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June 30, 2015

Zucchini and Onion Bars

Zucchini and Onion Bars

These Zucchini and Onion Bars are just amazing !  What I love most, is of course - it is basically a mix, bake and serve recipe and tastes just as great slightly warm as it does cold.

Perfect to take on a picnic or serve one or two bars together with a sunny-side-up Egg for brunch. Add some breakfast sausages and/or bacon and you are on your way to a feast of a brunch out on the patio.

We were feeling a little peckish the other day between meals, and I had half a bag of baby Zucchini leftover from a previous meal, just enough to make these little gems which are packed with flavor.

Zucchini and Onion Bars

I do not cook with Zucchini very often, but I often use them raw in salads. I am of course talking about baby Zucchini, which we also know as Baby Marrows in South Africa.  Whenever I see these big Zucchinis on the internet I am always curious to know whether they taste the same, seeing as I have never seen any big ones in our stores (could very well be because I hardly ever leave the house,,, kind of like living under a rock!} However, I do not think so, I think SA is more into the smaller variant as we mostly use them in either a salad or in a stir-fry.

If you serve these Zucchini and Onion bars warm, no spread is needed, but it does dry out a tiny bit when cold and a bit of butter does make a difference, although I still prefer to enjoy them as is, no butter, no extra cheese or anything. My husband and son on the other hand would slap butter on anything they can lay their hands on.

I also served these bars, instead of dinner rolls, one evening and my family was absolutely delighted to have something different than a dinner roll with their meal.


Zucchini and Onion Bars



16 Servings

INGREDIENTS:

4 Eggs
1/2 cup Parmesan Cheese, finely grated
1/2 cup Onion, chopped
1/2 t Seasoned Salt   { I use KNORR Aromat Original }
1/2 t Dried Oregano
1 t Fresh Garlic, crushed
1 TB Parsley, chopped
1/2 cup Vegetable Oil
1/2 cup Flour
1 cup Bisquick Mix
3 cups Zucchini, grated

DIRECTIONS:

1.) Pre-heat the oven to 200 deg C (400 deg F) - spray a 20 x 20cm oven dish with cooking oil.
2.) Beat the Eggs in a large mixing bowl.
3.) Add all the remaining ingredients and stir until combined - pour batter into the prepared oven dish.
4.) Bake 30 - 35 minutes or until set in the center.

Cool 5 minutes, slice and serve.  Can be served warm or cold.

Zucchini and Onion Bars

7 comments:

  1. Good Morning Linda,
    We will just love your Zucchini and Onion Bars, they look awesome. I am pinning these and will be making them for my weekend crowd. Thanks for sharing this great recipe!
    Miz Helen

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  2. I'll keep this one to use in about a month when the zucchini crop starts rolling in - terrific!

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  3. Oh goodness! These look delicious! I will definitely have to try it out.

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  4. I have zucchini running out my ears from the garden right now! Thanks for a great idea to use it!!

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  5. These sound so flavorful, Linda! It's nice to have new recipes to try - especially quick bread type recipes!

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  6. Very tasty. Squeezed extra moisture out of squash. Second time I added 1 tbsp. flax seed and used whole wheat flour + bisquik. We enjoyed them both times. Thanks for your delicious recipes.

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  7. They don't sell Bisquick mix where I live in Guatemala. So I found a recipe for it online http://www.food.com/recipe/homemade-bisquick-mix-69051. They turned out wonderfully!

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