Saturday Sides: Savory Vegetable Blondies

[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here Saturdays to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]

Got Zucchini?

As the season winds down and the vegetable stands in our area switch to squash, pumpkins, onions and apples - I’m left with fewer local fresh veggie options. But, just about everyone still has a few of those monster zukes left . . . a lot of the farmers are giving them away now. Hey, I never pass up free vegetables. Never. Not even a zucchini.

I’m pretty bummed because my neighbor didn’t grow any tomatoes this year. Last year she grew so many that after she couldn’t stand canning one more day she gave me the leftovers. Her leftovers were enough to keep me and mine in tomato sauce for a full year. I stopped by the other day to tell her how much we appreciated the tomatoes last year (hint, hint, hint) and she told me she skipped growing tomatoes this year since they still hadn’t finished all of last year’s harvest. As I jumped back into my truck she called after me . . . “Hey you want some of this zucchini?”

But, what do you do with all this zucchini after you’ve sauteed, grilled, shredded, baked, deep fried, mixed in chocolate and made enough bread for a small army?

You make Vegetable Blondies.

What, you might ask is a Vegetable Blondie? Well, a “blondie” is simply a moist and chewy non-chocolate bar cookie. A vegetable blondie is a moist, chewy, non-chocolate vegetable bar.

They don’t sound all that appetizing when you describe it that way, do they? Just stick with blondie and you’ll be fine. And. I promise you - they are tasty, tasty. And, they have so many benefits it’s a little overwhelming. Let’s see . . .

(Angie Pangie begins counting with her fingers)
Low-Carb
High Taste
Excellent served hot. Taste good at room-temp. Great cold!
Portable. Take them to a pitch-in potluck.
Full of scrumptious, good-for-you, delectable and fragrant vegetables that make your mouth water.
Super simple to make.
Oh yeah. And they use a bunch of zucchini.

You better get to mixing. These are perfect to take along as an appetizer, but we love them for lunch, with dinner, as a snack . . . whenever. We just want to eat them!!

Vegetable Blondies

Adapted from Recipezaar

3 cups zucchini, grated and well-drained
1 large carrot, grated
1/2 red pepper, diced
1 small red onion, finely chopped
4 eggs, slightly beaten
1/2 cup grated Parmesan cheese
1/2 cup sharp cheddar, grated (or more, if desired)
1 tablespoon Italian Seasoning
2-3 garlic cloves, minced
1 cup all purpose
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon hot pepper sauce
1/4 cup butter, melted

Heat oven to 350ºF.

This recipe takes a little bit of work because you have to grate all the zucchini and the carrot.  It goes pretty quickly with a mandoline grater attachment or even a baby food-processor.  You can always resort to the old school tower of doom, if you must.  Any which way you go about it make sure your zucchini is well drained. You can squeeze it inside a clean towel or paper towel after you grate it.

Grease bottom and sides of a 13X9 rectangular pan.

In a medium bowl, mix eggs, cheddar cheese, Parmesan cheese, pepper sauce, parsley and vegetables.
Add dry ingredients and stir into liquid mixture.
Stir in melted butter.

Spread mixture evenly into pan.
Sprinkle a small amount of additional grated cheddar cheese over top, if desired.
Bake about 30 - 35 minutes or until golden brown.

Cool slightly, cut into tiny small squares.  These are wonderful served with sour cream on the side.

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