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.
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For guidance, my vegetables were this size.
Of course, wash and peel them.
Shred the zucchinis through the side with larger holes.
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.
Now transfer the drained zucchini to a large bowl. Add the grated carrot and the finely chopped onion.
Add in 3 eggs, 3 tablespoons olive oil, 1 teaspoon salt and a little ground black pepper, mix.
Then stir in the grated cheese (on the side with the bigger holes).
At the end, add the flour and baking powder, mix well (with a whisk or spoon) until the mixture is smooth and not lumpy.
The texture of the batter should be a bit denser, like a thick cream.
Line the sheet (here 26cm) with baking paper and grease the base and the sides with a little softened butter.
Move the zucchini batter in the oven sheet, even out.
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.
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.
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