Name: Savory multigrain oat and zucchini bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g zucchini (2 medium zucchinis); 1 flax “egg” (1 Tbsp. ground flax seeds and 3 Tbsp. water); 40 g grated mozzarella; 20 g almond butter (1 leveled tablespoon); 80 g seeds mix (pumpkin seeds, sunflower seeds, sesame seeds, flax seeds); 1 tsp oregano; 1 tsp thyme; 20 g oat flakes; 80 g oat flour by Myloi Agiou Georgiou

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\Summer is the time when the zucchini is at its best. An incredible vegetable with multiple uses that can be used anywhere, in both savory and sweet recipes. So, today, I have multigrain bars for you, where I used whole-grain oat flour from the Myloi Agiou Georgiou brand, as well as zucchini, which makes these bars very nutritious and tasty.

What we are going to need

Ingredients for 8 multigrain zucchini bars

Oat flour by the Myloi Agiou Georgiou brand. I choose this one because it’s whole-grain oat flour, so even more nutritious. You can read more information about it in the recipe for the fluffy lemon pancakes with blueberries and oat flour.
Zucchinis. Summer is their season. For this recipe, I used 2 zucchinis, and in the ingredients, you’ll find them listed as 200 grams. You’ll need to grate and squeeze them dry to make the multigrain zucchini bars. After squeezing them dry, the zucchinis weighed about 130 grams.
Seeds. I used a mix of seeds that included pumpkin seeds, sunflower seeds, sesame seeds, and flax seeds. You can also add chia seeds or poppy seeds, or even skip any of the above, or use the kind you like the most. What you can’t skip is the flax seeds because they replace the egg that would have been necessary for the mixture to thicken.
Almond butter. Besides granting its taste, it also helps the mixture thicken into bars. It can be replaced by any nut butter you have in your pantry. Choose kinds of butter with no salt, no sugar, and a 100% content of the respective nut.
Oat flakes. I prefer whole-grain oat flakes.
Herbs. Oregano and thyme.
Cheese. The cheese I chose this time was grated mozzarella, a tasty low-salt cheese.

Tips

Don’t throw away the water left over after squeezing the zucchinis. Use them in smoothies, other meals, or overnight oats.
Temperature differs from oven to oven, so check often after the first 20 minutes.
The savory multigrain zucchini bars can be stored in the fridge for up to 4 days.
You can freeze them for up to 3 months.
Press the bars well before putting them in the oven and keep them as thin as you can.
You can ground the seeds if you want.

Looking for more zucchini recipes?

Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients for 8 bars

200 g zucchini (2 medium zucchinis)

1 flax “egg” (1 Tbsp. ground flax seeds and 3 Tbsp. water)

40 g grated mozzarella

20 g almond butter (1 leveled tablespoon)

80 g seeds mix (pumpkin seeds, sunflower seeds, sesame seeds, flax seeds)

1 tsp oregano

1 tsp thyme

20 g oat flakes

80 g oat flour by Myloi Agiou Georgiou

Preheat the oven at 190°C, set to fan.

Line a long and thin form (for cakes or bread) with parchment paper.

Finely grate the zucchinis and then squeeze them in a cheesecloth to remove part of their moisture.

Move the squeezed zucchinis to a large bowl and add the flax “egg,” the almond butter, and the cheese, and mix.

Continue by adding the seeds, the oregano, and the thyme, and mix again.

Finally, add the oat flakes and flour, and mix until homogenous.

Move the mixture to the parchment paper and spread it well with your hands.

Cover with another parchment paper and press the dough with a rolling pin or a glass in order to flatten it and spread it uniformly.

Sprinkle the seeds and/or the oat flakes over it and move the form to the oven, in the middle rack.

Cook for 30 to 35 minutes.

Remove from the oven and let cool before cutting.

Ingredients