Weight Watchers Recipes

Zucchini and Onion Bars

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!).


  • 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


  • 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

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