Australian/ Baking/ Breakfast/ Dinner/ Lunch/ Recipes/ Snack/ Super Simple

Super Easy Zucchini Slice

24/06/2021

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.

Pieces of zucchini slice on a plate.

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!

Four pieces of zucchini slice stacked on top of each other.

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).

Our variations on the traditional recipe:

  1. Bacon and onion are usually added into the mixture uncooked, but we prefer giving them a quick fry. This brings out extra flavour and lets us make use of the bacon fat. 
  2. Some zucchini slice recipes call for half a cup of oil. There’s no added oil in this recipe, instead we use use the natural bacon fat and butter for flavour and to help the slice not stick to the dish once cooked.
  3. We love adding Parmesan cheese for the sharp taste and salty flavour, it pairs so well with the rest of the ingredients!

We’d love to hear your variations and how you made it. Make sure to tell us in the comments below for us and our fellow foodies.

A stack of zucchini slice pieces.

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.
Flat lay of ingredients for zucchini slice.

How to make Zucchini Slice:

  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

Can I make this as a vegetarian zucchini slice?

Yes, just omit the bacon or replace it with extra veggies or tofu.

Can I freeze zucchini slice?

Most definitely! You can reheat either back in the oven or in the microwave. If you’re taking them packed in a lunch, we just wrap them frozen in the morning and let them thaw out to eat cold.

How can I avoid soggy zucchini slice?

Make sure to squeeze out as much liquid as possible from the grated zucchini. This will help you achieve that perfect quiche-like texture. If it’s still not cooking through, cut into squares then pop back in the oven, checking every 5 minutes or so to see if that helps.

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.
Top view of slices on a plate with fork.

More Australian classics to try next:

★ Did you make this recipe? Please leave a comment and a star rating below!

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.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dinner, Lunch, Snack
Cuisine: Australian
Servings: 12 slices
Calories: 146kcal
Author: Wandercooks
Cost: $10

Ingredients

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

Recipe Notes

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 155mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Super Easy Zucchini Slice

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10 Comments

  • Reply
    Nart | Cooking with Nart
    07/04/2020 at 6:44 pm

    5 stars
    I tried this recipe and it was so delicious and easy to make. It was good cold but even better hot!

    • Reply
      Wandercooks
      14/04/2020 at 4:48 pm

      Yeah, I think I prefer it hot too, but Laura loves it cold! At least we can both have it how we want haha

  • Reply
    Veena Azmanov
    07/04/2020 at 5:58 pm

    5 stars
    Perfect and healthy breakfast or snack option. Cant wait to try making some soon.

    • Reply
      Wandercooks
      14/04/2020 at 4:47 pm

      Cheers Veena!

  • Reply
    Jovita
    07/04/2020 at 5:23 pm

    5 stars
    Wow, it looks gorgeous! And I love that it requires only 5 minutes prep time. Bookmarking!

    • Reply
      Wandercooks
      14/04/2020 at 4:47 pm

      Aww thanks! Us too, love being able to just whip it up and pop it straight in the oven.

  • Reply
    Anita
    07/04/2020 at 4:57 pm

    5 stars
    This zucchini slice is so good. I can eat this all the time. 🙂

    • Reply
      Wandercooks
      14/04/2020 at 4:46 pm

      It is a nice easy recipe to have when you need it. 🙂

  • Reply
    Dannii
    07/04/2020 at 4:18 pm

    5 stars
    This will be a great way to use up all the zucchini we end up having when we grow it.

    • Reply
      Wandercooks
      14/04/2020 at 4:46 pm

      Yes! Such a good way to use it up.

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