Savory Zucchini Cheese Bars

Savory Zucchini Cheese Bars

Last week, during a visit, we were served with delicious zucchini bars. In that moment, the children and the husband insisted I should definitely make some for the website, saying they were so good that it would be such a shame not to share them. I was restless until I got the recipe. I did a research for myself, I improvised and we liked the result even more.

Zucchini cheese bars are very similar in taste to this zucchini fritters, but it's the oven-baked version, much lighter but just as good. I don't recommend making it too high. The texture will be much more pleasant, and the baked crust will give an extra taste. So, I used a 26cm diameter baking sheet. If you make it in a smaller or larger sheet, adjust the amount of ingredients proportionally.

Ingredients

Zucchini
600 g
about 2 medium-sized zucchinis
Carrots
1 piece
Onions
1 piece
Egg
3 pieces
Olive oil
3 tbsp
White flour
150 g
Baking powder
1 tsp
Yellow cheese
120 g
you can combine with feta cheese or parmesan
Salt
1 tsp
Ground black pepper
0.25 tsp
Butter
20 g
or oil

Step by step

1

For guidance, my vegetables were this size.

Of course, wash and peel them.

2

Shred the zucchinis through the side with larger holes.

3

Drain the liquid very well. For this, move the grated zucchini in a kitchen towel, tighten the ends and press as hard as possible.

This way, if the zucchini is well drained, the pudding will have a more pleasant and less watery texture.

4

Now transfer the drained zucchini to a large bowl. Add the grated carrot and the finely chopped onion.

5

Add in  3 eggs, 3 tablespoons olive oil, 1 teaspoon salt and a little ground black pepper, mix.

6

Then stir in the grated cheese (on the side with the bigger holes).

7

At the end, add the flour and baking powder, mix well (with a whisk or spoon) until the mixture is smooth and not lumpy.

8

The texture of the batter should be a bit denser, like a thick cream.

9

Line the sheet (here 26cm) with baking paper and grease the base and the sides with a little softened butter.

10

Move the zucchini batter in the oven sheet, even out.

11

Bake in the preheated oven at 200 degrees C for 45-50 minutes, or until evenly browned.

Then leave on the table to cool in the pan for at least 1-2 hours before serving.

12

After this time, carefully remove the sides of the pan (if it's a springform pan), portion and serve.

It's delicious when it's hot, but cold also.

Enjoy!

Quantity: 1 kg (8-10 servings)
Prep time: 120 min
Difficulty: easy
Ready in: 30 min
Publish date:

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