Fluffy Vegetarian Zucchini Slice

Let me tell you about one of my go-to lunch recipes that’s been a regular in my kitchen for years. Like most busy parents, I’m always looking for dishes that are both filling and good for you. This zucchini slice has saved me countless times when I need something that works both hot or cold, and it’s perfect for packing in lunch boxes.

I started making this recipe back when my kids were picky eaters and getting vegetables into their meals felt like a daily challenge. Now it’s become such a family favorite that I make it at least twice a month. The best part? It’s super easy to put together – just grate some zucchini, mix in a few pantry staples, and pop it in the oven.

Whether you’re looking for a meat-free option or just want to use up those extra zucchinis from your garden, this slice is the answer. I often make two at once – one for dinner and one for the next day’s lunches. Trust me, once you try this, it’ll become your new favorite way to eat zucchini.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this recipe since they tend to have the perfect balance of flesh and moisture. When shopping, look for zucchini that are about 6-8 inches long and feel firm and heavy for their size – avoid the super large ones as they can be watery and have tough seeds. For shredding, you don’t need to peel the zucchini first, but do give them a good wash and trim off the ends. If your zucchini seem extra watery after shredding, you can place them in a clean kitchen towel and give them a gentle squeeze to remove some excess moisture before adding them to your mixture.

Options for Substitutions

This zucchini slice is pretty adaptable and you can make several swaps depending on what you have in your pantry:

• All-purpose flour: You can use whole wheat flour or gluten-free all-purpose flour blend (make sure it contains xanthan gum). If using whole wheat, the slice might be slightly denser.
• Zucchini: Summer squash works great as a 1:1 replacement. Just remember to squeeze out excess moisture like you would with zucchini.
• Cheddar cheese: Feel free to use other firm cheeses like Colby, Gouda, or even a mix of mozzarella and Parmesan. Just avoid soft cheeses as they can make the slice too wet.
• Cooking oil: Any neutral-flavored oil works here – canola, vegetable, or even melted butter if you prefer.
• Italian herbs: You can use just dried oregano or basil, or create your own mix with dried thyme and rosemary.
• Eggs: The eggs are essential for structure in this recipe and can’t be substituted without significantly changing the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini slice is dealing with excess moisture – not squeezing out enough liquid from your shredded zucchini and carrots can lead to a soggy, undercooked center. Place the shredded vegetables in a clean kitchen towel and squeeze firmly to remove as much liquid as possible before mixing them into your batter. Another common mistake is under-seasoning the mixture – since vegetables release water during cooking, you’ll want to be a bit more generous with your salt and herbs than you might think. For the perfect texture, avoid overmixing the batter once you’ve added the flour – just stir until everything is combined, as too much mixing can make your slice tough and dense. To ensure even baking, spread the mixture in an even layer in your baking pan and check the center with a skewer before removing from the oven – it should come out clean with no wet batter clinging to it.

What to Serve With Zucchini Slice?

This savory zucchini slice is super flexible and works great as part of any meal – think of it like a veggie-packed quiche! For lunch, I love serving it with a fresh green salad dressed simply with olive oil and lemon juice, or a crunchy coleslaw for extra veggie goodness. If you’re serving it for dinner, try pairing it with some roasted cherry tomatoes or steamed green beans on the side. Since it’s already packed with protein from the eggs and cheese, you don’t need to add meat, but if you want to make the meal more filling, a side of buttered new potatoes works really well.

Storage Instructions

Keep Fresh: This zucchini slice is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 5 days. I like to cut it into portions before storing – it makes grabbing a quick lunch or snack super easy.

Freeze: Good news – this slice freezes really well! Cut it into individual portions, wrap them in plastic wrap or foil, then place in a freezer bag. It’ll stay good for up to 3 months. This is such a time-saver when you need a quick meal.

Reheat: When you’re ready to eat, you can enjoy it cold or heated. If you want it warm, pop it in the microwave for 30-60 seconds, or heat it in the oven at 350°F (180°C) for about 10 minutes until it’s heated through. The oven method helps keep the outside nice and crispy!

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 80-90 g
• Carbohydrates: 100-120 g

Ingredients

• 1 1/4 cup all-purpose flour (150g)
• 1/2 teaspoon baking powder
• 3 shredded zucchini (400g)
• 1 shredded carrot (100g)
• 6 eggs
• 1 diced onion (110g)
• 1 1/4 cup grated cheddar cheese (100g)
• 1/3 cup cooking oil (60g)
• 3/4 teaspoon salt
• 1/2 teaspoon mixed italian herbs
• 1/4 teaspoon red chili flakes (extra for garnish if desired)
• 1/2 teaspoon dried onion pieces (optional)

Step 1: Prepare the Baking Tray and Oven

Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven.

Grease and line a lamington tray measuring 16 cm x 26 cm.

Alternatively, you can use a half-sheet baking tray, a slice pan, or a deep cookie tray to accommodate the batter.

This will ensure easy removal of the slice once baked.

Step 2: Mix Dry Ingredients

In a separate bowl, combine the flour and baking powder, then set this mixture aside.

This will be added to the wet ingredients later to form the batter.

Step 3: Prepare Vegetables

Wash and peel the carrot, then shred it using a hand shredder or the shredder attachment of a food processor.

Wash the zucchini thoroughly, cut off the ends, and shred it similarly.

Ensure both vegetables are shredded uniformly for even cooking and texture in the slice.

Step 4: Combine and Mix Ingredients

In a large bowl, whisk the eggs.

Add the shredded zucchini, shredded carrot, chopped onion, cheddar cheese, salt, herbs, red chili flakes, and onion flakes.

Stir these ingredients until they are well combined with the eggs, forming a cohesive batter.

Step 5: Bake the Zucchini Slice

Pour the prepared batter into the greased and lined baking tray.

Place the tray in the preheated oven and bake for approximately 35 to 45 minutes, or until the mixture is set and the top turns a light golden brown.

The total baking time may vary depending on the type of tray used.

For an extra crispy top, you can switch your oven to grill mode during the last few minutes of baking.

Step 6: Cool, Serve, and Store

Once baked, remove the zucchini slice from the oven and allow it to cool for a few minutes, which will help it firm up and make cutting easier.

This slice can be served as a main course for lunch or dinner for 4 to 6 people or as a snack or appetizer for up to 8 people.

For storage, keep the slice in an airtight container in the fridge for up to 4 days.

Step 7: Freezing Instructions

To freeze, wrap individual slice pieces in plastic wrap and place them in an airtight container or sealed freezer bags.

They can be stored in the freezer for up to 3 months.

To defrost, let the slices thaw at room temperature or place them in the fridge overnight.

For convenience, frozen zucchini slices can be added to lunchboxes in the morning, allowing them to thaw by lunchtime.