This is the BEST Zucchini Slice recipe, perfect for dinner, lunch, picnics and parties – you name it! Easy ingredients, quick prep time, and a great way to use up leftover ingredients.
In This Post You’ll Learn
Why We Love This
Zucchini slice is quick to make, budget friendly and thoroughly delicious! It’s so easy to make and a great way to use up leftover ingredients from the fridge.
Made without oil, it’s healthy and satisfying just like quiche, but without the need for a messy, fiddly or time consuming pastry crust.
This easy zucchini slice recipe is easy to adapt and amazing hot or cold. Pack it up for a family picnic or serve as an after school snack for the kids. Or bake as mini muffins for the perfect party food!
Related: Chicken Pasta Bake / Tuna Mornay / Potato Bake / Miso Scrambled Eggs
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! Stir it into the mixture as we did, or save some to sprinkle over the top for an extra cheesy crust!
We’d love to hear your variations and how you made it. Drop a comment below and share your recipe with the Wandercooks community!
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 it up).
This simple 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 easy recipe is a great one to have on your weekly rotation, suitable for breakfast, lunch OR dinner. 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! 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.
How to Make Zucchini Slice
First, gather your ingredients: See recipe card below for measurements.
- 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.
- In a large mixing bowl, add in the flour, grated cheddar cheese, parmesan, softened butter and eggs. Season with salt and pepper, then mix well to combine.
- Fold the squeezed and drained grated zucchini into the mixture.
- Pour into the baking dish and mix well to incorporate the bacon and onion. Bake in the oven for 40 minutes or until golden 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 / 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.
FAQs
Yep, just omit the bacon or replace it with extra veggies or tofu.
Pop a slice in the microwave and cook on high for around 1.5 minutes. Times will vary depending on your microwave. If you’re planning on having some as a packed lunch, you can pack it frozen in the morning and let it thaw out by lunchtime to enjoy as a cold lunch.
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.
Just place a slice of aluminium foil over the top of the slice and continue baking. You might like to take it off in the last 5 minutes of cooking to let it become nice and crispy.
You can easily serve zucchini slice on its own, or with a dollop of tomato sauce / ketchup or Worcestershire sauce. But if you want to round it out as a full meal, try it with a side salad such as shopska salad or wafu salad. Or serve it alongside grilled meats such as teriyaki chicken or cevapi sausages.
Variations
- Make It Your Own – Treat this as a base recipe and adapt it to your preference with other veggies, 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 around 15-20 minutes. Look for golden tops and pierce with a wooden skewer to check they’re fully cooked in the middle. If it comes out clean, they’re ready! If not, keep baking for another 5 minutes then test again.
- 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 the 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.
Try these amazing recipes next:
- Quick & Creamy Spinach Cob Loaf Dip – The ultimate party food dip!
- Australian Pork Sausage Rolls – Classic Aussie snack, so easy to make at home!
- Easy Cheat’s Vanilla Slice Recipe – Our go to quick and easy picnic treat!
- Creamy Chicken Pasta Bake – Our Wandermum’s classic dinner recipe.
- Aussie Vegemite on Toast – Where are you on the Vegemite scale?
★ Did you make this recipe? Please leave a comment and a 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 and pepper to taste
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! 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
14 Comments
Maria
27/07/2022 at 11:26 amI’m obsessed! I’ve made this recipe every Sunday for the last 3 weeks. I put a few slices in the oven for about 7 minutes every morning and that’s breakfast on the go sorted for everyone. I did crank up the qty for onion, bacon and Zuchini for a less bready texture. Best zucchini slice recipe I’ve found – thank you!
Wandercooks
01/08/2022 at 9:08 amThat’s great Maria. I love the idea of batching them for servings throughout the week. Cool idea to warm them back up in the oven too – yum!
Erika
07/06/2022 at 5:59 pmI love all your easy recipes! It was delicious. Thanks for the recipe !
Wandercooks
08/06/2022 at 9:29 amYou’re welcome Erika!
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.