This healthy zucchini slice is an easy, savory bake packed with fresh zucchini, broccoli, spinach, and plenty of cheesy goodness. It’s perfect for breakfast, lunch, meal prep, or a quick snack. It comes together in one bowl and is naturally low-carb and gluten-free.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 8 slices
- Calories: Approximately 190 per slice
Ingredients
- 2 medium zucchini, grated
- 1 cup broccoli, finely chopped
- 2 cups fresh spinach, roughly chopped
- 1 small onion, finely diced
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 large eggs
- ½ cup milk
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese, optional
Instructions
1. Prepare the vegetables
First, preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper.
Next, grate the zucchini. Place it in a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible. This step is important because zucchini contains a lot of water.
2. Prepare the broccoli and spinach
Meanwhile, finely chop the broccoli and spinach. If your broccoli pieces are quite firm, microwave or steam them for 2–3 minutes until slightly tender. Allow them to cool and drain any excess moisture.
3. Mix the wet ingredients
In a large bowl, whisk together the eggs, milk, and olive oil until well combined.
Then add the grated zucchini, broccoli, spinach, and diced onion. Stir everything together.
4. Add the dry ingredients
Next, add the almond flour, baking powder, garlic powder, salt, and black pepper.
Stir gently until the vegetables are evenly coated.
5. Add the cheese
Now fold in the cheddar and mozzarella. If using Parmesan, add it at this stage as well.
The mixture should be thick and evenly combined rather than runny.
6. Bake
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle a little extra cheese over the top if desired. Then bake for 35–40 minutes, or until the center is completely set and the top is lightly golden.
7. Cool and slice
Finally, remove the zucchini slice from the oven and let it cool for 10–15 minutes before cutting.
Slice into squares and serve warm or at room temperature.
Tips for the Best Zucchini Slice
- Squeeze the zucchini well. Removing excess water helps the slice hold together.
- Chop the broccoli quite small so every bite has a good balance of vegetables and cheese.
- Fresh spinach works best, but frozen spinach can also be used if thoroughly thawed and squeezed dry.
- For extra flavor, add a pinch of Italian seasoning or dried herbs.
- Want more protein? Add ½ cup cottage cheese to the mixture.
- Don’t overbake, or the slice can become dry.
- Let it rest before cutting so the pieces stay together nicely.
Easy Variations
Extra cheesy: Add another ½ cup of mozzarella or cheddar.
Higher protein: Replace half of the milk with cottage cheese blended until smooth, or add extra egg whites.
Low-carb: The recipe is already relatively low in carbohydrates because it uses almond flour instead of regular flour.
Dairy-free: Use your favorite dairy-free cheese and unsweetened plant-based milk.
More vegetables: Add finely chopped bell peppers, mushrooms, or grated carrot. Just make sure excess moisture is removed.
Serving Ideas
Serve this healthy zucchini slice with:
- A fresh green salad
- Avocado and tomato
- Greek yogurt
- Fresh fruit
- Roasted vegetables
- A simple side of scrambled eggs
It also makes a great grab-and-go breakfast or lunch.
Storage
Store leftover slices in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave for 30–60 seconds, or place in a 350°F (175°C) oven until warmed through.
The slices can also be frozen. Wrap individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts
Approximate per slice, based on 8 servings:
- Calories: 190 kcal
- Protein: 10 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Net Carbs: 5 g
- Fat: 13 g
- Saturated Fat: 5 g
- Sugar: 3 g
- Sodium: 300 mg
Nutrition information is an estimate and will vary depending on the specific ingredients and brands used.
Frequently Asked Questions
Can I make this zucchini slice without almond flour?
Yes. You can substitute almond flour with approximately ¾ cup all-purpose flour. The texture will be slightly different.
Do I need to cook the zucchini first?
No. Grated zucchini can be added raw. However, squeezing out the excess liquid is essential.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Can I make this ahead of time?
Absolutely. It can be baked a day ahead and stored in the refrigerator. Simply reheat individual portions when needed.
Why is my zucchini slice watery?
The most common reason is excess moisture from the zucchini or spinach. Make sure both vegetables are squeezed or drained thoroughly before mixing.
Can I eat it cold?
Yes! This slice tastes delicious warm, at room temperature, or cold straight from the refrigerator.
Final Thoughts
This Healthy Zucchini Slice with Broccoli, Spinach & Cheese is an easy way to pack several vegetables into one delicious meal. The zucchini keeps it tender, broccoli and spinach add color and nutrients, while cheddar and mozzarella give it a satisfying cheesy finish. It’s simple enough for a weekday breakfast and convenient enough for meal prep.
