This Zucchini Slice is similar to a baked zucchini frittata and a classic Australian dish. It's healthy and crazy easy to make, and can be enjoyed hot or cold so it's great for meal prep.
Have you ever tried a Zucchini Slice? It's a classic Australian dish that's basically a baked zucchini frittata. It's cheesy and delicious and the best part is that you can eat it hot or cold. You can't really taste the zucchini either so kids love it too, making it great for school lunch boxes. Now it's very common to also add little pieces of bacon or ham in the Aussie recipe, however my zucchini slice recipe is vegetarian.
As you guys know, I love putting a healthy twist on recipes which I've also done here. To bind the batter together, I prefer using chickpea flour which adds extra protein and makes it naturally gluten free too, and don't worry you can't taste the chickpeas. Zucchini is a veggie that I always have in my fridge, as I love making recipes with them such as my fritters you all love or spaghetti alla nerano, so this slice is great whenever I have tons of zucchini to be used up. You can even add some grated carrots in it too for an extra vegetable.
Table of Contents
Recipe Highlights
- Quick & Easy: With simple steps anyone can make
- Healthy: Nutritious packed with protein, veggies and nutrients
- Budget-Friendly: Using simple ingredients you probably already have
- Versatile: Enjoy hot or cold for a light lunch, snack or even breakfast
Ingredients and Substitutions
- Zucchini is the star of the dish, so it adds a ton of veggies and great when you have leftover zucchini that need to be used up
- Eggs help bind everything together and are the base of the batter giving structure, added protein and healthy fats
- Cheddar cheese (tasty cheese) is the traditional cheese added in the Aussie recipe. I personally prefer using grana padano, as I always have some in the fridge and it's a little saltier with a more savory flavor. Parmesan is also yummy too
- Olive oil keeps the slice moist but any neutral oil can work too
- Parsley adds some freshness and color, but you can substitute with other herbs
- Flour helps give the slice more structure and soaks up the excess water. I personally prefer chickpea flour, as it adds more protein and it's also gluten free
- Onion adds sweetness and extra flavor, shallot would be great too
- Baking powder adds a little rise to the batter and soft texture but you don't need too much
How to make Zucchini Slice
This zucchini slice comes together with easy steps and simple ingredients you likely already have at home. Once baked, enjoy it warm or cold, making it perfect for an easy lunch, snack or for meal prep. Follow my steps below (note quantities are listed in the recipe card below)
Step 1: Grate the zucchini using a box grater (about 3 cups grated). Sprinkle with a good pinch of salt and set aside
Step 2: In a large bowl, whisk the eggs. Preheat oven to 340℉ (170℃)
Step 3: Add the onion, parsley, olive oil, cheese, salt and pepper. Stir to combine
Step 4: Squeeze excess moisture from the zucchini in batches, discarding the liquid. Then add to the bowl and mix
Step 5: Add the flour and baking powder, folding gently until fully combined with no dry flour left
Step 6: Line a rectangular tray (~ 11x9 inches / 28x23 cm) with parchment paper. Pour in the batter, tap lightly and smooth the top evenly
Step 7: Bake in the oven for 30 minutes. The top should be lightly golden and a toothpick test comes out clean. Then let cool for 10 minutes
Step 8: Slice into 8 pieces and serve warm or cold
Tips and Tricks
- Salt the grated zucchini first which helps draw out the excess water before squeezing
- Always squeeze out the excess moisture from the zucchini or you will end up with a soggy slice which no one wants. You can use a clean kitchen towel or I normally just use my hands
- Line your tray with parchment paper which can prevent sticking to the pan, plus it means easy clean up too
- Keep an eye on the slice, for the exact cooking time as all ovens vary in strength. You want a lightly golden top without over baking which will dry out the middle
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days
- Enjoy hot, cold or at room temperature. But if you prefer it hot, reheat in the microwave, air fryer or oven until warmed through
- Freeze individual slices separately on a baking sheet for an hour, then place them in freezer bags and thaw before reheating for a quick snack or easy lunch
Serving Suggestions
This zucchini slice is super versatile and can be enjoyed in many ways:
- Enjoy when it's hot and fresh out of the oven, or allow it to cool to room temp
- For lunch alongside my quinoa salad or Jennifer Aniston salad
- Serve for a light dinner with my carrot soup or Turkish lentil soup
- Enjoy in pita flatbread or sliced bread to make a sandwich/wrap
- Cut into smaller squares as part of a weekend family brunch spread
- Scoop batter into a muffin tray and make zucchini muffins for school lunchboxes
FAQs
This happens if the excess water hasn't been squeezed out of the zucchini so don't miss this step
Yes of course, if you aren't vegetarian feel free to add bacon which is a classic ingredient. I love adding a sprinkle of feta to the top and even extra vegetables that need to be used up
The beauty is you can enjoy it both straight hot from the oven, left at room temperature or even cold so it's great for meal prep and work or school lunches
More Frittata Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Zucchini Slice (Healthy Vegetarian Recipe)
Video
Ingredients
- 1.1lb / 500g zucchini (approx 2 large)
- 5 large eggs
- 1 small onion - finely diced
- 1 cup grated cheddar or grana padano cheese
- 1 cup flour - I've used chickpea flour
- ¼ cup extra virgin olive oil
- 1 handful chopped parsley
- 1 teaspoon baking powder
- Salt and black pepper to taste
Instructions
- Grate the zucchini’s with a box grater, you should have about 3 cups once grated. Add a good pinch of salt and leave it on the side for now
- In the meantime whisk the eggs in a large bowl and preheat oven to 340℉/170℃
- Then add the onion, parsley, olive oil, cheese and a good pinch of salt and pepper and stir together
- Grab a big handful of the grated zucchini and squeeze out all the excess water. Work in batches for all of the zucchini then add them to the mixture and stir together - you can discard the released water
- Add the flour and baking powder and gently fold into the mixture, making sure there is no flour left at the bottom of the bowl
- Line a rectangle baking tray (about 11x9 inches / 28x23cm in size) with parchment paper. Pour in the zucchini batter, tap a couple of times on the kitchen bench top and flatten the top with a spatula to an even layer
- Bake in the oven for 30 - 35 minutes - the top should be lightly golden brown. Check by sticking a toothpick in the middle, it should come out clean and not wet. Allow it to cool for 10 minutes in the pan
- Slice into 8 pieces and enjoy your delicious Zucchini Slice hot or cold
Notes
- Zucchini – make sure to salt the grated zucchini first to help draw out excess moisture. Then squeeze it really well to remove as much liquid as possible - this step is key to avoiding a soggy slice. You can use a clean kitchen towel or simply your hands
- Easy clean up - line your tray with parchment paper to prevent sticking and make cleanup easier
- Cooking time - watch closely as ovens vary, aim for a lightly golden top without over baking
- Meal prep – freeze individual slices on a baking sheet for about 1 hour until firm, then transfer to freezer bags or an airtight container. Thaw before reheating for a quick snack or easy lunch
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