Super Easy Zucchini Slice

Close up shot of a stack of zucchini slice.

Super Easy Zucchini Slice

This is the BEST Zucchini Slice recipe, perfect for dinner, lunch, picnics and parties - you name it! Easy staple ingredients, quick prep time, and a great way to use up leftovers.

Course Dinner, Lunch, Snack

Cuisine Australian

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 146kcal

Author Wandercooks

Cost $10

Ingredients

3 zucchini
1 cup self raising flour
2 bacon rashers
5 eggs
1 cup cheese grated
1/4 cup Parmesan cheese pecorino romano
1 onion
1 tbsp butter softened
Salt and pepper to taste

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 360°F.
Heat a frying pan on medium heat and add in the bacon. Once it starts to brown, and you start to see the bacon fat come out, add the onions. Cook for a few minutes to soften. Remove from heat and transfer to the baking dish to cool.
In a large mixing bowl, add in the flour, cheddar, parmesan, softened butter and eggs. Season with salt and pepper, then mix well to combine.
Fold the grated zucchini into the mixture.
Pour into the baking dish and mix well to incorporate the bacon and onion.
Bake for 40 minutes or until lightly browned on top.

Video

Notes

Zucchini – The star if this dish! Also known as courgette or summer squash. Once grated, be sure to squeeze out as much liquid as possible to avoid a soggy slice. Try using smaller zucchinis, which naturally contain less water.
Eggs – We use whole, large eggs in this recipe.
Flour – Self raising flour give extra lift and structure to the slice. Sub with regular all purpose flour with 1 tsp baking powder added.
Onion – We use regular brown onions. Sub with spring onions, shallots or even red onion in a pinch. If you prefer a milder taste, you can replace with half a leek, finely chopped.
Bacon – Any style will do, we prefer middle rashers for a good mix of meat and fat. Sub with ham, chorizo or leftover sausages for extra favour.
Cheese – Go for a full flavour grated cheddar (known as tasty cheese in Australia) plus finely grated parmesan for extra cheesy goodness.
Baking Dish – We recommend a wide, rectangular glass baking dish, which helps the slice cook quickly and evenly through the middle. If you like, you can line the dish with baking paper / parchment paper to stop it sticking and make it even easier to take out once cooked.
Test It’s Ready – The slice is ready once the top starts to brown. You can double check with a wooden skewer or toothpick, just like a cake. If it comes out clean, it’s ready.
One Pot – Save on time and dishes. Skip cooking the onion and bacon separately and just mix everything together in your baking dish.
Storage – Cooked zucchini slice will last around 3-5 days in the fridge if stored in an airtight container. To freeze, we recommend slicing into portions to make it easy to take out the perfect amount later. Store in an airtight container in the freezer for 2-3 months.

Nutrition