Keto Zucchini Slice Recipe with Cheddar & Feta Cheese

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This Keto Zucchini Slice recipe is a healthy low-carb lunch, snack, or side dish that is easy to make in a pinch with inexpensive ingredients.

Keto zucchini slice is easily customized to your tastes. Add a 1/2 cup of cooked bacon to make it meatier, or add three tablespoons of your favorite herbs to boost the flavor.

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).

Keto Zucchini Slice Ingredients

• 1 tablespoon of Salted Butter
• 1 small Onion, finely diced
• 2 cloves of Garlic, crushed
• 2 large Zucchini, approximately 600g/21oz
• 2 ounces of Baby Spinach, roughly chopped
• ½ cup of Cheddar Cheese, shredded
• ½ cup of Feta Cheese, crumbled
• 1 cup of Almond Flour
• 1 teaspoon of Baking Powder
• 1 teaspoon of Salt
• ½ teaspoon of Pepper, ground
• 5 large Eggs
• ¼ cup of Heavy Cream

How to Make Keto Zucchini Slice

1. Preheat your oven to 180C/355F.
2. Place the butter, onion, and garlic in a small saucepan and saute over medium heat until the onion is translucent.
3. Grate the zucchini coarsely, place it into a clean towel or muslin cloth, and squeeze out as much liquid as possible.
4. Add the zucchini, onion mixture, spinach, cheddar cheese, half the feta cheese, almond flour, baking powder, salt, and pepper in a large bowl. Mix well.
5. Add the eggs and cream and mix well.
6. Prepare an 8×12-inch baking dish by lining it with parchment.
7. Pour the zucchini mixture into the baking dish and smooth it out.
8. Sprinkle over the remaining feta cheese.
9. Bake in the oven for 25-35 minutes, until golden brown and an inserted skewer clean.
10. Allow cooling for 15 minutes before cutting into portions and enjoying.

You can experiment with your keto zucchini slice by adding your favorite fresh herbs or even a few slices of cooked bacon.

Keto Zucchini Slice

Our Keto Zucchini Slice is a popular lunchbox classic where we’ve cut the carbs! This slice is an ideal lunch or snack that everyone loves.

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4.97 from 76 votes

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Course: Lunch, Main Course, Snack, Snacks

Cuisine: Australian

Cook Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 25 serves

Calories: 76kcal

Author: Gerri

Unit Conversion

US Customary – Metric

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 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.
  

Nutrition

Serving: 1square | Calories: 76kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 164mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg

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.

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