Keto Zucchini Slice

4.97 from 76 votes

Discover a delicious and easy keto zucchini slice recipe with cheddar and feta cheese. This low-carb, customizable dish is perfect for a healthy lunch, snack, or side.

Cook Time30

Total Time30

Course: Lunch, Main Course, Snack, Snacks

Cuisine: Australian

Diet: Diabetic, Gluten Free

Servings: serves

Calories: 76kcal

Author: Gerri

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

US Customary - Metric

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 8x12 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

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.

Nutrition