Transform basic ingredients—including a pile of zucchini—into this protein-packed recipe to share with the kids.
Ingredients: – Zucchini – Eggs – All-purpose flour – Shredded cheddar cheese – Salt – Onion powder – Baking powder
Cut the stems off of the zucchini. Grate with a box grater. Place onto a clean kitchen towel and squeeze as much liquid out as you can. Measure out 1 cup tightly packed grated zucchini.
Add the zucchini to a medium bowl with the remaining ingredients. Stir well to make a uniform batter.
Preheat the oven to 350 degree F. Coat an 8×8-inch pan with nonstick cooking spray and line with parchment paper.
Pour into the prepared baking pan and bake for 25-30 minutes, or until the edges are lightly golden brown and the top is firm and set.
Remove from the oven, cool, then remove from the pan to slice into sticks or squares using a serrated knife.
Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired, as an easy breakfast or lunch!
Once cooled, store in an airtight container lined with a paper towel (to absorb any excess moisture) in the fridge for up to 5 days.