• Jacinta King

Zucchini Slice

Updated: Aug 31, 2020

This is such an easy and versatile recipe that should be part of everyones regular recipe collection! Zucchini slice is great for breakfast and snacks, as well for lunch and dinner served with a side salad and some salsa. This recipe is freezer friendly, so great to prep in advance and freeze in single serve portions. You can also bake this mix into a muffin tray. This is also a great recipe for combining protein and veggies together in a compact form which can be tolerated from about 6 weeks post weight loss surgery and beyond. You can always add flavourless protein powder to this recipe to help further boost up the protein.


  • Extra virgin olive oil

  • 1 teaspoon minced garlic

  • 5 eggs

  • 1 cup self-raising flour

  • 1 zucchini, grated

  • 1 large brown onion, finely chopped

  • 200g short cut bacon, trimmed of fat and finely chopped

  • 1 cup shredded reduced fat tasty cheese


  1. Pre-heat oven to 180 degree Celsius.

  2. Heat a dash of oil in a small non-stick frying pan. Add the minced garlic, onion and bacon, cooking until browned.

  3. While the bacon and onion is cooking, whisk the eggs in a large bowl until combined. Add the flour and beat until the mixture is smooth.

  4. Add to the mixture the zucchini, cheese, cooked onion and bacon, and mix until combined.

  5. Line a 20cm by 20cm tray with baking paper. Pour the mixture into the tray and cook for 40 minutes or until cooked through.


Makes 6 regular slices / 12 mini slices

1 regular slice - 252 calories, 21g protein, 11g fat, 17g carbohydrate

1 mini slice - 126 calories, 11g protein, 5g fat, 8g carbohydrate

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