Zucchini Slice
Nut free, Protein rich, Soy free, Vegetarian
About the recipe
A quick and nutritious zucchini slice recipe. Perfect for lunchboxes or easy weeknight dinners and freezer-friendly.
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 Suitable:
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
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
Method
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.
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.
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