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Baked Zucchini, Egg & Cheese Bars 🥒🧀
Soft and savory baked zucchini bars made with egg and cheese. An easy finger food snack for little hands and self-feeding.
A simple savory snack combining zucchini, egg and cheese into soft baked strips that are easy for little hands to hold.
Ingredients
- 1 medium zucchini, grated (150 g)
- 2 eggs
- ¾ cup shredded cheese (80 g)
- ¼ cup flour (30 g)
Metric conversions may vary slightly depending on the brand.
Instructions
- Preheat oven to 180°C (350°F) or 160°C fan and line a baking tray.
- Grate the zucchini and remove excess moisture.
- Add the eggs and whisk.
- Add the cheese and flour, then mix until combined. The mixture should be thick but spreadable.
- Transfer to a small lined baking dish and spread evenly.
- Bake for 25 minutes, until set and lightly golden.
- Cool, then cut into finger-sized strips.
Baby Serving Guide
6 months+: Serve as soft finger-sized strips that are easy to grasp with the whole hand.
9 months+: Cut into smaller pieces once baby develops a pincer grasp.
12 months+: Serve as firmer strips for independent self-feeding.
Baby-Friendly Tips
- Texture: Make sure the strips stay soft and easy to squish before serving.
- Zucchini: Remove excess moisture well so the mixture sets properly.
- Egg: Egg is a common allergen.
- Cheese: Cheese contains milk, which is a common allergen.
- Flour: If using wheat flour, wheat is a common allergen.
- Allow the bars to cool to a safe serving temperature before offering them to baby.
Storage & Reheating
- Store in the refrigerator for up to 3 days.
- Freeze for up to 2 months.
Nutrition Information
View estimated nutritional values
Estimated for the entire recipe (all 8–10 bars combined)
Calories: ~600 kcal | Carbohydrates: ~29 g | Protein: ~38 g | Fat: ~37 g | Fiber: ~2.3 g | Sugar: ~5 g | Vitamin A: ~1,600 IU | Vitamin C: ~27 mg* | Calcium: ~650 mg | Iron: ~4 mg
These values are estimated for the entire recipe, not per individual bar. The recipe yields approximately 8–10 bars, depending on how the baked mixture is cut.
Estimates assume 150 g fresh zucchini, 2 large eggs (approximately 100 g without shells), 80 g regular cheddar cheese, and 30 g all-purpose wheat flour.
Cheddar cheese and all-purpose wheat flour were used as reference ingredients because the recipe does not specify the cheese variety or flour type. Different cheeses and flours may significantly change calories, fat, protein, calcium, iron, and sodium content.
*Vitamin C is estimated from raw ingredient data before baking. The amount remaining after cooking may be lower. Vitamin A is expressed in international units (IU).
Nutritional values are estimates based on typical ingredient composition. Actual results may vary depending on ingredient brands, egg size, zucchini moisture content, and preparation method.
