This easy zucchini slice is a protein-packed, veggie-loaded family meal or snack that’s perfect for lunchboxes or quick weeknight dinners. Made with grated zucchini, cheese, eggs and your choice of add-ins, it’s a wholesome, freezer-friendly option for busy families.
Age Suitability:
Suitable from 12 months+, once egg and dairy have been introduced and tolerated.
Why You’ll Love It:
- Kid-approved and lunchbox-friendly
- Freezer-friendly and great for batch cooking
Storage:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze slices individually wrapped for up to 3 months. Defrost overnight in the fridge or gently reheat in the oven or air fryer.
Serving Suggestions:
- Cut into fingers for baby-led weaning
- Serve with a side salad, roasted veggies, or fruit
- Pop into lunchboxes (great cold!)
- Add a dollop of hummus, tzatziki, or guacamole for older kids and adults
Ingredient Swaps:
- Dairy-free? Omit the cheese.
- Gluten-free? Use a GF self-raising flour blend or cassava flour + 1/2 tsp GF baking powder
- Add-ins: Try bacon bits, chopped mushrooms, capsicum, or leftover roast pumpkin.
Zucchini Slice
Ingredients
- 5 eggs
- 2-3 zucchinis grated (about 2 cups)
- 1 carrot grated
- 1 small brown onion finely diced
- 1 cup cheese grated, i used parmesan
- 1 cup self-raising flour
- 1/4 cup olive oil, melted butter or avocado oil
- salt and pepper to taste
optional
- 1/2 cup diced ham, turkey or shredded chicken (cooked)
- 1 handful parsley or basil finely chopped
- 1/2 cup corn kernels
- 1/2 cup baby spinach chopped
Instructions
- Preheat your oven to 180°C (fan-forced) and line a 20x30cm baking dish or slice tin with baking paper.
- Grate the zucchini and carrot, then squeeze out excess moisture using a clean tea towel or muslin cloth.
- In a large mixing bowl, whisk the eggs. Add the grated vegetables, onion, cheese, flour, oil and optional extras (if using), and mix to combine.
- Season lightly with salt and pepper. Pour into your prepared tin and spread evenly.
- Bake for 30–35 minutes or until golden and firm to touch.
- Cool slightly before slicing into fingers or squares.
Tried this recipe?Let us know how it was!
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