This easy keto zucchini slice recipe is a healthy, low-carb lunch, snack, or side dish. It’s made with simple, budget-friendly ingredients and can be whipped up in a flash.
A keto zucchini slice can be easily customized to your tastes. To make it meatier, add 1/2 cup of cooked bacon or three tablespoons of your favorite herbs.
The zucchini slice recipe makes 25 snack-sized serves or six meal-sized serves. The nutritional information below is for one snack-sized serving (which has 1g net carbs).
What Makes This Recipe So Great?
- Easily Customizable: Make this recipe your own by adding cooked bacon for heartiness or incorporating your favorite herbs for an extra flavor boost.
- Versatile Serving Options: This recipe yields 25 snack-sized portions or six generous meal-sized portions.
- Low-carb: Each snack-sized serving contains just 1g net carbs, making it perfect for those on low-carb and ketogenic diets.
Low-Carb Ingredients
- 1 tablespoon salted butter
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 2 large zucchini, approximately 600g/21oz
- 2 ounces baby spinach, roughly chopped
- ½ cup shredded cheddar cheese
- ½ cup crumbled feta cheese
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 5 large eggs
- ¼ cup heavy cream
How to Make Keto Zucchini Slice
- Preheat and Sauté: Preheat oven to 180°C/355°F. Sauté butter, onion, and garlic in a saucepan until the onion softens.
- Prepare Zucchini: Grate zucchini, then use a clean towel or cloth to squeeze out excess liquid.
- Combine Ingredients: In a bowl, mix zucchini, onion mixture, spinach, cheddar cheese, half the feta, almond flour, baking powder, salt, and pepper.
- Add Eggs and Cream: Mix in eggs and heavy cream until well combined.
- Pour: Pour the mixture into a parchment-lined 8×12-inch baking dish. Top with remaining feta.
- Bake to Golden Brown: Bake for 25-35 minutes, or until golden and a toothpick inserted comes out clean.
- Cool and Enjoy: Let cool for 15 minutes before slicing and serving.
Tips, Tricks & Variations
- Experiment with different fresh herbs or add cooked bacon for variation.
- Try adding sharper cheeses like parmesan to the mix.
- Make in bulk for meal prep or to share with friends and family.
Storing
Fridge: Store zucchini slices in the fridge for up to 5 days.
Freezer: Freeze the zucchini slice in an airtight container or zip-loc bag for up to 3 months.
Frequently Asked Questions
Absolutely! This zucchini slice is great for meal prepping. Prepare it ahead of time and store it in the refrigerator or freezer.
Feel free to experiment with different cheeses to suit your taste. You can substitute other hard cheeses for cheddar or try different varieties of feta.
Almond flour is a key ingredient in this keto-friendly recipe. It provides a low-carb base and contributes to the slice’s texture.
Keto Zucchini Slice
Rate it
Print Pin Share EmailUnit Conversion
Ingredients
- 1 tablespoon Salted Butter
- 1 small Onion diced
- 2 cloves Garlic crushed
- 2 large Zucchini approx. 600g/21oz
- 2 ounces Baby Spinach roughly chopped
- 1/2 cup Cheddar Cheese shredded
- 1/2 cup Feta Cheese crumbled
- 1 cup Almond Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper ground
- 5 large Eggs
- 1/4 cup Heavy Cream
Instructions
- Preheat your oven to 180C/355F.
- Place the butter, onion, and garlic in a small saucepan and saute over medium heat, until the onion is translucent.1 tablespoon Salted Butter, 1 small Onion, 2 cloves Garlic
- Grate the zucchini coarsely, place into a clean towel or muslin cloth and squeeze out as much liquid as you can.2 large Zucchini
- In a large bowl add the zucchini, onion mixture, spinach, cheddar cheese, half the feta cheese, almond flour, baking powder, salt, and pepper. Mix well.2 ounces Baby Spinach, 1/2 cup Cheddar Cheese, 1 cup Almond Flour, 1 teaspoon Baking Powder, 1 teaspoon Salt, 1/2 teaspoon Pepper
- Add the eggs and cream and mix well.5 large Eggs, 1/4 cup Heavy Cream
- Prepare an 8×12 inch baking dish by lining it with parchment.
- Pour the zucchini mixture into the baking dish and smooth out.
- Sprinkle over the remaining feta cheese.1/2 cup Feta Cheese
- Bake in the oven for 25-35 minutes, until golden brown and an inserted skewer, comes out clean.
- Allow to cool for 15 minutes before cutting into portions and enjoying.
Notes
Nutrition
How To Store Zucchini Slice
Store your zucchini slice in the fridge for up to 5 days, or freeze the individual portions for up to 3 months. Defrost frozen pieces overnight in the refrigerator.
Want more tasty Keto Zucchini Recipes? Try our;
- Keto Bolognese Stuffed Zucchini Boats
- Keto Zucchini & Cheddar Muffins
- Keto Cheese & Bacon Zucchini Bread
- Keto Hasselback Zucchini
Adjust the servings above to make a larger batch of this Keto Zucchini Slice recipe.
Just made this
Omg amazing can’t wait for lunch tomorrow!
Thanks for the feedback and kind words Jo.
Not a fan of feta cheese, could I substitute it with something else? Recommendations?
Hi Lori,
Sure! You could try goats cheese, halloumi, ricotta or queso fresco.
Made this and it’s incredible. I personally on reflection would add a tbsp or 2 or chilli flakes or some nutmeg to bring out the flavors more
Made this last night and it was amazing. I added some diced bacon rashers.
Definitely a keeper for me.
Glad you enjoyed it Jo! Adding bacon is a great idea 🙂