Let’s have a round of applause in gratitude for my mother-in-law, Marie—we have to give her credit for this one. She makes these zucchini and parmesan squares for me every year because they are just sooo dang good! In my opinion, zucchini is a seriously underrated vegetable. It’s so versatile, affordable, and readily available everywhere. And it really shines in this easy appetizer recipe.

Pre-made biscuit mix makes everything easier.

These zucchini parmesan squares are super simple to make: The whole recipe comes together in a snap because we are using a pre-made biscuit mix—I personally like Bisquick. The secret to making Marie’s Holiday Zucchini Parmesan Squares is to fold in the thinly sliced zucchini right at the end… and don’t overmix! The result is a quiche-like, bite size appetizer with half the fuss. 

How to Make Gluten-Free Zucchini and Parmesan Squares

My daughter Rebecca eats gluten-free, so we like to have lots of gluten-free options available in my house. This one is particularly easy because Bisquick makes an awesome GF biscuit mix—you seriously can’t even tell the difference! The herbs and cheese in both versions make a savory and flavorful bite that will definitely have you reaching for more. This is a great gluten-free appetizer option for Christmas and in general.

Want to try some more of Marie’s delicious recipes?

Because there’s certainly more where that came from! Marie is a wonderful chef and she’s been generous enough to share a few recipes with us. If you liked this one, make sure to give these treats a try, too.



Mary’s Favorite Guacamole




Marie’s Homemade Minestrone Meatball Soup Recipe

Yield: 24 Squares
Marie's Holiday Zucchini Parmesan Squares Recipe

Marie's Holiday Zucchini Parmesan Squares Recipe

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Marie’s Holiday Zucchini Parmesan Squares are super simple to make: The whole recipe comes together in a snap with biscuit mix—I personally like Bisquick, regular and gluten-free!


  • 1 tablespoon unsalted butter, room temperature, to grease the pan
  • 1 cup regular or gluten-free biscuit mix (I like Bisquick for both options)
  • 2 tablespoons chopped Italian parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ⅛ teaspoon garlic powder
  • 4 large eggs
  • ¼ cup vegetable oil
  • ½ cup grated Parmesan cheese
  • 3 cups very thinly sliced, unpeeled, zucchini
  • ½ cup finely chopped onion


  1. Using the 1 tablespoon of butter, grease a 2-inch deep 9 x13 pan. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the biscuit mix, parsley, oregano, basil, pepper, salt, and garlic powder.
  3. In a separate large bowl, whisk the eggs until lightly beaten. Add the vegetable oil and whisk to combine.
  4. Add the Parmesan cheese and the dry ingredients into the egg and oil mixture. Stir to combine. Using a silicone spatula, fold in the sliced zucchini and chopped onion. Avoid over-mixing at this point—the ingredients should just come together so there are no dry ingredients still visible.
  5. Using the spatula, transfer the mixture into the prepared pan.
  6. Bake in the preheated oven for 30 minutes or until lightly browned.
  7. Remove the pan from the oven and let cool on a cooling rack for about 15 minutes, then cut into pieces and serve.
Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it #ZucchiniParmesanSquares
January 10, 2024 — Mary DiSomma