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
Zucchini slice is like a firm frittata that includes eggs, cheese, and zucchini. It seems to have originated in Australia.
The best way I’ve found to prevent this is to line your storage container with a paper towel to absorb any liquid.
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
I’d love to hear your feedback on this post, so please rate and comment below!
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 cocktail 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.
This was such a surprising hit for me and my 1yr old! Made it as another dish to use up some zucchini (had previously made the zucchini tots, which were also enthusiastically enjoyed!). It was unexpected in texture and delicious! More eggy than bread, and more bready than a frittata. Will definitely be again. Thank you for this one, Amy!
I’m so glad to hear that!
Do you think whole wheat flour would be okay?
Yes though I may reduce the amount to 3/4 cup to make sure it’s just as moist. Enjoy
Thank you!
Made this for my 6 month old for BLW and he absolutely loved it and so did we.
Would really love to try this. Any idea what I can use instead of eggs for an egg allergy ? 🙁
The best option would be a liquid egg replacer if you have one that works for your family.
To make them less firm, would you recommend using less flour?
You can try that.
Holy moly, this is so yummy! I had some zucchini to use up before vaca, so i made this tonight for a quick breakfast for our early start tomorrow. My husband and I both snuck a few pieces tonight because the smell and the taste were so yummy! This is going to be my go to brunch recipe for the foreseeable future! Thanks for sharing all of your delicious recipes!
Glad to hear that!
Is there a good alternative if you don’t have parchment paper? (Extra spray? Butter?). Thank you
Also in case anyone is wondering, now that zucchini isn’t as fresh/cheap as it was a couple months ago, this works just as beautifully with grated butternut squash. My daughter has been asking for this for breakfast daily for the past week and the zucchini at the grocery store looked really sad, but butternut squash was on sale…so I gave it a whirl and am happy to report that she INHALED it. I halved the onion powder and used rosemary for the rest, just because I love that flavor combination, and it’s an AMAZING fall breakfast.
I love that idea and am so glad you shared that it worked!
Another winner! We love your zucchini recipes in our house. I hadn’t planned ahead to make this, so cut the recipe in 1/4, used oat flour I needed to use up anyway, and let my 3-year-old help measure and mix everything in individual bowls and pick our flavoring (cumin for her, herbs de provence for me) and we microwaved them for 2 minutes each. They turned out fantastic! I served it with fruit and a donut hole for a special treat…and she asked for more zucchini slice before a second donut. I thought it was going to cover breakfast for today and tomorrow for both of us but she ate tomorrow’s for her! Good thing it’s easy to mix up and nuke another batch tomorrow. Thank you so much!
I’m so glad to hear that!
Great recipe. My very fussy son who hasn’t eaten much lately due to sickness devoured these! Thank you for saving my sanity!