High Protein Zucchini Slice

High protein zucchini slice is one of the easiest savoury recipes to keep in the fridge for quick lunches, breakfast prep or a simple snack plate. It is soft, eggy, full of zucchini and practical enough to eat warm or cold.

This version uses eggs, cottage cheese, grated zucchini, cheddar and a small amount of Bare Blends Bare Whey Protein Isolate. Bare WPI is neutral and unsweetened, so it can support a savoury bake without making the slice taste like a protein shake.

Why zucchini slice works for meal prep

Zucchini slice has a naturally useful base: eggs for structure, zucchini for moisture, cheese for flavour and a little flour to help it set. Adding protein powder needs a light hand. Too much can make the slice firm or dry, so we use 15 g rather than a full serving (30 g) in the batter.

The other important step is squeezing the zucchini. Zucchini holds a lot of water, and that extra moisture can stop the middle from setting properly. A quick squeeze in a clean tea towel makes the finished slice much easier to cut and pack.

Ingredients

Makes 8 squares.

• 2 medium zucchini, grated
• 5 eggs
• 1/2 cup cottage cheese
• 1/2 cup grated cheddar
• 1/2 cup self-raising flour
• 15 g (half serve) Bare Blends Bare WPI
• 2 spring onions, finely sliced
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked pepper
• Optional: 1/2 teaspoon garlic powder or a small handful of chopped parsley

If your cottage cheese is very thick, mash it lightly with a fork before mixing so it spreads evenly through the batter.

How to make high protein zucchini slice

1. Preheat the oven to 180°C fan-forced and line a 20 cm square baking tin with baking paper.
2. Grate the zucchini, then place it in a clean tea towel and squeeze firmly to remove excess moisture.
3. In a large bowl, whisk the eggs, cottage cheese and olive oil until mostly combined.
4. Add the squeezed zucchini, cheddar, spring onions, salt, pepper and any optional herbs.
5. Sprinkle over the self-raising flour and Bare WPI, then fold gently until the mixture is even. Do not overmix.
6. Pour into the lined tin and smooth the top.
7. Bake for 28 to 34 minutes, or until the centre is set and the top is lightly golden.
8. Cool in the tin for 10 minutes, then transfer to a rack. For neat slices, cool fully before cutting.

Serve warm with salad, yoghurt herb sauce or avocado, or pack it cold with cherry tomatoes and greens.

Texture tips

A good zucchini slice should be tender and sliceable, not wet in the centre or rubbery at the edges. These small details help:

• Squeeze the grated zucchini well before adding it to the bowl.
• Use 15 g of Bare WPI rather than pushing the recipe too high in powder.
• Fold the dry ingredients through gently so the eggs stay light.
• Let the slice cool before cutting if you want clean meal-prep squares.
• Store slices in an airtight container in the fridge and reheat gently if serving warm.

If the top is browning before the centre is set, loosely cover the tin with foil for the final 5 to 10 minutes.

Easy variations

Spinach and feta

Add a handful of chopped baby spinach and swap half the cheddar for crumbled feta. This gives the slice a saltier, more brunch-style flavour.

Corn and capsicum

Add 1/3 cup corn kernels and finely diced capsicum. Keep the zucchini well squeezed so the extra vegetables do not make the batter too wet.

Bacon-style brunch slice

Add cooked diced bacon or ham if that suits your household. Reduce the added salt slightly because cured meats and cheese already bring saltiness.

Dairy-free direction

Use a dairy-free cheese alternative and replace the cottage cheese with a thick unsweetened dairy-free yoghurt. For a plant-based protein option, Bare Plant Protein can work, but add a splash of milk if the batter thickens too much.

Why we use Bare WPI

We have chosen Bare Whey Protein Isolate for this zucchini slice because it is unflavoured, unsweetened and clean-tasting. In a savoury recipe, that matters. The eggs, zucchini and cheese should still taste like the main ingredients.

If you prefer a plant-based option, Bare Plant Protein is the most natural swap because it is also neutral. For sweet bakes, our whey protein concentrate, whey protein isolate and vegan protein ranges give you more flavour options, but Bare WPI is the best fit here for a savoury slice.

Storage and serving ideas

Keep the slice in the fridge for up to three days in an airtight container. It can be eaten cold, or warmed gently in the oven or air fryer until just heated through.

For lunch, pack two squares with salad, avocado, cherry tomatoes or a small tub of yoghurt herb sauce. For breakfast, serve it with sautéed spinach or toast. For a snack plate, cut it into smaller pieces and add cucumber, hummus and fruit on the side.

Ready to make it?

This high protein zucchini slice is a practical way to use Bare WPI in a savoury recipe, not just smoothies or sweet snacks. Start with Bare Whey Protein Isolate from our online store, or explore our recipe collection for more everyday protein ideas.