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    Home » Recipes » Zucchini

    Easy Vegetable Slice

    Published: Mar 1, 2022 by Vanessa Vickery · 34 Comments

    37.7K shares
    • Share Me3.4K

    Contents

    • 1 WHY YOU WILL LOVE THIS VEGETARIAN SLICE
    • 2 INGREDIENTS YOU NEED
    • 3 SUBSTITUTIONS & VARIATIONS
    • 4 RECIPE TIPS & FAQS
    • 5 Vegetable Slice
    Jump to Recipe
    Zucchini & Sweet Potato Slice. Make this gluten & dairy free slice in bulk so you have extra for the week. This slice tastes delicious either hot or cold

    This easy-to-make Vegetable Slice is made with zucchini and sweet potato but you can easily substitute with other vegetables and it will still be a winner. You can also make it in bulk so you have extra for the week.

    Four pieces of vegetable slice stacked on top of each other.

    This vegetarian slice is a great recipe to add to your weekly meal planning as it is super easy to make and you can make extra which you can freeze.

    You can also add in or substitute other vegetables as long as you keep the total vegetable quantity the same. It also works well either hot or cold and makes a great lunchbox addition.

    If you are looking for other vegetarian recipes then try these Zucchini and Sweet Potato Fritters or these Quinoa Fritters.

    WHY YOU WILL LOVE THIS VEGETARIAN SLICE

    Allergy and intolerance friendly - this recipe is suitable for people with gluten & dairy allergies & intolerances and you can also make it nut free.

    Freezer Friendly - you can store any leftovers in your freezer.

    Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.

    INGREDIENTS YOU NEED

    • Sweet potato
    • Zucchini
    • Eggs
    • Almond flour
    • Garlic
    • Chives (or you can substitute parsley or basil)
    • Sea salt
    • Black pepper
    • Feta
    • Chili flakes

    SUBSTITUTIONS & VARIATIONS

    • Dairy free - to make dairy free you can simply omit the feta. You don't need to adjust any other of the ingredients or cooking time.
    • Nut free - substitue the almond flour with ⅓ cup coconut flour and add an extra egg, so you use 5 in total.
    • Other vegetables - you can use other vegetables, like carrot, corn, peas, and onion. Just make sure you keep the total weight similar.
    • Sundried tomatoes - adding some sundried tomatoes is great.
    • Bacon - slice up some rashes of bacon and add to the slice mix before cooking.
    • Other herbs - you can substitute the chives with parsley or basil.

    RECIPE TIPS & FAQS

    How can I make it nut free?

    If you are wanting a nut free version, then simply add ⅓ coconut flour (instead of the almond meal) and add an extra egg (so 5 in total).

    How can I make this slice dairy free?

    You can omit the feta to make this dairy free

    What is the best way to store?

    This recipes freezes really well so you can freeze any leftovers. Just cut into your desired slices and freeze in an airtight container or ziplock bags.

    How do I get rid of the excess liquid from the zucchini?

    Place the shredded zucchini on a few sheets of paper towel and sprinkle 1 teaspoon salt over the top. Leave for 20-30 minutes. The paper towel will absorb the moisture and then the zucchini is ready to use in the recipe.

    Top down view of the cooked veggie slice.

    Looking for other zucchini recipes? Try these:

    Zucchini and Sweet Potato Fritters

    Zucchini Pasta with Tuna and Tomato Sauce

    Pumpkin and Zucchini Fritters

    Zucchini and Walnut Loaf

    Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    Vegetable Slice

    This easy to make vegetable slice is made with zucchini and sweet potato but you can easily substitute with other vegetables and it will still be a winner. You can also make it in bulk so you have extra for the week.
    4.40 from 76 votes
    Print Pin Rate
    Category: Vegetarian
    Cuisine: Western
    Prep Time: 50 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6 people
    Calories: 357kcal
    Author: Vanessa Vickery

    Ingredients

    • 1.6 lbs sweet potatoes peeled and coarsely grated
    • 1.3 lbs zucchini coarsely grated
    • 4 eggs
    • 1 cup almond flour
    • 2 garlic cloves minced
    • 2 tablespoons fresh chives roughly chopped
    • Pinch of sea salt
    • Pinch of black pepper
    • 7 oz feta crumbled
    • 1 teaspoon chili flakes
    US Customary - Metric

    Instructions

    • Pre-heat oven. Pre-heat oven to 355 F |180 C.
    • Remove excess water. Place the shredded zucchini on a few sheets of paper towel and sprinkle 1 teaspoon salt over the top. Leave for 20-30 minutes. The paper towel will absorb the moisture and then the zucchini is ready to use in the recipe.
    • Prepare mixture. Add all ingredients to a large mixing bowl and mix until well combined. Spoon mixture into a baking dish lined with baking paper.
    • Bake. Place in the oven and cook for approximately 35-40 minutes until set and golden on top.
    • Serve. Let it cool for a few minutes and then slice to serve.

    Notes

    To make dairy free - omit the fetta
    To make nut free - add ⅓ coconut flour (instead of the almond meal) and add an extra egg (so 5 in total)
    VARIATIONS
    Using other vegetables - you can use other vegetables, like carrot, corn, peas, and onion. Just make sure you keep the total weight similar.
    Sundried tomatoes - add a handful of sundried tomatoes 
    Bacon - slice up some rashes of bacon and add to the slice mix before cooking.
    Herbs - you can substitute the chives with parsley or basil.

    Nutrition

    Serving: 1slice | Calories: 357kcal | Carbohydrates: 33g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 491mg | Potassium: 735mg | Fiber: 7g | Sugar: 10g | Vitamin A: 17797IU | Vitamin C: 21mg | Calcium: 273mg | Iron: 3mg

    More Zucchini Recipes

    • Oven Baked Zucchini Wedges
    • Pumpkin and Zucchini Fritters
    • Zucchini Noodle Stir-Fry with Beef
    • Zucchini & Sweet Potato Fritters
    37.7K shares
    • Share Me3.4K

    Reader Interactions

    Comments

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      Recipe Rating




    1. Karen

      October 28, 2022 at 3:39 pm

      Can you tell me-How much does one slice weigh in grams please (from this exact recipe)

      Reply
      • Vanessa Vickery

        October 28, 2022 at 9:11 pm

        Sorry I do not weigh the food.

        Reply
    2. Allegra Aelfwynn King

      September 30, 2022 at 11:29 am

      5 stars
      Yum!!!! Thank you so much for sharing <3 I used to make an identical version which used wheat flour (before finding out I was gluten intolerant), so I was incredibly excited to find this recipe 🙂 I will definitely make them again xxoo

      Reply
    3. Louise

      March 29, 2022 at 11:31 am

      Can you use egg whites instead of whole eggs?

      Reply
      • Vanessa Vickery

        March 30, 2022 at 5:25 pm

        I have not tested with just egg whites in recipes before. The egg is used to bind the ingredients, so if that still works ok, then it should be fine.

        Reply
    4. Barbara

      October 11, 2020 at 8:45 pm

      I live in Australia and buy my feta directly from the Deli by weight, could you please tell me how much weight is in a packet of feta? I am dying to try this recipe.

      Reply
      • Vanessa Vickery

        October 28, 2020 at 10:53 pm

        I use the 200gms packets of feta

        Reply
    5. Rachel

      May 25, 2020 at 7:50 am

      Yum yum yum! I followed the recipe. Adding the optional feta and chilli flakes, which should be mandatory IMO 😉. I used the coconut flour and 5 eggs, but swapped the chives for 3 tblsp of finely diced red onions and because I adore garlic, I used 4 cloves instead of 2. It was so scrummy! And I have lots of leftovers for lunch tomorrow. Bonus! Thanks for a great recipe.

      Reply
      • Vanessa Vickery

        May 25, 2020 at 2:13 pm

        It does make it extra special <3

        Reply
      • Louise

        March 29, 2022 at 11:30 am

        Can you use egg whites instead of whole egg?

        Reply
    6. Anonymous

      September 30, 2019 at 4:27 am

      5 stars

      Reply
    7. Anonymous

      September 11, 2019 at 12:45 am

      4 stars

      Reply
    8. Anonymous

      July 16, 2019 at 5:11 am

      5 stars

      Reply
    9. Anonymous

      July 16, 2019 at 1:07 am

      5 stars

      Reply
    10. Justin

      June 10, 2019 at 8:55 pm

      If you add bacon, should you fry it before?
      Thanks

      Reply
      • Vanessa Vickery

        July 22, 2019 at 9:39 pm

        You should be able to just add them to the slice uncooked and they will cook in the oven.

        Reply
    11. Anonymous

      June 03, 2019 at 12:56 pm

      5 stars

      Reply
    12. Ann

      April 20, 2019 at 7:57 am

      5 stars
      This recipe worked great. I didn't have sweet potato on hand so used carrots and white potato, but it still worked. Also used sun dried tomatoes as my optional extra. This is brilliant as a healthy snack for kids

      Reply
    13. Jodie Shirley

      April 20, 2019 at 7:57 am

      5 stars
      Yay made with coconut flour! Thanks so much for the great recipe

      Reply
    14. Jodie Shirley

      January 25, 2019 at 6:54 pm

      5 stars
      Yay made with coconut flour! Thanks so much for the great recipe

      Reply
      • Val

        March 21, 2022 at 6:06 am

        Made this recipe this afternoon using coconut flour and ingredients as listed. Not really to my taste far too sweet unfortunately. The real problem however was the additional cooking time required to try to get a dry bake. It was moist and crumbly cooking when cut having been left to cool despite allowing at least an extra 20 minutes 5 minutes at a time. Maybe I just didn’t dry the zucchini sufficiently.

        Reply
        • Vanessa Vickery

          March 21, 2022 at 8:36 am

          Sorry to hear it did not work out for you. It is not meant to be a sweet recipe either, so not sure how you got it sweet.

          Reply
    15. Mel

      January 24, 2019 at 7:00 am

      I love this recipe, thank you! I usually use around 400-500g sweet potato, two zucchini and six eggs. Also sometimes add nutritional yeast flakes or sundried tomatoes for extra flavour. ?

      Reply
    16. Tracy

      November 12, 2018 at 11:27 am

      Hi can these be frozen?

      Reply
      • Mel

        January 24, 2019 at 7:01 am

        I have frozen slices, very handy for lunches.

        Reply
    17. Ann

      August 19, 2018 at 9:50 pm

      5 stars
      This recipe worked great. I didn't have sweet potato on hand so used carrots and white potato, but it still worked. Also used sun dried tomatoes as my optional extra. This is brilliant as a healthy snack for kids

      Reply
    18. Paulette

      July 30, 2018 at 10:10 pm

      Can you use regular flour

      Reply
      • Vanessa Vickery

        July 31, 2018 at 5:36 pm

        Regular flour should be fine

        Reply
      • Elizabeth

        September 09, 2018 at 4:17 pm

        Can I use egg replacer?

        Reply
        • Vanessa Vickery

          November 05, 2018 at 11:41 am

          Yes you can!

          Reply
          • Yash

            December 26, 2020 at 7:30 am

            This was a great recipe. Easy to make and delicious. Wondering if i can throw in other veggies like corn, carrots and cherry tomatoes etc.

            Reply
            • Vanessa Vickery

              January 04, 2021 at 2:41 pm

              Hi Yash, I haven't tried it with other veggies, but I reckon you could add corn and grated carrot. I am thinking the tomato will bring more liquid to the recipe. So you have to try it and see.

      • Kathleen

        January 25, 2020 at 9:31 pm

        Delicious thanks. I added a little onion. I would probably recommend squeezing some of the juice out of the zucchini mixture. We made about 15 slices...very tasty. We added the feta and the chilli flakes.

        Reply
        • Vanessa Vickery

          January 31, 2020 at 3:33 pm

          Thanks for the tip!! I am due to make it again so will test it out and update the recipe 🙂

          Reply

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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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