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Golden zucchini and potato slices stacked on a wooden serving board with creamy dipping sauce
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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.