Gluten Free Zucchini Parmesan Squares

5 from 8 votes

Make good use of that abundant summer squash in this easy recipe for savory gluten free zucchini parmesan squares.

Prep Time15

Cook Time30

Course: Side Dish

Cuisine: American

Keyword: gluten free zucchini parmesan squares

Servings: servings

1 ⅛ cups (158 g) all purpose gluten free flour blend (please click thru for full info on appropriate blends)
½ teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
1 teaspoon baking powder
⅛ teaspoon baking soda
1 ¼ teaspoons kosher salt
1 tablespoon dried parsley
½ teaspoon dried oregano
1 ½ teaspoons garlic powder
¾ cup (75 g) finely grated Parmigiano Reggiano cheese plus more (shredded or grated) for sprinkling
3 ⅓ cups (375 g) grated raw zucchini
5 (250 g (weighed out of shell)) eggs at room temperature
⅝ cup (140 g) extra virgin olive oil
2 tablespoons (30 g) sour cream at room temperature
1 small yellow onion peeled and grated
Fresh flat leaf parsley chopped (optional, for serving)

Preheat your oven to 350°F. Grease the bottom and sides of a 13-inch x 9-inch x 2-inch baking pan. Set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, parsley, oregano, garlic powder, and 3/4 cup cheese, and whisk to combine.
Add the grated zucchini, and mix to combine and evenly distribute the zucchini throughout the dry ingredients.
In a separate small bowl or 1 quart or larger measuring cup, place the eggs, oil, sour cream, and grated onion, and whisk to combine well.
Create a well in the center of the dry ingredients in the large bowl, pour in the egg and oil mixture, and mix to combine. The mixture will be thick but soft.
Transfer it to the prepared pan and spread into an even layer. Sprinkle the top evenly with the remaining grated or shredded cheese.
Place the pan in the center of the preheated oven and bake until puffed and lightly golden brown (about 30 minutes).
Allow the casserole to cool for at least 10 minutes in the baking pan before cutting it into 2-inch squares.
Sprinkle with the optional chopped fresh parsley, and serve warm or at room temperature.
Store any leftovers in a sealed container in the refrigerator.