Zucchini Mozzarella Squares

As the new Beyoncé album came out on Friday the 13th, I assumed that any potential “bad luck” associated with the day would have dissipated at Queen Bey’s command. Alas, it seems that her diva powers don’t extend to the mundane.
We co-hosted a great shower/party for one of the most fun couples that we know this weekend. The party was scheduled for Saturday, so we did the grocery shopping on Thursday, allowing me to cook on Friday and (theoretically) to show up at the party on Saturday looking glamorous. Glamorous, it should be noted, means not smelling of food, which is sadly the plight of the busy, home-cooking hostess.
The grocery shopping went off without a hitch on Thursday because I wasn’t even there. I worked late and my kind husband graciously took my weird, hand-scrawled list to the store and picked up everything I needed so I could toil away a bit longer.
Friday I set my alarm extra early (just kidding; I was already awake at five, no alarm needed) and made sixty cake batter truffles. I made ones with red and green sprinkles, ones with Oreo cookies, and ones with brown sugar and chocolate chips. After mixing together the filling and forming them into individual truffles, you have to refrigerate them until you’re ready to dip them in chocolate. My plan was to cover them in chocolate after work. I put the truffles in an air-tight container and put them outside, since it’s still below 40 here and I thought it would be clever of me to save space in the fridge.
When I came home after work, I opened the door to the backyard and saw that the containers were gone. We had to get flashlights out to explore the snow. We tracked down all of the containers, but the truffles (and even one sheet of aluminum foil) were gone. Sammy and Ketch had eaten sixty cake batter truffles between them.
Husband quoted Anchorman to me (“I’m not even mad – I’m impressed.”). I was not impressed and was very, very mad. Sammy was sick to her stomach (Ketch didn’t react, which I’m assuming means he “reacted” before we even got home).
With that dismal kitchen failure in mind, I somewhat-angrily made these delicious zucchini mozzarella squares late Friday night.
These are one of my go-to appetizer recipes. I love serving them with a marinara dipping sauce when they’re just a bit warm. The texture is a bit quiche-like; it’s perfectly acceptable to serve these chilled, warm, or hot. I like to give these a bit of a kick with cayenne pepper and hot sauce, but you certainly can omit those ingredients or substitute Cajun seasoning to turn down the volume.
For my last Friday the 13th failure, I’m obligated to report that after spending six hours on Saturday cooking the rest of the food, loading everything into the car (including the dogs), and getting halfway to the party site, I realized that we forgot to pack the zucchini mozzarella squares. So, neither of the dishes that I cooked on Friday made it to the party. Curse you, Friday the 13th, curse you.
If anyone would like to come over for zucchini-mozzarella squares, please do. And invite thirty of your closest friends.
Zucchini Mozzarella Squares
Makes 12 appetizers

You will need:

  • 3 cups grated zucchini (about 3 zucchini)
  • 3/4 cup chopped onion
  • 1 cup biscuit mix
  • 1/2 tsp. each salt, pepper, cayenne pepper, and crushed red pepper flakes
  • 1 tsp. dried oregano
  • 1 tbsp. minced fresh garlic
  • 2 tbsp. fresh parsley, finely chopped
  • 2/3 cup grated mozzarella cheese
  • 4 eggs, beaten
  • 1/4 cup vegetable oil
  • 1 tsp. hot sauce (optional)


  • Preheat oven to 350. Grease a 13″ x 9″ baking dish.
  • Combine all ingredients in a large bowl, mixing well.
  • Pour mixture into the baking dish and bake for 30 minutes, or until slightly brown.
  • Serve warm as an appetizer.
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