Baked Veggie Squares
These baked veggie squares are packed with colorful vegetables, chickpea flour, and aromatic herbs. They’re lightly spiced, easy to make, and perfect as a snack, light lunch, or appetizer. High in fiber and protein, they’re a Mediterranean-inspired, wholesome alternative to heavy savory pastries.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 8 squares
Ingredients
1 cup broccoli florets, finely chopped
1 small zucchini, grated and excess water squeezed out
1 small carrot, grated
½ red bell pepper, finely chopped
½ cup corn kernels
½ cup chickpea flour
2 large eggs (or flax eggs for vegan version)
¼ cup grated Parmesan or feta cheese
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Optional: 1 tbsp fresh parsley, chopped
Instructions
Preheat Oven:
Preheat oven to 180°C (350°F).
Line an 8×8-inch baking dish with parchment paper.
Prepare Vegetables:
Chop, grate, and drain vegetables as needed.
Mix broccoli, zucchini, carrot, bell pepper, and corn in a large bowl.
Prepare the Batter:
In a separate bowl, whisk eggs with olive oil, garlic powder, oregano, salt, and pepper.
Add chickpea flour (or regular flour) and mix until smooth.
Fold in grated cheese (if using) and chopped parsley.
Combine & Pour:
Add vegetables to the batter and gently mix until evenly coated.
Pour mixture into the prepared baking dish and spread evenly.
Bake:
Bake for 25–30 minutes until the top is golden and a toothpick inserted comes out clean.
Let cool 5–10 minutes before cutting into squares.
Serve:
Serve warm or at room temperature.
Great as a snack, side dish, or packed in lunchboxes.
Tips & Notes
Vegan Option: Use flax eggs instead of regular eggs.
Extra Protein: Add ½ cup cooked quinoa, lentils, or chickpeas.
Storage: Store in an airtight container in the fridge for up to 4 days.
Flavor Variation: Add sun-dried tomatoes, olives, or roasted garlic for a Mediterranean twist.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes, thaw and drain excess moisture before mixing with the batter.
Q: Can these be made ahead?
A: Absolutely! Prepare the batter and bake the next day. They also freeze well—wrap individually for easy snacks.
Q: Can I make mini squares or muffins?
A: Yes, pour the mixture into a greased muffin tin and bake 18–20 minutes for mini servings.
Nutritional Information
Calories: ~90 kcal
Protein: 5 g
Carbohydrates: 8 g
Fiber: 2 g
Fat: 5 g
Saturated Fat: 1 g
Sugar: 2 g
Sodium: 150 mg