Zucchini Slice! If you want a savory, crowd-pleasing zucchini recipe, this classic Australian zucchini slice fits the bill. It’s simple to make, adaptable, and delicious whether served warm or cold. Great for breakfast, packed into lunchboxes, or served with a salad for an easy dinner.
What Is Zucchini Slice?
Zucchini slice is a beloved Australian dish made with grated zucchini, cheese, bacon and onion combined in an egg-based batter. The texture is between a savory zucchini bread and a crustless quiche: soft and fluffy yet firm enough to hold and eat by hand.
Even picky eaters often enjoy it because the zucchini flavor blends into the other ingredients, creating a satisfying, cheesy savory bite.
Reasons You’ll Love It
This versatile dish has a lot going for it:
- Easy to prepare: Mix the ingredients, bake, and let the oven do the rest.
- Simple ingredients: Most are pantry staples.
- Versatile: Serve it hot or cold for breakfast, snacks, picnics, lunch or a light dinner.
- Meal prep friendly: Freezes and reheats well.
- Kid-friendly: A great way to sneak vegetables into meals; the zucchini flavor is subtle.
- Delicious: Bacon and cheese make it a real crowd-pleaser.
Ingredients You’ll Need
For this zucchini slice you’ll need a few basic ingredients:
- Zucchini: Grated — choose smaller zucchinis when possible to reduce moisture.
- Bacon: Chopped bacon adds savory flavor; substitute diced ham for a different option.
- Onion: Finely chopped; white or red both work.
- Cheese: Shredded cheddar is classic, but other melty cheeses work well.
- Eggs: Large eggs form the batter base.
- Flour: All-purpose works, but spelt or whole wheat can be used.
- Baking powder: Adds lightness.
- Avocado oil: Or olive oil, melted butter, or ghee.
- Salt + pepper: Adjust to taste, keeping in mind the bacon and cheese add salt.
See the recipe card below for exact quantities and full directions.
What kind of pan should I use?
An 8″ x 12″ (20 x 30 cm) cake pan works well and gives a good thickness. A 9″ x 13″ pan can also be used but cooking time may change since thickness varies by pan size. In Australia, a Lamington pan is another common choice.
How To Make Zucchini Slice
Making zucchini slice is straightforward. Follow these main steps:
STEP 1: Preheat oven and line pan. Preheat the oven to 350°F / 180°C. Line your baking pan with parchment paper and leave an overhang for easy removal.
TIP: Use metal binder clips to hold parchment in place while pouring the batter — they can be removed before baking or left on if they are metal and heat-safe.
STEP 2: Sauté bacon and onion. In a large skillet, cook chopped bacon over medium heat until it starts to brown and the fat renders. Add the chopped onion and cook until soft and the bacon is crisp. Set aside to cool.
Note: Some traditional recipes add uncooked bacon and onion, but sautéing them brings extra flavor through caramelization and gives a preferred texture.
STEP 3: Mix everything together. Whisk the eggs in a large bowl, then add flour, baking powder and oil and whisk until smooth. Fold in the squeezed grated zucchini, shredded cheese, and the cooled bacon and onion. Season with salt and pepper and mix gently until combined.
TIP: Remove excess moisture from the grated zucchini by squeezing it in a clean towel or fine sieve to prevent a soggy slice.
STEP 4: Bake. Pour the batter into the prepared pan, smooth the top, and bake 30–40 minutes or until set and lightly browned. A skewer inserted in the center should come out clean. Let cool a few minutes before cutting into squares. Serve warm or cold.
Ways To Serve
Zucchini slice works for many occasions. Try these serving ideas:
- Breakfast or brunch: Quick, portable and filling.
- Lunchboxes: Cools well and slices pack neatly.
- Snack: A satisfying after-school or on-the-go option.
- Lunch or light dinner: Pair with a fresh salad for a simple meal.
Variations
This recipe is highly adaptable. A few ideas:
- Extra vegetables: Add grated carrot, corn or diced bell pepper.
- Meat swap: Use diced ham instead of bacon.
- Cheese options: Try gouda, gruyere, parmesan, fontina or goat cheese.
- Vegetarian: Omit the bacon.
- Self-raising flour: Replace flour + baking powder with 1 cup self-raising flour.
- Herbs & seasonings: Add fresh herbs, garlic powder, or your favorite spice blend to boost flavor.
FAQ
Stored in an airtight container, it keeps up to 5 days in the refrigerator.
Yes. Portion and wrap individual pieces before placing them in a freezer bag or container; they keep up to 3 months.
Squeeze out as much liquid as possible from the grated zucchini and choose smaller zucchinis when you can.
A box grater works well for both zucchini and cheese, or use a food processor with a shredding disc.
Did you try this zucchini slice? I’d love to hear how it turned out. Leave a comment below or tag us 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, Lunch, Dinner, Snack
- Method: Baked
- Cuisine: Australian
Description
Zucchini Slice! A savory Australian bake that’s quick to make, versatile and delicious. Perfect for on-the-go breakfasts, lunchboxes or a simple meal alongside a 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 (about 13 oz / ~3 cups) zucchini, grated
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat and prepare: Preheat 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 in a skillet over medium heat until it starts to brown and render fat. Add onion and cook until soft and bacon is crisp. Set aside to cool.
- Mix batter: Whisk eggs in a large bowl. Add flour, baking powder and oil and whisk until smooth. Fold in the squeezed grated zucchini, shredded cheese, and the bacon and onion. Season with salt and pepper and combine.
- Bake: Pour the mixture into the prepared pan and bake 30–40 minutes, until set and lightly golden. Cool a few minutes, then cut into squares. Serve warm or cold.
Notes
- Storage: Keep in the fridge up to 5 days or freeze portions for up to 3 months.
- Pan size: An 8×12 inch pan gives a good thickness; a 9×13 inch pan can be used but may change baking time.
- Flour options: All-purpose, spelt or whole wheat will work; whole grain will be slightly denser.
- Avoid sogginess: Squeeze excess liquid from grated zucchini before mixing.
- Variations: Add extra vegetables, swap meats or cheeses, or add herbs and spices to suit your taste.
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