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 with veggies on pink kids plate

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.

Ingredients You Need

To make this recipe, you’ll need the following ingredients:

Ingredients for zucchini slice on countertop
  • 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.

step by step instructions on how to make a zucchini slice
  1. Grate the zucchini.
  2. Squeeze it very dry by placing it into a clean kitchen towel.
  3. Add it to a bowl with the rest of the ingredients.
  4. 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.

zucchini slice in baking pan after baking

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.

zucchini slice cut into rectangles on parchment paper

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.)

zucchini slice in kids lunchbox with blueberries and cucumbers

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.

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I’d love to hear your feedback on this post, so please rate and comment below!

Zucchini slice with veggies on pink kids plate

Easy Zucchini Slice (to Share with the Kids)

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.)
5 from 30 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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 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.

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!

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    Great recipe. My very fussy son who hasn’t eaten much lately due to sickness devoured these! Thank you for saving my sanity!

  4. 5 stars
    I am sorry for asking this, do you think I could use Monterey Jack instead?

    Thank you, we love all you recipes!

  5. 5 stars
    I’ve been trying different zucchini slice recipes with not much luck, but this one is great! Both kids and husband love it! Thank you Amy. Your recipes are always a hit 🙂

  6. 5 stars
    This recipe is amazing! My sometimes picky toddler devoured a whole bunch of these zucchini slices dipped in ketchup for lunch and my husband and I enjoyed them as well. Doubled the batch in a 9×13 pan and increased the cooking time by 5-8 minutes and decided to freeze half of the batch. Will definitely make again

  7. 5 stars
    My 20 month old (who loves bread and doesn’t love veggies) devoured this!! The consistency was “bread like” so I knew it was going to be a win. I loved it, too!

    Thank you for yet another fantastic recipe that will allow me to get more veggies in my little guy’s diet.

  8. 5 stars
    Fantastic….Couldn’t believe my toddler ate the entire thing the first time I offered it to her and was not at all skeptical of this new food. The stick form definitely makes it fun.

    1. I haven’t tried that so I can’t say for sure, but I don’t think I’d add more than a tablespoon or two since it might make them dry out a little.

  9. 5 stars
    This was a great use of zucchini! Super easy and tastes great! I did add about a half a teaspoon of dill as well. I actually am surprised it was way more dry than I expected it to be, but makes it great toddler finger food! I ate it as well and think it has good flavor! Thank you for the great recipe!

    1. Sure, I think so.Though I would check for doneness maybe 2 minutes sooner as it might bake a little faster

  10. 5 stars
    Made these with bobs red mill cup for cup with our 3.5 year old who thinks zucchini are “so disgusting!” Gobbled them up! They’re surprisingly delish and such a good texture!

  11. 5 stars
    Just made these for my kids, they turned out great. I used summer squash and mozzarella bc that’s what I had on hand. We will definitely be making again!

      1. 5 stars
        My mom brain put our Sunday morning cinnamon rolls in my 8×8 while I mixed this for our weekly breakfast prep. I poured it into a Pyrex glass pie pan instead and it turned out beautifully.

    1. 5 stars
      My mom brain put our Sunday morning cinnamon rolls in my 8×8 while I mixed this for our weekly breakfast prep. I poured it into a Pyrex glass pie pan instead and it turned out beautifully.