These zucchini cheese bars are easy to prepare and make great use of fresh zucchini. The combination of tender vegetables and gooey cheese creates a satisfying texture that’s both moist and slightly crisp around the edges.
They’re versatile enough to serve warm or at room temperature, making them ideal for meal prep, lunchboxes, or gatherings. With minimal prep and everyday ingredients, this recipe is both practical and delicious.
It’s also a great way to sneak extra vegetables into your meals without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium zucchini, grated 1 teaspoon salt (for draining zucchini) 1 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese 3 large eggs 1/3 cup olive oil 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 2 tablespoons chopped fresh parsley or chives
Directions
Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10–15 minutes. Squeeze out excess moisture using a clean kitchen towel.
In a large bowl, whisk together the eggs and olive oil.
Stir in the flour, baking powder, black pepper, and garlic powder until combined.
Fold in the drained zucchini, cheddar cheese, Parmesan cheese, and fresh herbs.
Spread the mixture evenly into the prepared baking pan.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow to cool slightly before cutting into bars.
Servings and timing
Servings: 9 to 12 bars Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Add chopped green onions or sautéed onions for extra flavor.
Incorporate crumbled feta instead of Parmesan for a tangier taste.
Mix in cooked and crumbled bacon for a heartier version.
Substitute half of the flour with whole wheat flour for a more rustic texture.
Sprinkle sesame seeds or everything seasoning on top before baking.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 4 days.
Reheat in a 325°F (165°C) oven for 8–10 minutes or microwave briefly until warmed through.
These bars can also be frozen for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.
FAQs
Do I need to peel the zucchini?
No, the skin adds color and texture. Simply wash and grate.
Why is it important to drain the zucchini?
Removing excess moisture prevents the bars from becoming soggy.
Can I make these gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend suitable for baking.
Can I prepare this ahead of time?
Yes, they can be baked a day in advance and stored in the refrigerator.
What cheeses work best?
Cheddar and Parmesan provide great flavor, but mozzarella, Monterey Jack, or feta also work well.
Can I add other vegetables?
Yes, finely chopped spinach or bell peppers can be added, but remove excess moisture first.
How do I know when the bars are done?
The top should be golden and a toothpick inserted in the center should come out clean.
Can I serve these cold?
Yes, they taste great at room temperature or slightly chilled.
Can I double the recipe?
Yes, simply use a larger baking pan and adjust the baking time slightly.
Why are my bars too dense?
Overmixing the batter or not properly draining the zucchini can result in a denser texture.
Conclusion
Savory Zucchini Cheese Bars are a simple, satisfying recipe that transforms fresh zucchini and cheese into a tender, flavorful dish. Perfect for snacks, gatherings, or light meals, these bars are a versatile addition to your recipe collection.
These Savory Zucchini Cheese Bars are soft, cheesy, and packed with fresh grated zucchini for a flavorful and satisfying bite. Baked until golden and tender, zucchini cheese bars make the perfect snack, appetizer, or light meal. This easy zucchini cheese bars recipe is ideal for using up fresh zucchini while delivering a moist texture with crisp, golden edges.
Ingredients
3 medium zucchini, grated
1 teaspoon salt (for draining zucchini)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 large eggs
1/3 cup olive oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons chopped fresh parsley or chives
Instructions
Preheat oven to 375°F (190°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
Place grated zucchini in a colander, sprinkle with salt, and let sit for 10–15 minutes. Squeeze out excess moisture using a clean kitchen towel.
In a large bowl, whisk together eggs and olive oil.
Stir in flour, baking powder, black pepper, and garlic powder until combined.
Fold in drained zucchini, cheddar cheese, Parmesan cheese, and fresh herbs.
Spread mixture evenly into the prepared pan.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow to cool slightly before slicing into bars.
Notes
Properly draining the zucchini prevents soggy bars.
Do not overmix to keep the texture light and tender.
Substitute half the flour with whole wheat flour for added texture.
Feta, mozzarella, or Monterey Jack can replace Parmesan.
Bars taste great warm, at room temperature, or chilled.
