Zucchini Slice Recipe

Posted on November 15, 2016 by Rebecca in Nutrition, Recipes, Uncategorised


We all need inspiration on what to cook including the HYPOXI team so we always go to the trusty, I QUIT SUGAR website to see what recipes we feel like making.
Zucchini is all the rage right now and zucchini slice has had a come back – but this time with less sugar and much healthier. This is amazing for dinner with a salad and can be re-packaged for lunch the next day!

Try making it yourself at home – you wont regret it.


  • butter, for greasing.
  • 8 eggs.
  • 2 cloves garlic, minced.
  • 1/2 bunch kale, destemmed and leaves finely sliced.
  • 150 g mature cheddar cheese (or Parmesan).
  • 8 thyme sprigs.
  • 500 g zucchini, grated with extra moisture squeezed out.
  • 1 1/2 cup wholemeal flour (you can use gluten-free plain flour if you prefer).
  • 1 pinch sea salt.
  • 1 pinch freshly cracked black pepper.
  • 75 g feta, crumbled.


1. Preheat oven to 200°C/400°F/gas mark 6 and grease a baking dish with butter. 

2. In a medium bowl, whisk together the eggs until light and slightly foamy. Add the garlic, kale, cheese, half the thyme leaves, grated zucchini and whisk again until combined. Stir through the flour until smooth and season generously with sea salt and freshly cracked pepper. 

3. Pour the mixture into the prepared baking dish, arrange the 4 remaining thyme sprigs and the crumbled feta on top. 

4. Place into the preheated oven and bake for 30 minutes, or until the filling is cooked through and the top is golden brown. 

5. Once cooked, remove from the oven and allow to cool slightly. Slice into six chunks. Serve with a green leafy salad.


  • Store slice in the fridge for up to 4 days. Alternatively, place into a container with baking paper pieces between each slice. Freeze for up to 1 month.