This Vegetarian Zucchini Slice is a simple and tasty vegetarian meal, perfect for breakfast, lunch, or a light dinner. Packed with fresh zucchini, sweet capsicum and cheddar cheese, this savoury slice is both satisfying and family friendly. It’s great for Baby Led Weaning (BLW) and toddler meals, and school lunch boxes! This easy Zucchini Slice is a great make-ahead meal that you can store in the fridge and reheat as needed.
Kid-friendly Zucchini Slice
Zucchini Slice is a great kid-friendly lunch or light dinner! It has a mild flavour, a soft texture, and a slightly cheesy taste that lots of kids enjoy. Plus, it’s a great way to sneak in some extra veggies!
If you’re making it for picky eaters, you might like to peel the zucchini to make it less noticeable.
This Zucchini Slice is great for Baby Led Weaning and toddlers too, because it can be sliced into bars that are easy to hold. The texture of this slice works well for young children – grating all the vegetables (especially the onion) means that there are no chunks which might be more difficult to eat.
ADAPTIONS FOR BABY: If making Zucchini Slice for babies or toddlers, leave out the salt. You might like to substitute the cheddar cheese for a less salty cheese like mozzarella, though it will change the taste.
Ingredients in Vegetarian Zucchini Slice
You’ll need the following ingredients to make this easy Zucchini Slice:
Zucchini – Use fresh zucchini, grated finely for a moist and flavourful slice. You’ll need to squeeze out some of the liquid from the grated zucchini, so it’s a moist (and not mushy!) slice!
Red capsicum/bell pepper – Adds natural sweetness.
Onion – Grated for a more even texture and mild flavour. Plus, grating it means you don’t need to sauté it – time saving hack!
Eggs – Lightly beaten to help bind everything together.
Self-raising flour – Self-raising/self rising flour to give structure and a slight lift to the slice.
Salt & pepper – For seasoning. Leave out the salt if serving to family under 12 months of age.
Garlic powder – Adds a gentle savoury note.
Vegetable oil – Keeps the slice moist and helps it bake evenly.
Cheddar cheese – Adds richness and helps bind the mixture together. I like to grate my own cheddar cheese, as the store-bought grated cheeses can have anti-caking agents, plus it’s more budget friendly too! If grating your own cheese, use 80gms/3 oz.
How to make Vegetarian Zucchini Slice
This Zucchini Slice recipe is super simple to make! First, preheat your oven and line a baking tray with baking paper/parchment paper.
In a large bowl, whisk together the eggs, self-raising flour, salt, pepper, and garlic powder until smooth. Into another bowl, grate the zucchini, capsicum and onion. Using a clean kitchen towel, squeeze out some of the liquid and discard (I squeeze out about 1/2 cup of liquid). Add the grated zucchini, capsicum, onion, vegetable oil, and grated cheese to the egg mixture, then stir to combine.
Pour the mixture into your prepared baking dish and smooth the top. Bake for 30 minutes until golden brown and set in the centre. Then, allow it to cool slightly before slicing into 9 squares and serving.
Thermomixer? Making this Zucchini Slice in the Thermomix is really easy! Follow the same instructions above for preheating and lining a baking tray. Then, rather than grate by hand, chop the zucchini, capsicum and onion in your machine. Transfer to a separate bowl. Using a clean kitchen towel, squeeze out some of the liquid from the zucchini mixture, and discard (I squeeze out about 1/2 cup of liquid). Add the eggs, self-raising flour, salt, pepper, garlic powder, and vegetable oil to the mixing bowl and mix. Return the chopped vegetables and cheese to the mixing bowl and mix again. Then bake as above.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Serving and Storing Zucchini Slice
This Vegetarian Zucchini Slice is delicious warm or cold! It’s great for lunch boxes, quick breakfasts, lunch or a light dinner served with a side salad.
This recipe has been written to make nine serves. I find that cutting the slice into 9 squares suits our family – one square is a good sized serve for toddler LJ (he loves food!) or 7-year-old PK, and I might find myself having two 😋.
To store, let the Zucchini Slice cool completely, and then store in an airtight container in the refrigerator for up to 4 days. It can be eaten chilled or quickly reheated in the microwave for a few seconds.
You can also freeze it in an airtight container for up to 3 months. Defrost it in the refrigerator overnight and then serve hot or cold.
Looking for more easy baked egg recipes that you can prepare ahead of time? Try these kid-friendly Pumpkin and Feta Egg Muffins. They’re great for make-ahead meals and lunch boxes too!
If you make this Vegetarian Zucchini Slice, please leave a 🌟 star rating and a 📝 comment below! I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby and toddler-friendly recipes.
Happy cooking,
Chloe x
Vegetarian Zucchini Slice
Category: Finger FoodTap or hover to scale
Ingredients
- 5 eggs
- 1 cup self-raising/self-rising flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 2 zucchini approx. 400g/14oz (Thermomixers: quartered)
- 1/2 red capsicum/bell pepper approx. 100g/3.5oz (Thermomixers: roughly chopped)
- 1 brown/yellow onion (Thermomixers: quartered)
- 1/2 cup vegetable oil
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 180°C / 350°F (160°C fan forced) and line a square baking tray (24 cms/10 inch) with baking paper/parchment paper.
- Lightly whisk 5 eggs. Add 1 cup self-raising/self-rising flour, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp garlic powder in a large bowl. Whist to combine until no lumps remain.
- Grate 2 zucchini, 1/2 red capsicum/bell pepper and 1 brown/yellow onion into another bowl lined with clean kitchen towel. Squeeze out some of the liquid from the vegetable mix and discard (approx. 1/2 cup liquid).
- To the egg mixture, add the zucchini, capsicum, onion, 1/2 cup vegetable oil and 1 cup grated cheddar cheese and mix well.
- Pour into the prepared baking tray and spread evenly. Bake in the oven for 30 minutes until cooked through and firm to touch. Allow to cool and then cut into squares.
Thermomix Instructions
- Preheat oven to 180°C / 350°F (160°C fan forced) and line a square baking tray (24 cms/10 inch) with baking paper/parchment paper.
- Add 2 zucchini, 1/2 red capsicum/bell pepper and 1 brown/yellow onion to the mixing bowl. Chop 5 seconds, speed 5, MC on. Transfer to a separate bowl lined with clean kitchen towel. Squeeze out some of the liquid from the vegetable mix and discard (approx. 1/2 cup liquid).
- Add 5 eggs, 1 cup self-raising/self-rising flour, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder and 1/2 cup vegetable oil to the mixing bowl. Mix 10 seconds, speed 4, MC on.
- Return the chopped vegetables and 1 cup grated cheddar cheese to the mixing bowl. Mix 10 seconds, reverse, speed 3, MC on.
- Pour into the prepared baking tray and spread evenly. Bake in the oven for 30 minutes until cooked through and firm to touch. Allow to cool and then cut into squares.
One Response
We love this tasty Zucchini Slice! My husband and I have it for breakfast, and the boys have it for school lunches. It’s really easy to make ahead and store, perfect for meal prepping.