Zucchini Slice! If you want a tasty, savory zucchini recipe that’s simple to make, this classic Australian zucchini slice is for you. It’s versatile, family-friendly and perfect for breakfast, lunchboxes or served with a salad for an easy dinner.
What Is Zucchini Slice?
Zucchini slice is a beloved Australian baking staple made from grated zucchini mixed into an egg-based batter with cheese, bacon and onion. The finished texture sits somewhere between a crustless quiche and a savory quick bread: tender and fluffy but firm enough to pick up and enjoy by hand.
Even picky eaters often love it because the zucchini melts into the mix, balanced by cheese and bacon. It’s a great way to get more vegetables into meals without a lot of fuss.
Reasons You’ll Love It
There are many reasons this recipe is a keeper:
- Easy to make. Combine the ingredients, bake and let the oven do the work.
- Simple ingredients. Most items are pantry staples and fresh produce.
- Super versatile. Serve hot or cold for breakfast, snacks, picnics, lunch or a light dinner.
- Meal prep friendly. Freezes and reheats well for quick meals later in the week.
- Kid friendly. The zucchini flavor is subtle and well disguised by cheese and bacon.
- Delicious. Cheese and bacon make this a satisfying, flavorful dish.
Ingredients You’ll Need
Here’s what you’ll need to make a classic zucchini slice:
- Zucchini: Grated zucchini is the base of the slice.
- Bacon: Adds savory depth; can be substituted with ham for a milder option.
- Onion: Finely chopped; cook until soft and sweet.
- Cheese: Shredded cheddar works well, but other cheeses can be used.
- Eggs: Large eggs form the batter.
- Flour: All-purpose is standard; spelt or whole wheat also work (whole grains yield a denser result).
- Baking powder: Gives a bit of lift.
- Oil: Avocado oil is neutral; olive oil, melted butter or ghee are fine alternatives.
- Salt & pepper: Adjust to taste, keeping in mind bacon and cheese add salt.
Detailed ingredient amounts and directions are provided in the recipe card below.
What kind of pan should I use?
An 8″ x 12″ (20 x 30 cm) cake pan or Lamington pan is ideal for the classic thickness. A 9″ x 13″ pan can also be used, but baking time may change since the slice will be thinner or thicker depending on pan size.
How To Make Zucchini Slice
Follow these straightforward steps:
STEP 1: Preheat and prepare. Preheat the oven to 350°F (180°C). Line your pan with parchment paper and leave an overhang to lift the slice out easily after baking.
Tip: Use metal binder clips to hold the parchment in place while pouring the batter—that makes it much easier.
STEP 2: Cook bacon and onion. In a frying pan over medium heat, cook chopped bacon until it starts to brown and the fat renders. Add the chopped onion and cook until the onion softens and the bacon is crisp. Remove from heat and let cool slightly.
Note: Some recipes add raw bacon and onion to the batter, but pre-cooking adds caramelized flavor and a better texture.
STEP 3: Combine the batter. Whisk the eggs, then add flour, baking powder and oil, whisking until smooth. Fold in the grated zucchini (squeezed to remove excess water), shredded cheese, and the cooled bacon and onion. Season with salt and pepper and stir gently to combine.
Tip: Squeezing out excess liquid from the grated zucchini helps prevent a soggy slice. Smaller zucchinis generally have less water.
STEP 4: Bake. Pour the mixture into the prepared pan, smooth the top, and bake for 30–40 minutes, or until a skewer inserted into the center comes out clean and the top is lightly golden. Let cool for a few minutes, then cut into squares. Serve warm or cold.
Ways To Serve
Zucchini slice is delicious both warm and cold, which makes it handy for many occasions. Try these serving ideas:
- Breakfast or brunch: Grab-and-go slices are great for busy mornings or part of a brunch spread.
- Lunchboxes: Packs well for school or work lunches.
- Snack: A filling after-school or on-the-go snack.
- Lunch or dinner: Serve with a salad for a light, balanced meal.
Variations
This recipe adapts well to different tastes and ingredients. Try some of these ideas:
- Add extra veggies: Grated carrot, sweetcorn or finely diced bell pepper work nicely.
- Swap the bacon: Use diced ham for an easier, no-fry version.
- Change the cheese: Try gouda, gruyere, parmesan, goat cheese or fontina for different flavors.
- Make it vegetarian: Omit bacon and add extra vegetables or a smoked cheese for depth.
- Use self-raising flour: Replace the flour and baking powder with 1 cup self-raising flour.
- Add herbs or spices: Fresh parsley, chives, oregano, garlic powder or a favorite spice blend can elevate the flavor.
FAQ
Store it in the refrigerator for up to 5 days.
Yes. Freeze portions for up to 3 months. Wrap individual portions before placing them in a freezer bag or container.
Squeeze as much liquid as possible from grated zucchini and prefer smaller zucchinis, which contain less water.
Use a box grater or a food processor with a shredding disc to grate zucchini and cheese quickly.
Did you try this zucchini slice? I’d love to hear how it turned out. Leave a comment below or tag the recipe on Instagram.
Zucchini Slice
- Author: Vanessa | Maple + Mango
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8–12 slices
- Category: Breakfast, Dinner, Lunch, Snack
- Method: Baked
- Cuisine: Australian
Description
Zucchini Slice! A savory Aussie dish that’s quick to make, delicious and versatile. It works for breakfast, lunchboxes or a simple dinner with salad.
Ingredients
- 4 slices bacon, chopped
- 1 large onion, finely chopped
- 5 eggs
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup avocado oil (or olive oil, melted butter/ghee)
- 375 grams (approx. 13 oz / 3 cups) zucchini, grated
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat and prepare: Preheat the oven to 350°F (180°C). Line an 8″ x 12″ (20 x 30 cm) pan with parchment paper.
- Sauté bacon and onion: Cook chopped bacon over medium heat until it starts to brown and the fat renders. Add the onion and cook until soft. Set aside to cool.
- Mix the batter: Whisk the eggs, then add flour, baking powder and oil until smooth. Fold in the squeezed grated zucchini, cheese, and the cooled bacon and onion. Season with salt and pepper.
- Bake: Pour into the prepared pan and bake 30–40 minutes until set and lightly browned. Cool briefly, then cut into squares. Serve warm or cold.
Notes
- Storage: Keep in the fridge up to 5 days or freeze for up to 3 months. Portion and wrap before freezing for best results.
- Pan: An 8×12 inch pan is preferred. If using a different size, adjust baking time to account for thickness.
- Flour: All-purpose, spelt or whole wheat work; whole grains produce a denser slice.
- Prevent sogginess: Squeeze excess moisture from the grated zucchini before mixing into the batter.
- Customization: See the Variations section for more ideas to tailor the slice to your taste.
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