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.

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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

Zucchini And Onion Bars

Linda Nortje

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)

5 from 5 votes

Print Recipe Pin Recipe

Course Snacks

Cuisine American

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cook ModePrevent your screen from going dark

Servings 16 Servings

Calories 149 kcal

Ingredients

  

1x2x3x

• 4 Eggs extra-large
• ½ cup Parmesan Cheese finely grated
• ½ cup Onion finely grated
• ½ t Seasoned Salt I use KNORR Aromat Original
• ½ t Dried Oregano
• 1 t Fresh Garlic crushed
• 1 TB Parsley chopped
• ½ cup Vegetable Oil
• ½ cup Flour
• 1 cup Bisquick Mix
• 3 cups Zucchini grated

Instructions

 

• 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

Notes

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

Nutrition Facts

Zucchini And Onion Bars

Serving Size

 

1 bar

Amount per Serving

Calories

149

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

8

g

Cholesterol

 

55

mg

18

%

Sodium

 

222

mg

10

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

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

Linked up at: WEEKEND POTLUCK – The Country Cook