One of the easiest and tastiest crustless quiches you’ll make, this Zucchini Slice is SO simple. Just fry, mix and bake! You can’t go wrong with this classic Australian dish. Leftover zucchini? Try our French Zucchini Salad for a side with a zesty crunch.
Why We Love This
It’s so versatile! You can pop in any other vegetable alongside the zucchini to make it your own. Zucchini slice freezes well, so it’s perfect made in a batch for lunches and served with a salad on the side.
Enjoyed hot or cold, they’re great for entertaining with friends and family or taking away on a camping trip for a quick and nutritious bite.
What is Zucchini Slice?
This is a classic Australian dish we both grew up with. It’s sometimes referred to as an Impossible Pie, but Zucchini Slice is more common. Similar in taste and texture to a quiche, this dish is super popular a few main reasons.
- It’s so easy to make, they say it’s ‘impossible’ to stuff up – hence the nickname.
- The recipe is adaptable to what’s in your fridge – some people top with slices of tomato, sprinkle with breadcrumbs, add in mushroom or carrot. It’s completely up to the cook in the kitchen!
- It’s versatile to both eat and store. Eat it hot or cold then freeze it, thaw it, batch it and entertain with it!
We’ve included a few special variations to the more traditional recipe:
- Bacon and onion are usually added into the mixture uncooked, but we prefer giving them a quick fry. This not only brings out the flavour of those ingredients, but it also brings out the bacon fat.
- A lot of zucchini slice recipes call for a quarter or half a cup of oil – and we just can’t justify putting that much in. So, we use the natural bacon fat and add just a little butter for flavour and to help the slice not stick to the dish once cooked.
- We added Parmesan cheese – the sharp taste and salty flavour works 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.
What You’ll Need
Gather the usual ingredients for a quiche, then throw in some zucchinis and flour to boot. We love the sharpness the Parmesan Cheese brings to the dish in particular!
We used a glass baking dish to bake our slice, which worked really well as the slice didn’t stick to it. You can also line the dish with baking paper if you want it super easy to take out.
How to make Zucchini Slice:
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- Pre-heat the oven to 180°C/360°F. Pop a frying pan on medium heat and add in your bacon. Once it starts to brown, and you start to see the bacon fat, add the onions. Cook for a few minutes just to soften. Remove from heat and place in the baking dish to cool.
- In a large mixing bowl, add in the flour, cheeses, softened butter and eggs, then mix to combine.
- Finally, pour in the grated zucchini and fold into the mixture.
- Pour the mixture into the baking dish and mix together with the bacon and onion. Place in the oven for 40 minutes or until lightly browned on top. Slice while hot or cold and enjoy! Optional: Sprinkle with a pinch of salt and pepper.
Wandercook’s Tips
- Make a big batch to have for dinner hot, then serve it cold or reheat for lunch the next day.
- The slice is ready once the top starts to brown. Double check with a wooden skewer – just like a cake – if it comes out clean, it’s ready!
- Treat this recipe as a ‘base’ recipe. Feel free to change it to your preferences with other vegetables, toppings etc.
- If you want to save on time and dishes, you could mix everything in the glass tray and pop straight in the oven.
FAQs
Definitely! Pop it in the bowl and mix on medium for a few minutes until combined. It really doesn’t take too long by hand if you want to save on dishes though.
Yes! Easily. Just replace the bacon with another vegetable such as carrot or even tofu. Or omit altogether!
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.
Variations
- Substitute the onion. If you don’t have a brown onion, try spring onions, French shallots or even a red onion in a pinch. If you prefer a milder taste, you can also replace with half a leek.
- Make them into 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 – that’s the magic of this recipe, it’s so adaptable. Instead of white flour, you can swap out for wholemeal, rye – or even Gluten Free. If using GF, add 1-2 tsp of baking powder to compensate. The only thing to watch here is baking times. Keep an eye on the browning top and make sure to use the wooden skewer test here.
- Make it a one dish – put everything in one baking dish, mix and pop it straight in the oven. This step skips cooking the bacon and onion, and is totally fine if you don’t have the time.
Delicious side dishes to serve alongside:
★ Did you make this recipe? Please leave a comment & star rating below!
Ingredients
- 3 zucchini
- 1 cup self raising flour
- 2 bacon rashers
- 5 eggs
- 1 cup cheese grated
- 1/4 cup parmesan pecorino romano
- 1 onion
- 1 tbsp butter softened
- salt & pepper to taste
Instructions
- Pre-heat the oven to 180°C/360°F.
- Pop a frying pan on medium heat and add in your bacon. Once it starts to brown, and you start to see the bacon fat, add the onions. Cook for a few minutes just to soften. Remove from heat and place in the baking dish to cool.
- In a large mixing bowl, add in the flour, cheeses, softened butter and eggs, then mix to combine.
- Finally, pour in the grated zucchini and fold into the mixture.
- Pour the mixture into the baking dish and mix together with the bacon and onion.
- Place in the oven for 40 minutes or until lightly browned on top. Slice while hot or cold and enjoy!
- Optional: Sprinkle with a pinch of salt and pepper.
Video
Recipe Notes
- Make a big batch to have for dinner hot, then serve it cold or reheat for lunch the next day.
- The slice is ready once the top starts to brown. Double check with a wooden skewer – just like a cake – if it comes out clean, it’s ready!
- Treat this recipe as a ‘base’ recipe. Feel free to change it to your preferences with other vegetables, toppings etc.
- If you want to save on time and dishes, you could mix everything in the glass tray and pop straight in the oven.
- Can I use a mixer to make it? Definitely! Pop it in the bowl and mix on medium for a few minutes until combined. It really doesn’t take too long by hand if you want to save on dishes though.
- Can you make it into a vegetarian zucchini slice? Yes! Easily. Just replace the bacon with another vegetable such as carrot or even tofu. Or omit altogether!
- Can you 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.
- Substitute the onion. If you don’t have a brown onion, try spring onions, French shallots or even a red onion in a pinch. If you prefer a milder taste, you can also replace with half a leek.
- Make them into 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 – that’s the magic of this recipe, it’s so adaptable. Instead of white flour, you can swap out for wholemeal, rye – or even Gluten Free. If using GF, add 1-2 tsp of baking powder to compensate. The only thing to watch here is baking times. Keep an eye on the browning top and make sure to use the wooden skewer test here.
- Make it a one dish – put everything in one baking dish, mix and pop it straight in the oven. This step skips cooking the bacon and onion, and is totally fine if you don’t have the time.
10 Comments
Nart | Cooking with Nart
07/04/2020 at 6:44 pmI tried this recipe and it was so delicious and easy to make. It was good cold but even better hot!
Wandercooks
14/04/2020 at 4:48 pmYeah, I think I prefer it hot too, but Laura loves it cold! At least we can both have it how we want haha
Veena Azmanov
07/04/2020 at 5:58 pmPerfect and healthy breakfast or snack option. Cant wait to try making some soon.
Wandercooks
14/04/2020 at 4:47 pmCheers Veena!
Jovita
07/04/2020 at 5:23 pmWow, it looks gorgeous! And I love that it requires only 5 minutes prep time. Bookmarking!
Wandercooks
14/04/2020 at 4:47 pmAww thanks! Us too, love being able to just whip it up and pop it straight in the oven.
Anita
07/04/2020 at 4:57 pmThis zucchini slice is so good. I can eat this all the time. 🙂
Wandercooks
14/04/2020 at 4:46 pmIt is a nice easy recipe to have when you need it. 🙂
Dannii
07/04/2020 at 4:18 pmThis will be a great way to use up all the zucchini we end up having when we grow it.
Wandercooks
14/04/2020 at 4:46 pmYes! Such a good way to use it up.