Paleo Zucchini Slice

Packed with nutritious, whole-food ingredients, this Paleo Zucchini Slice is a versatile and flavor-packed dish perfect for a healthy breakfast, lunch, or snack. Featuring grated zucchini and carrot, nitrate-free bacon, and a touch of coconut flour and milk for that classic slice texture, this recipe is completely grain-free, dairy-free, and aligned with Paleo principles. The combination of fresh parsley, garlic, and a hint of black pepper adds the perfect savory flavor boost, while the eggs create a light and fluffy bake. Simple to prepare, this dish comes together in just 15 minutes of prep time and is baked to golden perfection in under an hour. Serve it warm or enjoy it cold as a handy, make-ahead meal option—ideal for busy days or meal prepping. Whether you're following a Paleo lifestyle or simply looking for a wholesome, low-carb zucchini slice, this recipe is sure to become a family favorite!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 medium (grated) zucchini
• 1 medium (grated) carrot
• 1 small (finely diced) onion
• 2 cloves (minced) garlic
• 6 large eggs
• 2 tablespoons coconut flour
• 0.25 cup coconut milk
• 1 tablespoon (plus extra for greasing) olive oil
• 3 slices (nitrate-free, diced) bacon
• 1 teaspoon (Paleo-friendly) baking powder
• 2 tablespoons (chopped) fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a baking dish or a square 9x9-inch pan with olive oil, then line with parchment paper for easy removal later.

Step 2

In a large mixing bowl, combine the grated zucchini and carrot. Use your hands to gently squeeze out excess moisture from the vegetables and discard the liquid.

Step 3

Add the diced onion, minced garlic, and diced bacon to the bowl with the shredded vegetables.

Step 4

In a separate bowl, whisk the eggs until frothy. Then, mix in the coconut flour, coconut milk, olive oil, baking powder, salt, and black pepper until well combined.

Step 5

Pour the wet mixture into the large bowl with the vegetables and bacon. Add the chopped parsley and gently mix all the ingredients together until evenly distributed.

Step 6

Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until the slice is golden brown on top and set in the center. To check doneness, insert a toothpick into the middle; it should come out clean.

Step 8

Remove the zucchini slice from the oven and allow it to cool in the pan for 10 minutes before lifting it out using the parchment paper.

Step 9

Cut into squares or slices and serve warm or at room temperature.

Nutrition Facts

Serving size	(906.8g)

Amount per serving	% Daily Value*
Calories	948.3

Total Fat 54.6g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1139.8mg	0%
Sodium 5381.6mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 12.4g	0%
Total Sugars 34.8g
Protein 54.3g	0%

Vitamin D 249.8IU	0%
Calcium 289.1mg	0%
Iron 8.4mg	0%
Potassium 1755.2mg	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: 51.7%

Protein: 22.8%

Carbs: 25.5%