Transform basic ingredients—including a pile of zucchini—into this protein-packed Zucchini Slice to share with the kids. It’s an easy breakfast or lunch that stores well and is simple to make ahead.
Zucchini Slice
This is one of those recipes that I decided to make out of need—we had too much zucchini and needed another option besides Zucchini Muffins and Zucchini Bread. And I was absolutely shocked that two of my kids immediately inhaled it.
This is such a fun way to use zucchini since it slices into bars that are easy to hold and dip. That means it’s a great baby-led weaning breakfast, it is an easy lunch or snack for any age, and it’s perfect to make ahead and stash in the fridge until everyone is hungry.
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Ingredients You Need
To make this recipe, you’ll need the following ingredients:
- Zucchini: I use traditional green zucchini here, though yellow summer squash would work the same.
- Eggs: Large eggs form the base of this batter.
- All-purpose flour: This gives the batter substance and helps the end result be very easy to slice into sticks or squares.
- Shredded cheddar cheese: I prefer this recipe with cheddar cheese, but you can also use shredded Parmesan.
- Salt: This adds flavor, but you can omit if making to share with a baby.
- Onion powder: This adds flavor (without the need to chop and saute onion).
- Baking powder: A little baking powder helps the batter rise.
TIP: You can add chili powder, cumin, or Italian seasoning for more flavor if you’d like.
Step-by-Step Instructions
Here’s a broad overview of how to make the recipe so you know what to expect. Scroll down to the end of the post for the full information.
- Grate the zucchini.
- Squeeze it very dry by placing it into a clean kitchen towel.
- Add it to a bowl with the rest of the ingredients.
- Pour into the prepared baking pan and bake.
TIP: I coat the pan with nonstick spray and parchment paper to make the bars easy to lift out of the pan and slice.
Frequently Asked Questions
What is zucchini slice?
Zucchini slice is like a firm frittata that includes eggs, cheese, and zucchini. It seems to have originated in Australia.
How do you prevent zucchini slice from becoming soggy?
The best way I’ve found to prevent this is to line your storage container with a paper towel to absorb any liquid.
What should I serve Zucchini Slice with?
We like to dip this into ketchup, salsa, sour cream, or salsa. We typically have fruit and something simple like toast or muffins on the side.
How to Store
Once cooled, store in an airtight container lined with a paper towel (to absorb excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.
(You might also want to check out my Zucchini Tots.)
Best Tips for Success
- Use yellow summer squash instead of zucchini if preferred.
- Use dairy-free shredded cheese as needed.
- Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
- Offer a stick as a baby-led weaning food. It’s very soft and easy to hold and eat.
- Add 1 teaspoon cumin, chili powder, or Italian seasoning for more flavor.
- Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.
Related Recipes
Dinner
Easy Zucchini Fritters Recipe
Breakfast
Banana Zucchini Muffins with Blueberries
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Mini Egg Muffins with Cheese and Veggies
Breakfast
Banana Baked Oatmeal with Zucchini
I’d love to hear your feedback on this post, so please rate and comment below!
Transform basic ingredients—including a pile of zucchini—into this protein-packed Zucchini Slice to share with the kids. It's an easy breakfast or lunch that stores well and is easy to make ahead. (See the Notes for options to up the flavor as desired.)
Print Recipe Pin Recipe
5 from 45 votes
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Author Amy Palanjian
Cuisine American
Course Breakfast
Calories 130kcal
Servings 8
Ingredients
- 1 medium zucchini
- 5 eggs (large)
- 1 cup all-purpose flour
- ½ cup shredded cheddar cheese (or Parmesan)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon onion powder
Instructions
Preheat the oven to 350 degree F. Coat an 8×8-inch pan with nonstick cooking spray and line with parchment paper. (The parchment paper makes it easy to slice.)
Cut the stems off the zucchini. Grate the zucchini with a box grater or a food processor. Place onto a clean kitchen towel and squeeze as much liquid out as you can. Discard the liquid (or use in a co*cktail for yourself). Measure out 1 cup tightly packed grated zucchini.
Add the zucchini to a medium bowl with the remaining ingredients. Stir well to make a uniform batter. Pour into the prepared baking pan and bake for 25-30 minutes, or until the edges are lightly golden brown and the top is firm and set.
Remove from the oven, cool, then remove from the pan to slice into sticks or squares using a serrated knife.
Notes
- Once cooled, store in an airtight container lined with a paper towel (to absorb excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.
- Use yellow summer squash instead of zucchini if preferred.
- Use dairy-free shredded cheese as needed.
- Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
- Add 1 teaspoon cumin, chili powder, or Italian seasoning for more flavor.
- Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.
Nutrition
Serving: 2sticks, Calories: 130kcal, Carbohydrates: 13g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 109mg, Sodium: 233mg, Potassium: 125mg, Fiber: 1g, Sugar: 1g, Vitamin A: 268IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!
