Super Bowl Savory Veggie Muffin Squares

Name: Super Bowl Savory Veggie Muffin Squares
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 squares
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup olive oil; 1 cup milk; 2 large eggs; 1 cup grated zucchini; 1 cup diced bell pepper (any color); 1/2 cup chopped green onions; 1 cup shredded cheese (cheddar or mozzarella); 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley

Highlighted under: Rustic Cooking

I can’t help but get excited about hosting a Super Bowl gathering, and these Savory Veggie Muffin Squares have become my go-to dish. They are easy to make and bursting with flavor, making them perfect for a game day spread. With a medley of colorful vegetables and herbs, each square is moist and satisfying. I love how they can be served warm or at room temperature, allowing guests to munch on them throughout the game. Plus, they’re great for satisfying both vegetarians and meat lovers alike!

Created by

Willow Harries

Last updated on 2026-01-14T03:49:34.821Z

During one Super Bowl party, I experimented with different types of veggies and spices, which brought these muffin squares to life. The combination of zucchini, bell peppers, and cheese melds beautifully, creating a flavor profile that everyone raves about. I remember the first time I served these; they disappeared within minutes, leaving my guests asking for the recipe!

One tip I found helpful is to squeeze out excess moisture from the zucchini before mixing it into the batter. This simple step ensures the muffins are soft but not soggy. It really makes a difference in the texture and taste, elevating the experience every time!

        Why You'll Love These Muffin Squares
        A delightful mix of fresh veggies enhances every bite
Easy to prepare ahead of time, perfect for any gathering
Loaded with flavor yet light and satisfying

      

Enhancing Flavor and Texture

The secret to wonderfully flavorful Savory Veggie Muffin Squares lies in the freshness of the vegetables. Choosing vibrant, ripe zucchini and bell peppers not only boosts the taste but also the visual appeal. Additionally, for a subtle sweetness, consider using yellow or orange bell peppers. Be sure to grate the zucchini finely, as this allows it to incorporate seamlessly into the batter, ensuring moisture without compromising structure.

Herbs are another key flavor component in this recipe. Fresh basil and parsley elevate the taste profile by adding aromatic notes that complement the earthy veggies. If fresh herbs aren't available, you can use dried herbs, but reduce the quantity to about one-third, as dried herbs are more concentrated in flavor. Don’t hesitate to experiment with other herbs like thyme or oregano for a different twist!

Make-Ahead and Serving Suggestions

One of the best features of these muffin squares is their make-ahead convenience. You can prepare the batter a day in advance, storing it in the refrigerator. Just be aware that the zucchini might release extra moisture overnight, so it may be wise to drain it slightly before baking. Once baked, these squares can be stored in an airtight container in the fridge for up to a week or frozen for longer storage. Reheat them in the oven at 350°F (175°C) for about 10 minutes for optimal texture.

Serving ideas are as varied as the ingredients you use! These veggie muffin squares are versatile; pair them with a zesty dipping sauce or a homemade relish for a fabulous kick. You can also cut them into smaller portions to serve as appetizers or snacks during your Super Bowl party. For a heartier plate, consider serving them alongside a fresh salad or a bowl of creamy dip, allowing everyone to customize their bites.

Ingredients

Savory Veggie Muffin Squares Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup olive oil
1 cup milk
2 large eggs
1 cup grated zucchini
1 cup diced bell pepper (any color)
1/2 cup chopped green onions
1 cup shredded cheese (cheddar or mozzarella)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or line it with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt until combined.

Combine Wet Ingredients

In another bowl, mix the olive oil, milk, and eggs until well combined.

Mix Everything Together

Gradually add the wet mixture into the dry ingredients. Stir until just combined, then fold in the zucchini, bell peppers, green onions, cheese, basil, and parsley.

Transfer to Baking Dish

Pour the batter into the prepared baking dish, spreading it evenly.

Bake

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Cut

Allow the muffin squares to cool for a few minutes in the pan before cutting them into squares.

Pro Tips

For added flavor, consider mixing in cooked bacon or sausage pieces if you're catering to a meat-loving crowd. Feel free to experiment with different herbs or vegetables according to your preference.

Troubleshooting Common Issues

If you find that your muffin squares are sinking in the middle, it could be due to overmixing the batter. Mixing too much can create excess gluten, which may lead to a dense texture and collapse. Aim to mix just until combined, leaving some lumps in the batter; this will help maintain the fluffy texture you desire.

Another common pitfall is undercooking. Cooking time can vary based on your oven's true temperature, so it’s crucial to test for doneness. Start checking at the 20-minute mark; a toothpick should come out clean or with a few moist crumbs. Remember, if you bake until the toothpick comes out completely clean, you might end up with dry squares.

Scaling the Recipe

If you're anticipating a larger crowd, it’s simple to scale this recipe up! Doubling the ingredient amounts will work well; just remember to use a larger baking dish. A 12x18-inch half-sheet tray is perfect for a doubled recipe, maximizing your baking surface and ensuring even cooking. Keep an eye on the baking time; it may take an extra 5-10 minutes, so start checking earlier.

Conversely, if you want to make fewer squares, you could halve the recipe and bake in an 8x8-inch dish. This would yield a thinner layer of batter, which could cook more quickly. Keep the original cooking time in mind, but check for doneness after 15 minutes to prevent overbaking.

Questions About Recipes

→ Can these muffin squares be frozen?

Yes, they freeze well! Just wrap them individually in plastic wrap and store in an airtight container.

→ How can I make these gluten-free?

You can substitute all-purpose flour with a gluten-free blend, ensuring the baking powder is also gluten-free.

→ Can I add more vegetables?

Absolutely! You can experiment with other veggies like spinach, carrots, or corn to suit your taste.

→ How long do they last in the fridge?

They can be stored in the fridge for up to 3 days. Just reheat before serving for the best taste!