Low Sodium Zucchini Slice

Light, flavorful, and packed with wholesome ingredients, this Low Sodium Zucchini Slice is a guilt-free recipe that's perfect for breakfast, lunch, or snacking. Made with fresh zucchini, grated carrot, and a touch of garlic, this savory bake is infused with the goodness of whole wheat flour and low-sodium cottage cheese, making it a heart-healthy choice. The secret to its perfect texture lies in squeezing out excess zucchini moisture for a slice that's never soggy. Seasoned with black pepper, fresh parsley, and optional paprika for a subtle kick, this dish is baked to golden perfection in under an hour. Serve it warm or at room temperature for a satisfying, low-sodium meal or pair it with a crisp side salad for extra freshness. Packed with nutrients and requiring minimal preparation, this versatile zucchini slice is a must-try for anyone looking for a healthy, salt-conscious dish!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 1 medium Carrot
• 1 clove Garlic
• 3 stalks Green onions
• 4 large Eggs
• 1 cup Low sodium cottage cheese
• 1 cup Whole wheat flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Paprika (optional, for added flavor)
• 1 tablespoon Olive oil
• 2 tablespoons (chopped) Fresh parsley

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking dish (approximately 9x13 inches) with olive oil or line it with parchment paper.

Step 2

Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel, then squeeze out as much liquid as possible. This step is essential to prevent a soggy slice.

Step 3

Finely mince the garlic and slice the green onions into thin rounds. Set aside.

Step 4

In a large mixing bowl, beat the eggs until light and frothy. Add the low sodium cottage cheese, olive oil, and freshly chopped parsley, stirring until well combined.

Step 5

Sift the whole wheat flour and baking powder into the bowl. Add the black pepper and paprika (if using) and mix to incorporate.

Step 6

Fold in the grated and squeezed zucchini, grated carrot, minced garlic, and sliced green onions to the batter. Stir until everything is evenly distributed.

Step 7

Pour the mixture into the prepared baking dish and spread it out evenly using a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove from the oven and let the zucchini slice cool in the dish for at least 10 minutes before slicing into squares or rectangles.

Step 10

Serve warm or at room temperature. This slice can be enjoyed on its own or with a side salad for a complete meal.

Nutrition Facts

Serving size	(1281.7g)

Amount per serving	% Daily Value*
Calories	1266.6

Total Fat 42.5g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 1.8g
Cholesterol 765.0mg	0%
Sodium 6421.4mg	0%
Total Carbohydrate 157.2g	0%
Dietary Fiber 23.0g	0%
Total Sugars 53.9g
Protein 71.9g	0%

Vitamin D 164IU	0%
Calcium 522.0mg	0%
Iron 12.0mg	0%
Potassium 2611.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 22.1%

Carbs: 48.4%