Low Fat Zucchini Slice
Celebrate healthy eating with this delicious and nutritious Low Fat Zucchini Slice! Packed with vibrant vegetables like zucchini, red bell pepper, and carrot, this easy-to-make dish is perfect for meal prep, brunch, or a wholesome snack. Combined with reduced-fat cheddar cheese, whole wheat flour, and a blend of savory seasonings, the recipe offers a guilt-free indulgence that’s both satisfying and flavorful. With just 15 minutes of prep time, the mixture comes together effortlessly before baking to a golden perfection. Serve it warm or at room temperature for a versatile recipe that’s rich in protein and fiber, yet low in fat. Ideal for those seeking a healthy zucchini recipe or anyone craving a quick, nutritious slice to enjoy throughout the week!
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Recipe Information
Ingredients
- 500 grams zucchini
- 4 large eggs
- 75 grams whole wheat flour
- 100 grams reduced-fat cheddar cheese
- 1 medium red bell pepper
- 1 medium carrot
- 2 stalks green onions (spring onions)
- 1 clove garlic
- 1 spray extra virgin olive oil spray
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F) and line a rectangular baking dish (approximately 20x30 cm / 8x12 inches) with baking paper.
Use a box grater to grate the zucchini and carrot. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
Dice the red bell pepper and finely chop the green onions and garlic.
In a large mixing bowl, whisk the eggs until frothy. Add the whole wheat flour, baking powder, salt, and black pepper, then whisk until smooth and well combined.
Stir in the reduced-fat cheddar cheese, grated carrot, diced red bell pepper, chopped green onions, minced garlic, and squeezed zucchini. Mix until evenly distributed.
Spray the prepared baking dish with olive oil spray to lightly grease it. Pour the zucchini mixture into the dish and smooth the surface with a spatula.
Bake in the preheated oven for 30-35 minutes or until the slice is set and golden on top.
Remove from the oven and allow the zucchini slice to cool for at least 10 minutes before slicing into pieces.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 7356 mg | 320% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 42.4 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 967 mg | 74% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2177 mg | 46% | |
*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.
