Transform basic ingredients—including a pile of zucchini—into this protein-packed Zucchini Slice to share with the kids. It’s an easy breakfast or lunch that stores well and is easy to make ahead.

Zucchini Slice

This is one of those recipes that I decided to make out of need—we had too much zucchini and needed another option besides Zucchini Muffins and Zucchini Bread. And I was absolutely shocked that two of my kids immediately inhaled it.

This is such a fun way to use zucchini since it slices into bars that are easy to hold and dip. Which means it’s a great baby-led weaning breakfast, it is an easy lunch or snack for any age, and it’s perfect to make ahead and stash in the fridge until everyone is hungry.

Ingredients You Need

To make this recipe, you’ll need the following ingredients:

• Zucchini: I use traditional green zucchini here, though yellow summer squash would work the same.
• Eggs: Large eggs form the base of this batter.
• All-purpose flour: This gives the batter substance and helps the end result be very easy to slice into sticks or squares.
• Shredded cheddar cheese: I prefer this recipe with cheddar cheese, but you can also use shredded Parmesan.
• Salt: This adds flavor, but you can omit it if making to share with a baby if desired.
• Onion powder: This adds flavor (without the need to chop and saute onion).

TIP: You can add chili powder, cumin, or Italian seasoning for more flavor if you’d like.

Step-by-Step Instructions

Here’s a broad overview of how to make the recipe so you know what to expect. Scroll down to the end of the post for the full information.

1. Grate the zucchini.
2. Squeeze it very dry by placing it into a clean kitchen towel.
3. Add it to a bowl with the rest of the ingredients.
4. Pour into the prepared baking pan and bake.

TIP: I coat the pan with nonstick spray and parchment paper to make the bars easy to lift out of the pan and slice.

How to Store

Once cooled, store in an airtight container lined with a paper towel (to absorb any excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.

Best Tips for Success

• Use yellow summer squash instead of zucchini if preferred.
• Use dairy-free shredded cheese as needed.
• Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
• Offer a stick to as a baby-led weaning food. It’s very soft and easy to hold and eat.
• Add 1 teaspoon cumin, chili powder, or Italian seasoning to add more flavor.
• Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 350 degree F. Coat an 8×8-inch pan with nonstick cooking spray and line with parchment paper. (The parchment paper helps it be easy to slice.)

• Cut the stems off of the zucchini. Grate the zucchini with a box grater or a food processor. Place onto a clean kitchen towel and squeeze as much liquid out as you can. Discard the liquid (or use in a cocktail for yourself).

• Add the zucchini to a medium bowl with the remaining ingredients. Stir well to make a uniform batter. Pour into the prepared baking pan and bake for 25-30 minutes, or until the edges are lightly golden brown and the top is firm and set.

• Remove from the oven, cool, then remove from the pan to slice into sticks or squares using a serrated knife.

• Once cooled, store in an airtight container lined with a paper towel (to absorb any excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.
• Use yellow summer squash instead of zucchini if preferred.
• Use dairy-free shredded cheese as needed.
• Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
• Add 1 teaspoon cumin, chili powder, or Italian seasoning to add more flavor.
• Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.

Calories: 130kcal, Carbohydrates: 13g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 109mg, Sodium: 233mg, Potassium: 125mg, Fiber: 1g, Sugar: 1g, Vitamin A: 268IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 1mg