High Protein Zucchini Slice
Boost your meal prep game with this High Protein Zucchini Slice, a nutritious and versatile dish perfect for breakfast, lunch, or a light dinner. Packed with protein-rich ingredients like eggs, ricotta or cottage cheese, and shredded cheddar, this savory slice is balanced by the natural sweetness of zucchini and carrots. The recipe uses simple pantry staples, including self-raising flour and olive oil, for effortless preparation. Fresh parsley or chives add a finishing touch of vibrant flavor, while garlic powder enhances each bite with irresistible savory depth. The slice bakes to perfection in just 40 minutes, with a golden-brown top and a tender, moist texture—perfect served warm, cold, or at room temperature. Ideal for meal prepping, this zucchini slice stores beautifully in the fridge or freezer, making it a convenient, high-protein option for busy days.
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Recipe Information
Ingredients
- 2 medium zucchini
- 5 large eggs
- 200 grams ricotta or cottage cheese
- 100 grams shredded cheddar cheese
- 75 grams self-raising flour
- 2 tablespoons olive oil
- 1 medium carrot
- 1 small onion
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 2 tablespoons fresh parsley or chives
Instructions
Preheat the oven to 180°C (350°F) and line a square or rectangular baking dish (around 8x8 inches) with parchment paper.
Grate the zucchini and carrot, then squeeze out excess water using a clean kitchen towel or paper towels to prevent the slice from becoming soggy.
Finely chop the onion and fresh parsley or chives.
In a large mixing bowl, whisk the eggs until combined. Add the olive oil, ricotta or cottage cheese, shredded cheddar, garlic powder, salt, and pepper, and mix well.
Gradually add the self-raising flour to the mixture, stirring to combine and avoid lumps.
Fold in the grated zucchini, carrot, chopped onion, and parsley or chives.
Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown, and the center is set. A toothpick inserted into the center should come out clean.
Allow the zucchini slice to cool in the pan for about 10 minutes, then transfer it to a cutting board to slice into portions.
Serve warm or at room temperature. This slice also stores well in the fridge for up to 4 days or can be frozen for up to 2 months.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 6715 mg | 292% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 36.3 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1394 mg | 107% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
