I love this recipe because it uses simple ingredients and comes together quickly. The zucchini keeps the slice tender, while the cheese adds a savory flavor that makes it appealing for kids and adults.
I also like that I can cut it into sticks or squares, which makes it easy to serve, pack, and reheat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium zucchini 5 large eggs 1 cup all-purpose flour ½ cup shredded cheddar cheese or Parmesan 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon onion powder
Directions
I preheat the oven to 350°F. I coat an 8×8-inch pan with nonstick cooking spray and line it with parchment paper.
I cut the stem off the zucchini, then grate it with a box grater or food processor. I place the grated zucchini onto a clean kitchen towel and squeeze out as much liquid as I can. I measure 1 cup of tightly packed grated zucchini.
I add the zucchini to a medium bowl with the eggs, flour, cheese, baking powder, salt, and onion powder. I stir everything well until the batter is uniform.
I pour the batter into the prepared pan and bake it for 25 to 30 minutes, until the edges are lightly golden and the top is firm and set.
I let it cool, then remove it from the pan and slice it into sticks or squares with a serrated knife.
I sometimes swap cheddar for Parmesan for a sharper flavor.
I can add finely chopped spinach, corn, or grated carrot for extra vegetables.
I also like adding a small pinch of garlic powder or dried herbs when I want more savory flavor.
storage/reheating
I store leftover zucchini slice in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm slices in the microwave for about 20 to 30 seconds, or in a low oven until heated through.
I can also freeze the cooled slices in a freezer-safe container, with parchment between layers, for up to 2 months.
FAQs
Can I make this zucchini slice ahead of time?
Yes, I like making it ahead because it stores well and reheats easily.
Do I have to squeeze the zucchini?
Yes, I squeeze out the liquid so the slice sets properly and does not turn soggy.
Can I use Parmesan instead of cheddar?
Yes, I can use Parmesan for a stronger, saltier flavor.
Can I pack this in lunchboxes?
Yes, I like cutting it into sticks or squares because it is easy to pack and eat.
Can I freeze zucchini slice?
Yes, I freeze it after it cools completely, then reheat individual pieces when needed.
Conclusion
This easy zucchini slice is a simple, family-friendly recipe I like to keep on hand for busy days. It is soft, cheesy, easy to slice, and perfect for sharing with kids.
Simple, cheesy, and kid-friendly, this Easy Zucchini Slice is perfect for lunchboxes, snacks, or a quick family meal.
Author:Emma
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:8 servings
Category:Snack, Lunch
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 medium zucchini
5 large eggs
1 cup all-purpose flour
½ cup shredded cheddar cheese or Parmesan
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon onion powder
Instructions
Preheat the oven to 350°F. Coat an 8×8-inch pan with nonstick cooking spray and line with parchment paper.
Cut the stems off the zucchini. Grate the zucchini with a box grater or food processor.
Place the grated zucchini onto a clean kitchen towel and squeeze out as much liquid as possible. Measure 1 cup tightly packed grated zucchini.
Add the zucchini to a medium bowl with the eggs, flour, cheese, baking powder, salt, and onion powder.
Stir well until a uniform batter forms.
Pour the batter into the prepared baking pan.
Bake for 25–30 minutes, or until the edges are lightly golden brown and the top is firm and set.
Cool slightly, then remove from the pan and slice into sticks or squares with a serrated knife.
Notes
Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat briefly or pack cold in lunchboxes.
