A moist, cheesy, and satisfying zucchini slice perfect for lunchboxes, picnics, or quick dinners. High-protein, low-carb, and WW-friendly without compromising taste.
Servings: 8 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Dietary Badges: Low-Carb, High-Protein, WW-Friendly (4–5 points per slice), Gluten-Free Option
Ingredients
- 2 medium zucchinis, grated and lightly squeezed to remove excess moisture
- 1 small onion, finely chopped
- 150 g bacon, chopped
- 3/4 cup shredded reduced-fat cheese
- 1/2 cup almond flour
- 5 large eggs
- 1/4 cup olive oil or avocado oil
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tsp dried herbs (optional: oregano or thyme for extra flavor)
Instructions
1. Prepare the Filling
- Preheat oven to 170°C fan-forced (340°F). Line a 20x30cm baking tin with baking paper.
- In a large mixing bowl, combine grated zucchini, chopped onion, bacon, cheese, almond flour (or self-raising flour), salt, pepper, and dried herbs. Mix well.
2. Combine Wet Ingredients
- In a separate bowl, whisk together the eggs and oil until smooth.
- Pour the egg mixture over the zucchini mixture and fold gently until everything is well combined.
3. Bake the Slice
- Spread the mixture evenly into the prepared tin.
- Bake for 30–35 minutes or until golden on top and set in the middle. A skewer inserted should come out clean.
- Allow to cool slightly before slicing into 8 squares.
Serving Suggestions
- Serve warm or at room temperature.
- Great for meal prep: pack into lunchboxes or enjoy with a side salad for a light dinner.
- Add a dollop of Greek yogurt for extra protein and creaminess.
Ingredient Notes & Substitutions
- Almond flour: Reduces carbs and WW points; can swap with self-raising flour if not low-carb.
- Cheese: Reduced-fat cheese lowers WW points while keeping the slice cheesy.
- Bacon: Lean bacon keeps points down; turkey bacon is a good alternative.
- Eggs & oil: Provide structure and moisture; can reduce oil to 3 tbsp for even lower WW points.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm in the oven at 160°C for 10–15 minutes or microwave for 1–2 minutes.
Nutrition Per Serving (approx.)
- Calories: 180 kcal | Protein: 12 g | Carbs: 5 g | Fat: 12 g | Fiber: 2 g | WW Points: 4–5
Tips & Variations
- Vegetarian Version: Swap bacon for sautéed mushrooms or sun-dried tomatoes.
- Extra Veggies: Add grated carrot or zucchini for more fiber.
- Herbs & Spices: Paprika, garlic powder, or chili flakes add a flavor kick.
- Cheese Swap: Try feta or mozzarella for a different taste.
FAQs
Q: Can I use frozen zucchini?
A: Yes, thaw and squeeze out excess water before mixing.
Q: Can I make this dairy-free?
A: Yes, substitute cheese with a dairy-free alternative and ensure bacon is compliant or replace with plant-based bacon.
Q: How do I lower WW points further?
A: Reduce oil to 3 tbsp, use lean turkey bacon, and reduce cheese to 1/2 cup.
Story & Notes
I developed this zucchini slice as a quick, protein-packed lunchbox option. It’s moist, flavorful, and forgiving—perfect for busy weeks when you want something low-carb but satisfying. The combination of zucchini, bacon, and cheese is comforting yet light, and swapping flour for almond flour keeps it WW-friendly without sacrificing taste.
