Cheesy Zucchini Bars

Prep Time 10

Cook Time 35

Servings squares

4 eggs
½ cup whole milk plain Greek yogurt
2 cups grated zucchini (1 large or 2 small zucchini, about 8 oz)
1 ½ cups rolled oats
1 cup almond flour
2 tsp garlic powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1 ½ grated sharp cheddar, divided
Note: turn these into muffins for a more portable snack. They should only take 20-25 minutes to bake, but check on them!

Preheat the oven to 350F. Grease an 8x8 or 9x9-inch baking dish with olive oil.
In a large bowl, whisk together the eggs and yogurt until smooth. Stir in the zucchini. Add the oats, almond flour, garlic, baking soda, and salt and stir to combine thoroughly. Stir in 1 cup of cheese. Transfer to the prepared baking dish, spread into an even layer, and top with the remaining ½ cup cheese.
Bake for 30-35 minutes, or until it is golden on top and around the edges and the center is cooked through. Let cool for 15 minutes before slicing.

Substitutions:

To make dairy-free, use a dairy-free yogurt alternative and cheese alternative. Though I have not tested this, I think you could also skip the yogurt and add in 3 tbsp of olive oil and 1 tablespoon of apple cider vinegar. You could also try skipping the cheese and just adding in an extra ¼ teaspoon of salt.
To make vegan, see above + substitute with a vegan egg replacement alternative.
To make nut-free, use pumpkin seed or sunflower seed meal (just add some to your blender and blend until it forms a sandy flour/meal.

Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Warm up leftovers in the microwave for about 10 seconds or until warmed through.
Top with a fried egg.
Serve alongside this week’s gazpacho for some protein.