Low Sodium Zucchini Slice
Elevate your mealtime with this wholesome and flavorful Low Sodium Zucchini Slice, a perfect choice for health-conscious eaters or anyone seeking lighter comfort food. Packed with nutrient-rich ingredients like zucchini, carrots, and fresh parsley, this recipe combines the creamy goodness of low sodium cottage cheese with whole wheat flour for a heart-healthy twist. Seasoned with black pepper and the optional touch of paprika, every bite bursts with savory flavor while remaining low in sodium. The secret to its irresistible texture lies in squeezing out excess liquid from the zucchini, ensuring a light, firm slice with no sogginess. Ideal as a standalone meal or paired with a crisp side salad, this versatile dish is easy to prepare in under an hour. Perfect for batch cooking or a casual brunch, try this zucchini slice to enjoy guilt-free indulgence!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 medium Carrot
- 1 clove Garlic
- 3 stalks Green onions
- 4 large Eggs
- 1 cup Low sodium cottage cheese
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for added flavor)
- 1 tablespoon Olive oil
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking dish (approximately 9x13 inches) with olive oil or line it with parchment paper.
Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel, then squeeze out as much liquid as possible. This step is essential to prevent a soggy slice.
Finely mince the garlic and slice the green onions into thin rounds. Set aside.
In a large mixing bowl, beat the eggs until light and frothy. Add the low sodium cottage cheese, olive oil, and freshly chopped parsley, stirring until well combined.
Sift the whole wheat flour and baking powder into the bowl. Add the black pepper and paprika (if using) and mix to incorporate.
Fold in the grated and squeezed zucchini, grated carrot, minced garlic, and sliced green onions to the batter. Stir until everything is evenly distributed.
Pour the mixture into the prepared baking dish and spread it out evenly using a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the zucchini slice cool in the dish for at least 10 minutes before slicing into squares or rectangles.
Serve warm or at room temperature. This slice can be enjoyed on its own or with a side salad for a complete meal.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 6421 mg | 279% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 53.9 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 522 mg | 40% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2611 mg | 56% | |
*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.
