Enjoy a flavorful keto zucchini slice made with almond flour, eggs and cheese. This low-carb, gluten-free savory bake is a versatile option for breakfast, lunch or dinner and reheats well for packed lunches.
This simple savory recipe is easy to adapt. Swap cheeses or herbs to suit your taste — try basil, thyme or extra parsley — or add cooked bacon or sautéed onions for more depth. The zucchini slice is delicious served warm or cold and makes a great meal prep option.
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Is Zucchini Keto Friendly?
Yes. Zucchini is low in carbohydrates and relatively high in fiber, making it a good vegetable choice for a ketogenic diet. One cup of sliced zucchini contains only a few net carbs, and its mild flavor and moisture make it a useful ingredient in many low-carb baked dishes.
What is a Zucchini Slice?
A zucchini slice is a baked savory dish made from shredded zucchini combined with eggs, cheese and a binder such as flour or a low-carb alternative. The mixture is pressed into a baking dish and baked until set and golden. Recipes vary widely, so you can adjust seasonings, cheeses and add-ins to your preference.
The zucchini slice is not tied to a single national cuisine; its variations reflect Mediterranean and European influences where zucchini (courgette) is commonly used.
Ingredients
This recipe is an excellent way to use summer zucchini.
- 2 medium zucchini, grated (about 4 cups packed)
- 1 cup almond flour
- 1/2 cup Parmesan cheese, grated (choose a strong-flavored Parmesan)
- 1/2 cup strong Cheddar cheese, grated (vintage or English cheddar works well)
- 4 large eggs
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (adjust to taste)
- 1/4 cup fresh parsley, chopped (or substitute basil or thyme)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
How to Make Keto Zucchini Slice
This can be prepared ahead and baked when you’re ready to eat. We used a 10 x 7 inch baking dish for this recipe.
- Preheat the oven to 350°F (175°C). Grease a 10 x 7 inch baking dish or line it with parchment paper.
- Grate the zucchini and place it in a colander. Sprinkle lightly with salt and let it sit 10–15 minutes to draw out excess moisture. Squeeze the zucchini firmly to remove as much liquid as possible.
- In a large bowl combine the squeezed zucchini, almond flour, Parmesan, Cheddar, eggs, chopped onion, garlic, parsley, baking powder, salt and pepper. Mix thoroughly until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–40 minutes or until the top is golden and the slice is set in the center. Remove from the oven and let it cool slightly before cutting into squares.
Storage
Allow the zucchini slice to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through, or heat in short intervals in the microwave, checking frequently to avoid overheating.
Can You Freeze Zucchini Slice?
Yes. Slice into portions, wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2–3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) until heated through.
Zucchini Slice Recipe Tips
Lightly grease the baking dish or line it with parchment for easy removal and cleanup. Let the baked slice cool slightly before cutting so it holds together better. For added texture and flavor, fold in cooked bacon, sun-dried tomatoes, or sautéed mushrooms.
If you prefer to use coconut flour instead of almond flour, note that coconut flour absorbs more liquid and requires more eggs; follow a tested coconut-flour recipe for best results.
What to Serve with Zucchini Slice
A zucchini slice pairs well with many sides. Try:
- Fresh salads — a simple green salad or a cucumber and tomato salad brightens the plate.
- Roasted or steamed vegetables such as broccoli or asparagus.
- Dips like tzatziki, a light vinaigrette, or a fresh herb sauce.
- A light soup for a complete meal.
- Additional protein such as grilled chicken, a poached egg, or bacon for a heartier plate.
More Zucchini Recipes
If you have a bumper crop of zucchini, try other low-carb options such as zucchini cobbler, zucchini parmigiana, zucchini chocolate muffins or zucchini and Stilton soup.
Zucchini Cobbler
Zucchini Parmigiana
Flourless Zucchini Chocolate Muffins
Zucchini, Courgette and Stilton Soup
Keto Zucchini Slice
Angela Coleby
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Ingredients
- 4 cups grated zucchini
- 1 cup almond flour
- ½ cup Parmesan cheese, grated
- ½ cup Cheddar cheese, grated
- 4 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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Preheat oven to 350°F (175°C). Grease a 10 x 7 inch baking dish or line it with parchment paper.
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Grate the zucchini, place it in a colander, sprinkle with a little salt and let sit 10–15 minutes. Squeeze out as much liquid as possible.
-
In a large bowl combine the squeezed zucchini with almond flour, Parmesan, Cheddar, eggs, onion, parsley, garlic, baking powder, salt and pepper. Mix until well combined.
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Spread the mixture evenly in the prepared dish and bake 30–40 minutes or until golden and set in the center.
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Allow to cool slightly before slicing into squares. Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is an estimate provided by an online calculator.
