This Keto Zucchini Slice recipe is a healthy low carb lunch, snack, or side dish that is easy to make in a pinch with affordable ingredients.

Keto Zucchini Slice Recipe
The keto zucchini slice is easily customized to your tastes, add a 1/2 cup of cooked bacon to make it meatier, or add 3 tablespoons of your favorite herbs to boost the flavor.

The zucchini slice recipe makes 25 snack-sized serves or 6 meal-sized serves. The nutritional information below is for 1 snack-sized serve (which has 1g net carbs).

Store your zucchini slice in the fridge for up to 5 days or freeze the individual portions for up to 3 months. Defrost frozen pieces overnight in the fridge.

Keto Zucchini Slice Ingredients

1 tablespoon of Salted Butter
1 small Onion, finely diced
2 cloves of Garlic, crushed
3 large Zucchini, approximately 600g/21oz
2 ounces of Baby Spinach, roughly chopped
½ cup of Cheddar Cheese, shredded
½ cup of Feta Cheese, crumbled
1 cup of Almond Flour
2 teaspoon of Baking Powder
1 teaspoon of Salt
½ teaspoon of Pepper, ground
5 large Eggs
¼ cup of Heavy Cream

How to Make Keto Zucchini Slice

Preheat your oven to 180C/355F.
Place the butter, onion, and garlic in a small saucepan and saute over medium heat, until the onion is translucent.
Grate the zucchini coarsely, place into a clean towel or muslin cloth and squeeze out as much liquid as you can.
In a large bowl add the zucchini, onion mixture, spinach, cheddar cheese, half the feta cheese, almond flour, baking powder, salt, and pepper. Mix well.
Add the eggs and cream and mix well.
Prepare an 8×12 inch baking dish by lining it with parchment.
Pour the zucchini mixture into the baking dish and smooth out.
Sprinkle over the remaining feta cheese.
Bake in the oven for 25-35 minutes, until golden brown and an inserted skewer, comes out clean.
Allow to cool for 15 minutes before cutting into portions and enjoying.
You can experiment when making your keto zucchini slice by adding your favorite fresh herbs, or even a few slices of cooked bacon.