Herbed Vegetable Squares Recipe

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Flavorful veggies form the foundation for this side dish that I like to serve with beef and chicken. You could use this as an appetizer, too.
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES: 6-8 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons canola oil
  • 1-1/2 cups chopped zucchini
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 1 large onion, chopped
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 4 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • Paprika

Nutritional Facts

1/2 cup: 110 calories, 7g fat (2g saturated fat), 108mg cholesterol, 589mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 6g protein.


  1. In a large skillet, saute spinach in oil for 2 minutes. Stir in the zucchini, beans, onion, water, garlic, basil, salt, pepper and nutmeg. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat.
  2. In a small bowl, add eggs; gradually stir in 1-1/2 cups hot vegetable mixture. Return all to pan and mix well. Transfer to a greased 11-in. x 7-in. baking dish.
  3. Place in a 13-in. x 9-in. baking dish; fill the larger dish with hot water to a depth of 1 in. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese and paprika. Let stand 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Herbed Vegetable Squares in Country Woman Christmas Annual 1999, p24

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