Ingredients
Scale
- 2 cups grated carrots
- 2 cups grated zucchini
- 1 cup cottage cheese
- 4 large eggs, well beaten
- 1/2 cup almond flour
- 1 cup shredded cheddar cheese
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F. Line a 9×9-inch square pan with parchment paper.
- Grate your zucchini and carrots, then wrap them in a clean kitchen towel and squeeze out as much liquid as possible over the sink. This step keeps your squares firm and sliceable.
- In a large bowl, whisk together the eggs, cottage cheese, almond flour, onion powder, and salt until well combined.
- Stir in the squeezed vegetables and half of the shredded cheddar cheese until evenly mixed.
- Spread the mixture flat into your lined pan and top with the remaining cheddar cheese.
- Bake for 30 to 35 minutes until the center is completely firm.
- Let the dish cool on the counter for 10 minutes before lifting it out using the parchment paper. Cut into 9 squares and serve.
Notes
- Squeeze the vegetables as dry as possible. Leftover moisture is the main reason squares turn out soft instead of firm.
- You can swap cheddar for mozzarella or any melting cheese you have on hand.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- These squares reheat well in the oven at 300°F for about 8 minutes or in the microwave for 30 to 45 seconds.
- You can freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 145
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 95mg