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.

Why We Love This

Zucchini slice is quick to make, budget friendly and thoroughly delicious! Perfect for those nights when you don’t have much time to cook but still want to use up everything in the fridge.

It’s healthy and satisfying just like quiche, but without the messy, fiddly pastry crust!

This simple zucchini slice is equally amazing served hot or cold. Pack it up for a family picnic or camping trip, or slice into mini pieces for the perfect party finger food!

Related Comfort Food Recipes: Easy Chicken Pasta Bake / Tuna Mornay / Potato Bake

What is Zucchini Slice? 

Zucchini Slice is sometimes referred to as zucchini egg bake or Impossible Pie (as in, it’s just about impossible to stuff up!).

This classic Australian recipe features grated zucchini, bacon and onion in an egg quiche base. From here, it’s easily adaptable to include other leftover ingredients you already have in the fridge.

This recipe is a great one to have on your weekly dinner rotation. It’s delicious, healthy, and easy to eat and store. Serve it hot or cold, freeze it, thaw it, batch it and entertain with it!

It’s great for school lunches and healthy road trip snacks (instead of stopping for meat pies or sausage rolls).

What You’ll Need

• Zucchini – The star if this dish! 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.

How to make Zucchini Slice:

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1. Preheat 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.
2. In a large bowl, add in the flour, cheddar, parmesan, softened butter and eggs. Season with salt and pepper, then mix well to combine.
3. Fold the grated zucchini into the mixture.
4. Pour into the baking dish and mix well to incorporate the bacon and onion. Bake in the oven for 40 minutes or until lightly browned on top.

Wandercook’s Tips

• 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 to stop it sticking and make it even easier to take out once cooked.
• Batch Cook – Make a double batch to serve hot for dinner hot, then have it cold or reheat for lunch the next day.
• 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 the glass baking dish.
• Storage – Cooked zucchini slice will last around 3-5 days in the fridge if stored in an air-tight container. To freeze, wrap in plastic wrap or place into a sealed ziplock bag to prevent freezer burn or drying out. Use up within 2-3 months.
• To Reheat Leftovers – Pop a slice in the microwave and cook on high for around 1.5 minutes. Times will vary depending on your microwave.

FAQs

Variations

• Make It Your Own – Treat this as a ‘base’ recipe. Feel free to modify it to your preference with other vegetables, toppings etc.
• Use What You Have – You really can add just about anything to this crustless quiche! Try it with grated carrot, mushroom, tomato, sweet corn, capsicum / bell pepper, sweet potato, sun-dried tomatoes or even asparagus.
• Gourmet Zucchini Slice – Try stirring fresh ricotta or crumbled goat’s cheese through the quiche mixture. Swap regular bacon for wood smoked bacon. Top with slices of tomato and sprinkle with extra parmesan, extra bacon and a scattering of pine nuts before baking.
• Zucchini Slice Muffins – Divide the mixture into muffin pans and cook for slightly less time. Look for golden tops and pierce with a wooden skewer or chopstick to double check they’re cooked in the middle. If it comes out clean, they’re ready.
• Use Any Flour – Instead of white flour, you can swap out for wholemeal, rye or gluten free flour. If using GF, add 1-2 tsp baking powder to compensate. The only thing to watch here is baking time. Keep an eye on the browning top and make sure to use the wooden skewer test.
• Make Without Flour – Leave the flour out for a completely gluten free option. Note the texture will be more like a frittata.

More Australian classics to try next:

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