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Healthy zucchini slice

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  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • High in protein
  • 3 serves veg or fruit

Easy to make, great to freeze and perfect for lunch boxes, this healthy zucchini slice ticks all the boxes.

  • Serves6
  • Cook time30 minutes
  • Prep time15 minutes
Healthy zucchini slice

Ingredients

  • 5 large zucchini
  • 1 tsp olive oil
  • 1 small brown onion, finely chopped
  • 1 shortcut bacon rasher, finely chopped
  • 1/3 cup (45g) gluten-free self-raising flour
  • 5 extra large free-range eggs, lightly whisked
  • 2 extra large free-range egg whites, lightly whisked
  • 80g Coles baby spinach leaves, to serve
  • 2 tbs dill sprigs

Nutritional information

Per serve (as a snack): Energy: 600kJ/144 Cals (7%), Protein: 12g (24%), Fat: 6g (9%), Sat Fat: 2g (8%), Sodium: 271mg (14%), Carb: 10g (42%), Sugar: 4g (17%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200ºC. Grease and line a 20cm x 30cm slice pan with baking paper.

  2. Step 2

    Coarsely grate 4 of the zucchinis and place in a large bowl. Cut the remaining zucchini into ribbons. Layer half the ribbon over the base of the prepared pan. Reserve the remaining zucchini ribbons.

  3. Step 3

    Heat oil in a small frying pan over medium heat. Cook onion and bacon, stirring, for 4 mins or until onion is soft. Transfer to the bowl with the grated zucchini. Add the flour, egg and egg white and stir until well combined. Pour over zucchini in the prepared pan. Top with the remaining zucchini, pressing into the mixture. Bake for 30 mins or until golden and firm to the touch. Set aside in the pan to cool. Cut into 6 slices and serve with baby spinach leaves and dill.

Recipe tip

COOK. STORE. SAVE.
Use it up:
You’ll have 2 leftover egg yolks from this recipe. Freeze them for later – pour the yolks into an airtight container and label how many are inside. To help the yolks keep their consistency, add a little salt or sugar, depending on whether you want to use them in a savoury or sweet recipe, before freezing for up to 3 months. Use in a homemade aioli or a creamy chicken carbonara.

Transform the humble zucchini into something special with this healthy recipe

There’s no doubt about it: Aussies love zucchini slice, and for good reason. It’s quick and easy to make, packed full of nutritious ingredients and is budget-friendly. On top of that, it’s versatile, too – it’s equally at home in the kids' lunch boxes as it is on the dinner table served with a simple green salad. It makes a great snack as well. There are so many variations on zucchini slice but this healthy zucchini slice also meets your special dietary needs, being gluten-free and dairy-free (and delicious!). 

Why zucchini slice is a smart choice

The word ‘slice’ is not usually associated with a healthy meal but when it comes to this recipe, you can be confident you’re serving up a good thing. Zucchini slice is packed with protein thanks to the eggs, and it’s full of veg – zucchini is rich in several vitamins and minerals. To make this a gluten-free zucchini slice, we’ve used gluten-free flour. You can also make it vegetarian by leaving out the bacon. Whether you're looking for tasty or nutritious midweek dinner ideas or are catering for a range of dietary requirements, we have you covered with our easy healthy recipes collection.

How to make zucchini slice right every time 

As mentioned, zucchini slice is so easy to make. There are a couple of tips that can help you though. Zucchinis contain a lot of water – the flour will soak up the liquid but it’s important to follow the quantities as set out in the recipe to get the right ratio. It can also help to squeeze out the grated zucchini before adding the rest of the ingredients. Put it in a colander and use your hands to squeeze over the sink. Once the water has stopped flowing, keep going with the recipe. 

This other tip is pretty basic but good to remember – when lining your pan, use enough baking paper so the two long sides overhang the pan. This makes it so much easier to lift the cooked slice out of the pan.

Twists on the healthy zucchini slice recipe

Once you’ve mastered the basic zucchini slice, move on to other healthy vegetable slice recipes. This healthy vegetable slice contains beetroot as well as zucchini, and this zucchini slice by Curtis Stone has cheese and tomato.

How to serve zucchini slice

Create nutritious lunch boxes for the kids with zucchini slice, some fruit and a little sweet treat like these cranberry and oat balls. For the perfect salad to team with a zucchini slice for dinner, check out our easy salad recipes. And if you have a little bit more time, consider making a corn relish or tomato chutney to elevate the slice even further (of course, a bought chutney will work, too). 

FAQs

Healthy zucchini slice

Healthy zucchini slice
  • Serves6
  • Cook time30 minutes
  • Prep time15 minutes
Ingredients
  • 5 large zucchini
  • 1 tsp olive oil
  • 1 small brown onion, finely chopped
  • 1 shortcut bacon rasher, finely chopped
  • 1/3 cup (45g) gluten-free self-raising flour
  • 5 extra large free-range eggs, lightly whisked
  • 2 extra large free-range egg whites, lightly whisked
  • 80g Coles baby spinach leaves, to serve
  • 2 tbs dill sprigs
    Description

    Easy to make, great to freeze and perfect for lunch boxes, this healthy zucchini slice ticks all the boxes.

    Method
    1. Step 1

      Preheat oven to 200ºC. Grease and line a 20cm x 30cm slice pan with baking paper.

    2. Step 2

      Coarsely grate 4 of the zucchinis and place in a large bowl. Cut the remaining zucchini into ribbons. Layer half the ribbon over the base of the prepared pan. Reserve the remaining zucchini ribbons.

    3. Step 3

      Heat oil in a small frying pan over medium heat. Cook onion and bacon, stirring, for 4 mins or until onion is soft. Transfer to the bowl with the grated zucchini. Add the flour, egg and egg white and stir until well combined. Pour over zucchini in the prepared pan. Top with the remaining zucchini, pressing into the mixture. Bake for 30 mins or until golden and firm to the touch. Set aside in the pan to cool. Cut into 6 slices and serve with baby spinach leaves and dill.