the leftovers the next day and it was just as good maybe even better!

LEMON ZUCCHINI BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
• In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
• Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
• Sprinkle top with sifted confectioners' sugar and cut into bars.