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These zucchini feta bars are so easy to make, ideal for breakfast, snack or side dish!
These zucchini feta bars are a fantastic way to enjoy a savory snack or light meal that’s both delicious and incredibly easy to make. They transform humble vegetables and simple ingredients into a surprisingly satisfying dish.
What truly elevates these bars is the addition of salty, tangy feta cheese. The feta melts into the vegetable mixture as it bakes, infusing every bite with a creamy, briny flavor that perfectly complements the mild zucchini and potato.
The result is a golden-brown, flavorful bar that’s perfect for meal prep or a quick snack. It’s a wonderful savory alternative to a sweet baked good and a great way to use up fresh zucchini.
The base of the bars relies on a smart combination of grated zucchini and grated potatoes, which create a wonderfully moist and tender texture that holds up beautifully.
If you like this recipe, you will also love my Easy Sun Dried Tomato + Zucchini Bread or my Healthy Savory Zucchini Feta Bread.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Easy Zucchini Feta Bars (Gluten Free)
Ingredients
- 1 medium gold potato, coarsely grated
- 5 cups (0.62 kg) zucchini, coarsley grated
- 1 small onion, grated
- 1 tbs dill, chopped
- 1 clove garlic, minced
- 2 eggs
- 1/3 cup (78.86 ml) olive oil
- 3/4 cup (84 g) almond flour
- 3/4 cup (81 g) breadcrumbs
- 1 tsp salt
- black pepper, to taste
- 1/3 cup (78.86 ml) water
- 5 oz (141.75 g) feta cheese, crumbled
- everything bagel seasoning
Instructions
- Preheat oven to 400℉. Line an 7×11 inch pan with parchment paper.
- DO NOT squeeze out any liquids from the veggies.
- In a large bowl, add in the potato, zucchini, onion, dill, garlic paste, eggs, olive oil, almond flour, breadcrumb, salt, pepper, water and mix until incorporated. Next, fold in the crumbled feta. Transfer the mixture to the pan and spread out evenly. Top with everything bagel seasoning. Bake for 45-50 minutes or until golden brown on top. Transfer to a wire rack and allow to cool to slice.
Notes
- Store leftovers in an airtight container in the fridge.
- If you don’t have almond flour, you can use all purpose flour or oat flour.
- Do not squeeze out any liquids from the veggies.
I made these and loved them, but I would like to make them lighter, would these work if I substituted applesauce for the oil? Or is there a better substitute for the oil?
The taste was SO yummy, but it definitely was not firm like the photos. Thoughts?
HI Jessica, I’m not sure what happened. My best guess is to add a little more breadcrumbs to firm it up
Could I sub sweet potato for gold?? Thank you for your outstanding content!
Thank YOU! You could try it but because of the texture difference – it might not work. I cannot say for sure since I havent tried it with swweet potato
Made this and it was really good. Soft and filling. My husband really love it. Will surely make this again. Thank you for sharing this.🥰☺️
What can i sub in for the breadcrumbs?
I was just thinking about that and wondering if oatmeal would work …
HI Cassandra, I’m thinking quick oats or grated parmesan should work
Love your recipes, so different and tasty
Thank you Mandie!
Hi Stella. do you think i can get by with 8.5 x 8.5 bake tray instead?
Hi Paul, it should work! or you can go 9×13 inch