Description
These savory, tangy zucchini bars with feta and sourdough discard are a Mediterranean-inspired meal-prep hero. Perfect for weeknight dinners and packed with wholesome ingredients.
Ingredients
2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup sourdough discard
1 large egg
1 tsp baking powder
1 tsp dried oregano
1 tsp dried dill
1/2 tsp salt
3/4 cup crumbled feta cheese (halal or non-meat alternative)
2 tbsp extra-virgin olive oil
1/4 cup grated Parmesan cheese (optional)
Fresh herbs for garnish
Instructions
Preheat oven to 350°F (180°C). Grease 9×13 inch baking dish.
Grate zucchini and thoroughly squeeze out excess moisture.
Whisk flour, baking powder, oregano, dill, and salt in a bowl.
Combine sourdough discard, egg, and olive oil until smooth.
Fold wet into dry ingredients with zucchini until batter forms.
Mix in 1/2 the feta cheese.
Press batter into prepared dish.
Sprinkle remaining feta and Parmesan (if using) on top.
Bake for 25-30 minutes until golden.
Cool completely before slicing into bars.
Notes
Use sourdough discard with at least 3 hours of activity
Can add minced garlic or sun-dried tomatoes
Store in airtight container for up to 5 days
Perfect for reheating in the oven or toaster oven
Vegetable alternative: Add chopped spinach or kale
Unleavened base if avoiding leavening agents
- Prep Time: 20
- Cook Time: 30
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean