Easy, mix-n-bake recipe for Zucchini and Onion Bars. Perfect for picnics, brunch, side dish or just a delicious quick savory snack (serve warm or cold)
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.
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.
Serve with or without butter ?
When 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.
You can also serve these bars, instead of dinner rolls ! One evening I did and my family was absolutely delighted to have something different than the usual dinner roll with their meal.
More Snack recipes you might like:
- Pizza Pop-Itz
- Zucchini And Pesto Savory Cheesecake
- Chili Bites
- Zucchini with Bacon and Onion
- Chili Beef Samoosas
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Zucchini And Onion Bars
- 4 Eggs, extra-large
- 1/2 cup Parmesan Cheese, finely grated
- 1/2 cup Onion, finely grated
- 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
- Pre-heat the oven to 200 deg C (400 deg F) – spray a 20 x 20cm (8 x 8 inch) oven dish with cooking oil
- Beat the Eggs in a large mixing bowl
- Add all the remaining ingredients and stir until combined – pour batter into the prepared oven dish
- Bake 30 – 35 minutes or until set in the center
Cool 5 minutes, slice and serve. Can be served warm or cold
Serving Size1 bar
Amount Per Serving Calories 149Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 55mgSodium 222mgCarbohydrates 10gFiber 1gSugar 2gProtein 4g
Nutrition value is not always accurate
Cool 5 minutes, slice and serve. Can be served warm or cold.
Linked up at: WEEKEND POTLUCK – The Country Cook