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Zucchini Feta Slices

Serves 4–6 (yields about 9 slices)1 cup peeled, finely grated zucchini (about 1 large zucchini)1 cup crumbled feta cheese1 cup all-purpose unbleached flour3 eggs, lightly beaten1/2 cup vegetable oil2 teaspoons baking powder1/4 cup finely chopped parsley1 clove garlic, peeled, minced1 teaspoon salt1/4 teaspoon black pepper, freshly groundButter or vegetable oil to grease baking pan {pinterest_rich_pins_images} Zucchini Feta Slices {/pinterest_rich_pins_images}

Zucchini Feta Slices

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    Zucchini Feta Slices
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    Pack the slices for work or school lunch, or picnic.

Text, photos and food cooked by Michal Martinek

Oct 7, 2018

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Zucchini Feta Slices

Plump, luscious, with a glossy golden crust and freckles of feta and parsley, this comforting stuffing comes together super fast—just mix all the ingredients in a bowl—and it is pretty versatile.

"I love making it," says my Czech friend Jana who gave me the recipe. "You can eat it in summer or winter, warm or cold, on its own or as a main dish, with sliced tomatoes, balsamic and olive oil.


  1. Serves 4–6 (yields about 9 slices)
  2. 1 cup peeled, finely grated zucchini (about 1 large zucchini)
  3. 1 cup crumbled feta cheese
  4. 1 cup all-purpose unbleached flour
  5. 3 eggs, lightly beaten
  6. 1/2 cup vegetable oil
  7. 2 teaspoons baking powder
  8. 1/4 cup finely chopped parsley
  9. 1 clove garlic, peeled, minced
  10. 1 teaspoon salt
  11. 1/4 teaspoon black pepper, freshly ground
  12. Butter or vegetable oil to grease baking pan


Preheat the oven to 350 degrees, and grease an 8-inch square cake pan with butter or vegetable oil.


Place all ingredients in a bowl, and stir until incorporated and no flour is visible.


Pour the mixture into the prepared pan, and bake in the oven until the surface is golden brown and a knife or cake tester inserted in the middle comes out clean—about 40 minutes.


Cut into slices and serve warm or cold.


2 reader comments on Zucchini Feta Slices.

Michal Martinek said:

Hi Angela,
I haven’t tried a GF version, but think an all-purpose gluten-free flour should work fine. If you try it, let me know how it is. Thanks!

October 12 at 10:07 am

Angela Aaron said:

Hello, would it be possible to substitute the flour to make a GF version? If so, which would you suggest? Thanks for sharing, Angela

October 11 at 10:20 pm

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