Keto Zucchini Slice Recipe

Keto Zucchini Slice Recipe – Low Carb, Delicious & Easy!

This quick, low-carb zucchini dish is perfect for meal prep, breakfast, or a light lunch. Keto Zucchini Slice with bacon is the ultimate go-to! Packed with protein, healthy fats, cheesy goodness, and just the right amount of spice, this dish ticks all the boxes for those on a keto lifestyle. It's also known as keto zucchini pie bars — slice it, pack it, and you’re good to go!

FULL PRINTABLE RECIPE CARD IS BELOW THE ARTICLE

🥒 Why You’ll Love This Keto Zucchini Slice

• Low in carbs and high in flavor.

• Great for keto meal prep or keto lunchboxes.

• Freezable and family-friendly.

• Uses affordable and accessible ingredients.

  

  🛒 Ingredients

  Here are the full ingredients you'll need for this low carb zucchini dish, with measurements in grams, ounces, and cups:

  • 50 g (1.76 oz / ⅓ cup) diced bacon, fried until crispy

  • 46 g (1.6 oz / ⅓ cup) diced onion, fried and caramelized

  • 276 g (9.7 oz / approx. 2½ cups) shredded zucchini (squeezed to remove moisture)

  • 3 large eggs

  • 170 g (6 oz / ¾ cup) cottage cheese

  • ⅓ cup grated parmesan cheese (for the mixture) + ¼ cup grated parmesan cheese (for topping)

  • 1 pinch of salt

  • ¼ teaspoon ground pepper

½ teaspoon ground paprika

👨‍🍳 How to Make Keto Zucchini Slice

1. Cook Bacon and Onion

• In a medium skillet, fry the diced bacon until golden and fragrant.

• Remove bacon and, in the same pan, sauté the diced onion in the leftover bacon grease until golden and caramelized.

2. Prepare the Zucchini

• Grate the zucchini with a coarse grater.

• Using a cheesecloth or clean kitchen towel, squeeze out as much water as possible to avoid a soggy slice.

3. Mix the Ingredients

• In a large mixing bowl, combine:

  • Shredded zucchini

  • Fried bacon and onions

  • Eggs

  • Cottage cheese

  • ⅓ cup parmesan

  • Salt, pepper, and paprika

• Mix until everything is well incorporated.

4. Bake the Slice

• Preheat your convection oven to 180°C (356°F).

• Line a baking tray with parchment paper.

• Pour the mixture into the tray and spread evenly.

• Top with the remaining ¼ cup Parmesan.

• Bake for 25 minutes or until the top is golden and the bottom is firm.

🧀 Serving Tips

• Serve keto zucchini pie bars hot or cold — it's delicious both ways!

• Enjoy with a crisp green salad or as a protein-packed breakfast on the go.

• It keeps in the fridge for up to 4 days and freezes beautifully.

🔁 Variations & Additions

• Add fresh herbs like parsley or dill for brightness

• Use ricotta instead of cottage cheese for a smoother texture

• Include chopped spinach or diced capsicum for added veggies

• Want more richness? Mix in shredded cheddar!

   

  🧊 Storage & Freezing

  Cut into slices or bars after baking.
  Let cool, then store in an airtight container in the fridge or freeze in layers using parchment paper between slices. Reheat in an oven or air fryer for best results.

  This keto zucchini slice is not just easy — it’s incredibly satisfying and versatile. Whether you’re meal prepping or whipping up a quick dinner, it’s the perfect low carb zucchini dish to keep you on track and well-fed

  

  Keto Zucchini Slice Recipe

  Prep Time: 15 minutes

  Cook Time: 25 minutes

  Total Time: 40 minutes

  Easy low carb zucchini slice with bacon. Keto Zucchini Slice is the perfect recipe for anyone following a ketogenic lifestyle. Also known as keto zucchini pie bars, this dish is loaded with veggies, healthy fats, protein, and flavor! Ideal for keto meal prep, lunchboxes, keto party food, or even as a hearty breakfast. Fantastic keto zucchini recipe!

  Print

  Ingredients

  • Diced bacon, 50 g (1.76 oz / ⅓ cup), fried until crispy
  • Diced onion, 46 g (1.6 oz / ⅓ cup), fried and caramelized
  • Shredded zucchini, 276 g (9.7 oz / approx. 2½ cups), squeezed to remove excess moisture
  • Eggs, 3 large
  • Cottage cheese, 170 g (6 oz / ¾ cup)
  • Grated parmesan cheese (for mixture), ⅓ cup + ¼ cup for topping
  • Salt, 1 pinch
  • Ground pepper, ¼ teaspoon
  • Ground paprika, ½ teaspoon

  Instructions

  1. Cook Bacon and Onion
  In a medium skillet, fry the diced bacon until golden and fragrant.
  Remove the bacon and, in the same pan, sauté the diced onion in the leftover bacon grease until golden and caramelized.
  2. Prepare the Zucchini
  Grate the zucchini.
  Using a cheesecloth or clean kitchen towel, squeeze out as much water as possible to avoid a soggy slice.
  3. Mix the Ingredients
  In a large mixing bowl, combine:
  Shredded zucchini
  Fried bacon and onions
  Eggs
  Cottage cheese
  ⅓ cup parmesan
  Salt, pepper, and paprika
  Mix until everything is well incorporated.
  4. Bake the Slice
  Preheat your convection oven to 180°C (356°F).
  Line a baking tray with parchment paper.
  Pour the mixture into the tray and spread evenly.
  Top with the remaining ¼ cup Parmesan.
  Bake for 25 minutes or until the top is golden and the center is firm.

  Serve and enjoy!

  Notes

  For the dish 16 x 17 z 7 cm or 10 x 7 x 3 inch

  Nutrition Information:

  Yield: 6 Serving Size: ⅙th = 1 slice
  Amount Per Serving: Calories: 162Total Fat: 10.8gNet Carbohydrates: 2.8gProtein: 12.7g

  Nutritional data are for your information only, please, calculate your own macros with the ingredients you use.