These are low calorie, packed with veggies, easy to make, and delicious.
They are terrific for a quick breakfast, easy to warm up as leftovers from the fridge or freezer, perfect for toddler hands, gratifying for a little snack, or wonderful for a light meal when you’ve already eaten well earlier in the day. These are so good, you could even cut them up in one inch squares to serve as appetizers.
Note that this is a great (grate!) way to use that zucchini that is ubiquitous this time of year. The ones in our in the garden are coming on fast and furious; the first one this year is in this dish.
You can substitute beet greens (blanched as discussed here then chopped) for the spinach, if you are like me and always having a squeezed lump of blanched beet greens in your fridge you need to use up.
Note that any flour is fine here; use what you like, all-purpose, whole wheat, sprouted, gluten free, almond, or coconut. It is just a bit of binder that keeps these together.
I use parchment paper, not just for easy clean up, but to avoid the calories of greasing the pan as well. Parchment also makes for easy lifting out of the pan and then cutting into strips. But greasing the pan works fine if you don’t have any parchment paper, or are morally opposed it on behalf of the environment (although there are recycled versions available). The parchment used here is unnecessarily white, which is rather cringe-worthy.
Store leftovers in the fridge. These can also be frozen for later, for something quick on the go at another time.
Broccoli Cheddar Sticks Recipe
1 teaspoon oil
1 cup broccoli tops, chopped small
1 cup grated zucchini
1/2 cup chopped baby spinach
1/2 cup cheddar cheese shredded
1 Tbsp of flour of choice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Italian seasoning
Preheat oven to 350ºF
Line 8″x8″ baking dish with parchment paper.
Heat olive oil in a skillet over medium heat. Add broccoli, zucchini, and spinach, and saute for 5 to 5 minutes, until soft.
In a mixing bowl, whisk the eggs, then add in the cheese and spices. Add the cooked vegetables and stir until well combined.
Transfer the mixture into the lined baking dish and spread it out evenly.
Bake for 20 minutes until the eggs are set.
Allow to cool. Lift the parchment paper out on your chopping block and cut into 12 sticks.