Veggie snack bars (Carrots, zucchini, and parsnips)

• I was inspired by a recipe on Pinterest with this one. I made it into my own version though. I thought this would be a great idea for breakfast for Alyssa in the mornings that she goes to daycare. I don't have a bunch of control over what she eats when she is there (everything is loaded with carbs and sugar, I'm sure) but when she's with me...I can feed her as healthy as possible to compensate. What a better way to start her day than with a tasty protein and veggie packed breakfast. Watch out teachers...she's going to be full of energy after a couple of these. Plus, I can make a pan of these on Sunday...and it will feed her for the entire week. Score!
  Ingredients:
  ·         2 tsp light olive oil

  ·         1 cup,  zucchini

  ·         1 cup, carrot

  ·         1 cup, parsnip

  ·         6 eggs

  ·         2/3 cups shredded cheddar cheese

  ·         2Tbs Almond Flour

  ·         2tsp salt

  ·         1tsp garlic

  ·         1tsp onion powder

  ·         Fresh Parmesan cheese
  Preheat oven to 350 degrees. Using your food processor, or hand grater shred vegetablesAdd oil to hot sautee panCook veggies for 4-5 minutes until softenRemove from heat and let coolCombine eggs, cheese, and flour in a large bowlStir in veggies into egg mixturePour mixture into a greased 9x13 baking dishGrate fresh parmesan cheese to the top of the dishBake for 20 minutes or until golden brownLet coolCut into fingers for serving - Makes 12 servings
  Before:

   After:

And another after they are cut.