If you’re looking for a simple way to turn fresh summer vegetables and pantry staples into a satisfying meal, this zucchini, black bean, and corn slice is exactly what you need. It’s a straightforward, no-flour recipe that bakes up firm yet tender, making it perfect for a snack, lunchbox, or light dinner. Combining grated zucchini squeezed dry, mashed black beans, sweet corn, and a good amount of shredded cheddar gives it a balanced texture and flavor that’s both wholesome and comforting. You can prep everything in one bowl, and the addition of ground flaxseed and cumin lends just enough earthy warmth to keep it interesting without being overpowering.
One small but handy tip: be sure to squeeze as much moisture as possible from the zucchini to avoid a soggy slice. Baking until the top is nicely browned and the edges are firm ensures clean cuts without crumbling. It also cools down quickly, which is great if you’re hungry right after it comes out of the oven.
Why You’ll Love This Recipe
- Uses simple, everyday ingredients you probably have on hand.
- Naturally gluten-free and flourless for an easy, healthy alternative.
- Great balance of protein, fiber, and veggies in one dish.
- Holds together well when sliced, thanks to flaxseed and eggs as binders.
- Minimal prep—just mix, spread, bake, and cool.
- Perfect for meal prep, picnics, or a quick vegetarian main.
Ingredients
- 2 cups (about 200 g) grated zucchini, squeezed very dry
- 1 can (15 oz / 425 g) black beans, drained and lightly mashed
- 1 cup (150 g) corn kernels, fresh or frozen (thawed if frozen)
- 3 large eggs
- 1 cup (100 g) shredded cheddar cheese
- 2 tablespoons (14 g) ground flaxseed
- 1 teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
Ingredient Notes
Grated zucchini is the base here, but it’s crucial to squeeze out as much water as possible using a clean kitchen towel or paper towels—this step prevents the slice from becoming soggy. Black beans add protein and creaminess, mashed lightly so they hold texture but still bind well. Corn brings natural sweetness and a pop of color. Ground flaxseed serves as a great binder instead of flour, giving structure and a mild nutty flavor. Cheddar cheese not only enriches the flavor but also helps the slice set while baking. Cumin offers a subtle warmth that complements the beans and veggies nicely without stealing the show.
Kitchen Tools Needed
- Box grater or food processor for grating zucchini
- Clean kitchen towel or cheesecloth for squeezing moisture
- Large mixing bowl
- 8-inch (20 cm) square baking pan
- Parchment paper
- Spatula or wooden spoon
- Measuring cups and spoons
- Oven
Step-by-Step Instructions
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Preheat your oven to 375°F (190°C). Line an 8-inch (20 cm) square baking pan with parchment paper, letting the paper overhang slightly for easy removal.
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Grate the zucchini and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible—this makes a big difference in the final texture.
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In a large bowl, combine the squeezed zucchini, lightly mashed black beans, and corn kernels. Stir gently to mix.
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Crack in the eggs, then add shredded cheddar, ground flaxseed, cumin, salt, and pepper. Mix everything evenly until well combined. The mixture will be moist but should hold together nicely.
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Transfer the mixture to the lined pan. Spread it evenly, smoothing the top with a spatula or the back of a spoon.
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Bake for 30 to 35 minutes, or until the slice is firm to the touch and golden brown on top. The edges should pull slightly away from the pan, indicating it’s done.
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Remove from the oven and let cool completely in the pan for at least 10 minutes before lifting it out using the parchment paper.
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Cut into squares and serve warm or at room temperature.
Pro Tips
- Make sure to drain and mash the black beans just enough to hold texture but still bind well—over-mashing turns the mix too pasty.
- If your zucchini is watery, squeeze more than once to avoid sogginess. A second squeeze after mixing won’t hurt if you feel it’s too wet.
- Let the slice cool before cutting to help it hold its shape better.
- Try using aged cheddar for a deeper flavor, or mix in a touch of smoked paprika with the cumin for a smoky twist.
- Using parchment paper not only prevents sticking but makes cleanup so much easier.
Common Mistakes
- Skipping the step of squeezing out zucchini moisture, which results in a soggy, uneven bake.
- Over-mashing the black beans so the texture becomes gloopy instead of sturdy.
- Spreading the mixture unevenly in the pan, leading to uneven cooking and browning.
- Cutting into the slice immediately after removing it from the oven, which causes it to crumble.
- Not seasoning well enough—this recipe benefits from a good pinch of salt and pepper to brighten flavors.
Variations
- Swap cheddar for feta or mozzarella for a different cheese profile and texture.
- Add a few chopped fresh herbs like cilantro or parsley for brightness.
- Mix in diced red or green bell pepper for extra crunch and color.
- Use chili powder or smoked paprika instead of cumin for a different spice note.
Serving Suggestions
Serve these slices warm or at room temperature alongside a fresh green salad or a dollop of sour cream or Greek yogurt. They travel well and are great packed for lunches or picnics. You can also enjoy them as a side dish with grilled meats or roasted vegetables.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because it’s a baked egg-based slice, it’s best eaten relatively soon for optimal texture and flavor.
Reheating Tips
Reheat slices gently in a preheated oven at 325°F (160°C) for about 10 minutes or until warmed through. This helps maintain a crisp top and prevents the slice from becoming soggy. Microwaving can be done in a pinch but may soften the texture.
Nutrition Estimate (per serving, makes about 8 servings)
- Calories: 140
- Protein: 9 g
- Carbohydrates: 12 g
- Fat: 6 g
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 8 squares
- Cuisine: American/Vegetarian
- Course: Snack, Light Lunch, Side
- Calories: 140 per serving
Frequently Asked Questions
Can I use frozen corn for this recipe?
Yes, just make sure it’s thawed and well-drained before adding, so the mixture doesn’t get watery.
Is there a substitute for eggs in this recipe?
You could try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), but this might change the texture slightly and make the slice more delicate.
Can I make this recipe vegan?
You’d need to swap the eggs and cheese with vegan alternatives, but the binding might be less firm. Adding extra flaxseed or a vegan binder could help.
How do I prevent the slice from sticking to the pan?
Use parchment paper with overhang for easy lifting and avoid greasing the pan heavily to prevent sogginess.
Can I add other vegetables to this slice?
Yes, finely chopped bell peppers, carrots, or even spinach work well as long as they’re not too watery and are chopped small.
This zucchini, black bean, and corn slice is a crowd-pleaser for any season thanks to its simplicity and satisfying textures. With a little care around moisture and baking time, it becomes a versatile dish that’s quick enough for weeknight dinners and tasty enough for sharing. Give it a try—you might find it becoming one of your weeknight favorites.
Zucchini, Black Bean, and Corn Slice
A simple, flourless slice made with grated zucchini, black beans, corn, and cheddar, perfect for a snack or light meal.
Main Ingredients
- 2 cups grated zucchini, squeezed very dry (Squeeze out moisture using a clean kitchen towel or paper towels.)
- 1 can black beans, drained and lightly mashed (Mash just enough to hold texture but avoid over-mashing.)
- 1 cup corn kernels, fresh or frozen (thawed if frozen)
- 3 large eggs (Serve as binders for the slice.)
- 1 cup shredded cheddar cheese (Cheddar enriches flavor and helps set the slice.)
- 2 tablespoons ground flaxseed (Serves as a binder in place of flour.)
- 1 teaspoon ground cumin (Adds subtle warmth.)
- ½ teaspoon salt (Adjust to taste.)
- ¼ teaspoon freshly ground black pepper
Preparation
- Preheat your oven to 375°F (190°C). Line an 8-inch (20 cm) square baking pan with parchment paper, letting the paper overhang slightly for easy removal.
- Grate the zucchini and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible.
- In a large bowl, combine the squeezed zucchini, lightly mashed black beans, and corn kernels. Stir gently to mix.
- Crack in the eggs, then add shredded cheddar, ground flaxseed, cumin, salt, and pepper. Mix everything evenly until well combined.
- Transfer the mixture to the lined pan. Spread it evenly, smoothing the top with a spatula or the back of a spoon.
Baking
- Bake for 30 to 35 minutes, or until the slice is firm to the touch and golden brown on top.
- Remove from the oven and let cool completely in the pan for at least 10 minutes before lifting it out using the parchment paper.
- Cut into squares and serve warm or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven for best texture.
