Simple Zucchini Slice

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 Recipe

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:

1. 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. 
2. 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.
3. 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 For This Recipe

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:

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.

Cook’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

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.

Variations & Substitutes

• 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. 

If you need some sides to complement this dish, these go great:

• French Apple and Carrot Salad
• Hasselback Potatoes
• Haloumi Salad with Tomato and Mint
• Sri Lankan Deviled Potatoes

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

Zucchini Slice

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.

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Course: Dinner, Lunch, Snack

Cuisine: Australian

Servings: 12 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 pecorino romano
• 1 onion
• 1 tbsp butter softened
• salt & pepper to taste

Metric - US Customary

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

Notes

Cook'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

• 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.

Variations & Substitutes

• 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. 

 

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