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)
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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.
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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!