A lower-calorie way to make Zucchini Slice
Zucchini Slice That Cuts Cleanly—Squeeze the Vegetable Before Reducing Cheese
Removing zucchini water first allows four eggs and a modest cheddar layer to set a moist, lunchbox-ready slice around 245 calories per square.
Reducing cheese in zucchini slice exposes the real structural issue: grated zucchini carries enough water to make the centre slump. Squeezing it firmly gives the eggs and flour less liquid to manage, so the slice can stay tender without bacon, extra cheese, or a long drying bake.
What changes—and what stays
From conventional 350–500 kcal with bacon, more oil, and cheese to 245 calories
Squeeze 700g grated zucchini thoroughly, omit bacon, and use 100g sharp cheddar across six portions. Dry zucchini concentrates its savoury green flavour. Mustard and sharp cheddar give the egg base definition, while a shallow tin creates more golden top per portion.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Squeeze 700g grated zucchini thoroughly, omit bacon, and use 100g sharp cheddar across six portions | Dry zucchini concentrates its savoury green flavour. Mustard and sharp cheddar give the egg base definition, while a shallow tin creates more golden top per portion. |
How the flavor stays
Dry zucchini concentrates its savoury green flavour. Mustard and sharp cheddar give the egg base definition, while a shallow tin creates more golden top per portion.
A cost rule that survives inflation
Zucchini, eggs, onion, and frozen corn make a tray that works hot or cold. Sharp cheddar is grated finely so a smaller block seasons the full surface.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 700gzucchini— coarsely grated
- 4large eggs
- 100gsharp cheddar— finely grated, divided
- 1 cup (150g)corn kernels— thawed and dry
- 1 medium (150g)onion— finely diced
- 1 cup (125g)self-raising flour
- 1/2 cup (120ml)low-fat milk
- 1 tsp (5g)olive oil
- 1 tspDijon mustard
- 3/4 tspkosher salt— divided
- 1/2 tspblack pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Salt, wait, and squeeze in two rounds
Toss grated zucchini with half the salt and rest 10 minutes. Wrap in a clean towel and squeeze hard; loosen, rewrap, and squeeze again.
Look for: The zucchini feels fluffy rather than dripping, and the towel releases no stream on the second squeeze.
Step 2 · follow the visible cue
Mix the egg base before flour arrives
Heat oven to 190°C. Whisk eggs, milk, mustard, pepper, and remaining salt. Fold in zucchini, onion, corn, and 75g cheddar.
Look for: Vegetables are evenly coated and no compressed clump of zucchini remains.
Step 3 · follow the visible cue
Fold flour only until it disappears
Sprinkle flour over the bowl and fold 8–10 times. Spread into a lined 23cm square tin and scatter the remaining cheese thinly on top.
Look for: No dry flour pockets remain, but the batter is still visibly textured rather than smooth.
Step 4 · follow the visible cue
Bake to a quiet centre, then cool before cutting
Bake 28–32 minutes. Rest in the tin 15 minutes before lifting out and cutting into six squares.
Look for: The centre no longer ripples when nudged and a knife comes out moist but without wet egg batter.
Calories at the same serving size
150 kcal · 38% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate up to 4 days. Cool completely before packing for lunch so trapped steam does not make the surface wet. Freeze individual squares up to 2 months.
Refrigerate up to 4 days. Cool completely before packing for lunch so trapped steam does not make the surface wet. Freeze individual squares up to 2 months.
Frequently asked questions
Can I skip salting the zucchini?
You can squeeze it immediately, but the salt rest draws out more water and makes a reduced-cheese slice set more reliably.
Can I use plain flour?
Yes. Add two teaspoons baking powder to 125g plain flour and whisk it through before folding.
- zucchini700g
- large eggs4
- sharp cheddar100g
- corn kernels1 cup (150g)
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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