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!).
INGREDIENTS
- 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
