Zucchini and Potato Slice

This Zucchini and Potato Slice is a simple, savory recipe made with freshly shredded zucchini, potatoes, and onion, combined with egg, flour, and a few basic seasonings. The mixture is spread thinly in a baking pan and baked until beautifully golden on top, while the inside stays soft, tender, and full of flavor.

Ready in just 30 minutes, it is a perfect choice for a quick breakfast, light lunch, easy dinner, or satisfying side dish made with everyday ingredients.

This recipe is a wonderful way to turn simple, affordable vegetables into a warm and satisfying homemade meal. Zucchini is especially versatile, and this helpful USDA seasonal produce guide includes useful information about choosing, storing, and preparing it. Serve the slices warm or at room temperature with sour cream, plain Greek yogurt, or my fresh Creamy Cucumber Salad. The crisp vegetables and light lemon dressing make a refreshing contrast to the soft, golden Zucchini and Potato Slice.

Quick Recipe Info

• Prep Time: 10 minutes
• Bake Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Cooking Method: Oven-baked
• Best For: Breakfast, brunch, light lunch, dinner, or a savory side dish
• Serving: Delicious warm or at room temperature

Why You’ll Love This Zucchini and Potato Slice

• Ready in 30 minutes: From grating the vegetables to serving, this simple recipe comes together quickly and is perfect for busy days.
• Made with basic ingredients: Zucchini, potatoes, onion, egg, flour, and a few simple seasonings are all you need.
• Easy to prepare: There is no complicated shaping or frying. Simply mix the ingredients, spread the batter into a baking pan, and bake.
• Soft inside and golden on top: The shredded vegetables keep the center tender, while the thin layer develops a beautifully baked surface.
• Perfect for any time of day: Serve it for breakfast, brunch, a light lunch, an easy dinner, or as a savory side dish.
• Delicious warm or cold: It tastes wonderful fresh from the oven, but the leftovers are also great served at room temperature or gently reheated.

Ingredients You’ll Need

You only need a few simple everyday ingredients to make this easy zucchini and potato slice, and the exact measurements are listed in the recipe card below.

Zucchini – Use one large, firm zucchini and grate it using the large holes of a box grater.

Potatoes – Peel and grate the potatoes so they cook quickly and blend evenly into the batter.

Onion – Grated onion adds moisture and savory flavor throughout every slice.

Eggs – The eggs help bind the vegetables, flour, and other ingredients together.

Sour cream – Adds moisture, richness, and a light tangy flavor to the baked slice.

All-purpose flour – Gives the mixture structure and helps create soft, sliceable pieces.

Water – Loosens the batter and makes it easier to spread evenly in the baking pan.

Oil – Keeps the inside tender and prevents the vegetable slice from becoming dry.

Butter – Brush the freshly baked surface with melted butter for extra flavor and a softer golden top.

Salt and black pepper – Simple seasonings are all this recipe needs, but you can adjust the amounts to your taste.

How to Make Zucchini and Potato Slice

Making this zucchini and potato slice is quick and simple. Because the batter is spread in a thin layer, it bakes quickly and develops a beautifully golden top.

Prepare the Vegetables

Wash the zucchini and grate it using the large holes of a box grater. Peel and wash the potatoes, then grate them in the same way. Peel the onion and grate it directly into the bowl.

Place the grated zucchini, potatoes, and onion in one large mixing bowl. There is no need to squeeze the liquid from the zucchini for this recipe.

Add the Wet Ingredients and Seasonings

Add the eggs, sour cream, oil, and water to the grated vegetables. Season with salt, ground black pepper, and garlic powder to taste.

Mix everything thoroughly until the vegetables are evenly coated and all the ingredients are well combined.

Mix in the Flour

Gradually add the all-purpose flour and continue mixing until no dry patches remain. The mixture should be thick but still soft and easy to spread across the baking sheet.

Spread the Batter in the Pan

Preheat the oven to 480°F (250°C).

Line a large rimmed oven baking sheet, approximately 17 × 13 inches (43 × 33 cm), with parchment paper. Pour the mixture onto the prepared baking sheet and use a spatula to spread it into a thin, even layer, reaching all the way to the edges.

Bake Until Golden

Bake for approximately 18–20 minutes, or until the top is deeply golden and the potatoes are tender. Since oven temperatures can vary, begin checking it after about 15 minutes and avoid baking it until dry.

Brush with Butter

Remove the baked zucchini and potato slice from the oven and immediately brush the hot surface with melted butter. This adds extra flavor and helps keep the top soft and delicious.

Allow it to cool for a few minutes, then cut it into 12 square pieces.

Serving Suggestions

This Zucchini and Potato Slice is best served warm, when the inside is soft and tender and the top is still lightly golden. For a fresh and balanced meal, serve it with a creamy cucumber salad on the side. The cool, creamy salad pairs beautifully with the warm savory slices and adds a refreshing contrast.

It also tastes delicious with:

• Sour cream or plain Greek yogurt
• A simple tomato salad
• Fresh sliced cucumbers or mixed garden vegetables
• A glass of plain yogurt or kefir for a traditional-style meal

Whether you serve it for breakfast, lunch, or a light dinner, this easy vegetable slice makes a simple and satisfying homemade dish.

How to Store and Freeze

Allow the zucchini and potato slice to cool completely before storing. Place the pieces in an airtight container, separating the layers with parchment paper if needed. Store in the refrigerator for up to 3-4 days.

To reheat, warm individual slices in the microwave for about 30-60 seconds, or place them in a 350°F (175°C) oven for 10-15 minutes until heated through. Reheating in the oven or air fryer helps restore the lightly crisp edges.

For longer storage, freeze the completely cooled slices individually. Wrap each piece tightly, then place them in a freezer-safe container or bag. Freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating. You can also reheat the slices directly from frozen in a 350°F (175°C) oven until hot throughout. Freeze the zucchini and potato slices on their own and prepare the creamy cucumber salad fresh when serving.

Nutrition Per Serving

Based on 12 servings, one zucchini and potato slice contains approximately:

• Calories: 204 kcal
• Carbohydrates: 26 g
• Protein: 5 g
• Fat: 9 g
• Saturated Fat: 3 g
• Fiber: 2 g
• Sugar: 2 g
• Cholesterol: 41 mg
• Sodium: 25 mg, plus any added salt

Nutrition information is an estimate and may vary depending on the ingredients and brands used. The calculation does not include salt, black pepper, or garlic powder.

Conclusion

This Zucchini and Potato Slice is a simple and comforting baked recipe made with everyday ingredients and ready in just 30 minutes. The grated vegetables keep every piece soft and tender inside, while the high oven temperature creates a beautifully golden top and lightly crisp edges.

It is perfect for breakfast, brunch, lunch, a light dinner, or as a savory side dish. Serve it warm with creamy cucumber salad, sour cream, or plain Greek yogurt for a simple and satisfying homemade meal the whole family can enjoy.

Happy baking!

Inga

Zucchini and Potato Slice

This easy zucchini and potato slice is made with shredded vegetables, eggs, sour cream, and flour, then baked in a thin layer until tender inside and beautifully golden on top. Ready in just 30 minutes, it is perfect for breakfast, brunch, lunch, or a savory side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Breakfast, Side Dish

Cuisine: Mediterranean

Calories: 204

Ingredients Equipment Method Notes

Ingredients

  

• 14 oz zucchini grated 400gr
• 18 oz potatoes, peeled and grated 500gr
• 1 medium onion, peeled and grated
• 2 large eggs
• 7 tbsp sour cream 100gr
• 1 cup water 200ml
• 2 cups all-purpose flour 250gr
• 1/4 cup vegetable oil 60ml
• Salt, to taste
• Ground black pepper, to taste
• Garlic powder, to taste
• 2 tbsp unsalted butter

Equipment

• 1 Box grater
• 1 Large mixing bowl
• 1 Wooden spoon or silicone spatula
• 1 Large rimmed baking sheet, approximately 17 × 13 inches (43 × 33 cm)
• 1 Parchment paper
• 1 Sharp knife for slicing

Method

 

1. 1. Preheat the oven

   Preheat the oven to 480°F (250°C). Line a large rimmed baking sheet, approximately 17 × 13 inches (43 × 33 cm), with parchment paper.

   2. Grate the vegetables

   Wash and grate the zucchini. Peel and wash the potatoes, then grate them. Peel and grate the onion. Place all the grated vegetables in a large mixing bowl.

   3. Add the wet ingredients

   Add the eggs, sour cream, water, and vegetable oil. Season with salt, black pepper, and garlic powder to taste. Mix until everything is evenly combined.

   4. Add the flour

   Add the all-purpose flour and mix thoroughly until no dry flour remains. The mixture should be thick, soft, and easy to spread.

   5. Spread in the pan

   Pour the mixture onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer.

   6. Bake

   Bake for 18–20 minutes, or until the top is golden, the center is set, and the potatoes are tender.

   7. Brush and slice

   Remove the baking sheet from the oven and immediately brush the hot surface with melted butter. Allow it to cool for a few minutes, then cut it into 12 square slices.

Notes

• -There is no need to squeeze the liquid from the grated zucchini.
• -Bake the mixture soon after preparing it because grated potatoes can darken and the vegetables release more liquid as they sit.
• -Spread the batter evenly and fairly thin so it cooks within 20 minutes.
• -Oven temperatures vary, so begin checking after about 15 minutes.
• -Serve warm or at room temperature with creamy cucumber salad, sour cream, or plain -Greek yogurt.
• -Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
• -The baking-sheet measurement is approximate; use the large rimmed tray that comes with your oven.