Keto Zucchini Slice
SERVES 12
Prep Time
5 minutes
5 minutes
Cook Time
30 minutes
30 minutes
Ingredients
80g onion, diced
80g ham or bacon, diced
20g olive oil/coconut oil/lard/butter
150g sunflower seeds or 150g almond meal
150g mozzarella, roughly chopped
200g zucchini, roughly chopped
10g fresh basil (or ½ tsp dried)
1 tsp salt
4 eggs (120g)
Print Recipe
Pin Recipe
Rate Recipe
The best keto zucchini slice! Need we say more? You asked, we delivered! Try it today!
Servings: 12
Ingredients
- 80 g onion diced
- 80 g ham or bacon diced
- 20 g olive oil/coconut oil/lard/butter
- 150 g sunflower seeds or 150g almond meal
- 150 g mozzarella roughly chopped
- 200 g zucchini roughly chopped
- 10 g fresh basil or ½ tsp dried
- 1 tsp salt
- 4 eggs 120g
Instructions
- Preheat oven to 180C
- Pan fry bacon and onion in oil until softened and starting to brown, set aside
- If using sunflower seeds, add now, if using almond meal add at the next step. Also add mozzarella into the mixer, chop 10 seconds / speed 8 / mc on
- If using almond meal, add now. Also add zucchini, basil, salt and eggs, chop 3 seconds / speed 5 / mc on
- Scrape down and repeat
- Add onion and bacon, stir in manually with a spatula
- Pour into a baking paper lined loaf, bake 35 minutes
- Store in the fridge 4 days or freezer 3 months
Non Thermo Method
- Preheat oven to 180C
- Pan fry bacon and onion in oil until softened and starting to brown, set aside
- Place sunflower seeds and mozzarella into a food processor and chop until fine and crumbly but not pasty, if using almonds meal, do not add until step 4
- If using almond meal, add now, also add zucchini, basil, salt and eggs, pulse food processor until finely chopped and mixed
- Scrape down and repeat
- Add onion and bacon, stir in manually with a spatula
- Pour into a baking paper lined loaf, bake 25-30 minutes
- Store in the fridge 4 days or freezer 3 months
Notes
For vegetarian, omit bacon.
Nutrition Facts
Keto Zucchini Slice
Amount Per Serving (60 g)
Calories 144.2
Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 3.5g18%
Sodium 300mg13%
Carbohydrates 2g1%
Sugar 1.2g1%
Protein 8.3g17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!
For more recipe inspiration and a like minded supportive community, join our FACEBOOK GROUP
You can also check out our COOKBOOKS here.
can you please recheck the nutritional information on this recipe?
fixed! thank you!
Made this this morning after my daughter-in-law sent me the recipe. Wow. So quick, so easy so yummy. I used ham and almond flour, but will try bacon and sunflower seeds next time. Thanks.
I LOVE LOVE LOVE this recipe…..so easy to make and delicious topped with butter. I make it into 12 burger-sized patties so they can be used as buns too.
Great idea
Are you sure it serves 12 doesnt seem to be big enough
I was thinking along the lines of the smaller lunch servings, definitely not 12 people! Lucky its low enough you dont have to stop at one serve, its really just a guide so you can at least keep track. I hope you enjoyed it!
Love this recipe. Easy to make, tastes very much like the non- keto version and very filling
Perfect for the keto breakfast, cook up on a Sunday or Monday and it lasts all week. Yum!
Hands down, this is the best zucchini slice recipe I have ever made. Thank you!
Love this recipe so easy and healthy
Thank Michelle!
Such a great recipe! Just made it for lunch. I used Sunflower seeds and bacon. Will definitely be making this again. Thankyou 🙂
Not sure what I did wrong.. but mine is flat and definitely does not look high like yours! Lol I did it the non thermo way and without a food processor just mixed it all together. Maybe that’s why? Obviously still edible! 😄😄
Hi Jess, it doesnt rise, so if its flat then you probably just have a bigger tin than us 🙂 We are glad it was still edible!
Great! worked so well, had to cook a bit longer, I think my oven is weak, but MY OH MY it’s delicious, and for a keto dish it’s decadent. I didn’t have mozzarella so I used Cheddar and still, VERY NICE! I’m 2 for 2 with your recipes, can’t wait to try more!
Easy as and beautiful.