Zucchini Slice! Is it a quiche, a frittata, or something else? If you ask me, it’s a bit of both! Lighter than a quiche but more filling than a frittata. This super easy zucchini slice is something I always make using grated zucchini, cheese, bacon, and onion in a light egg base. It’s a classic Aussie recipe that’s so versatile and freezer-friendly, and I can whip it up in just one bowl. Whether it’s for lunchboxes, a light lunch, afternoon tea, or dinner, I find it’s always delicious hot or cold.
I absolutely love my light and fluffy Zucchini Slice recipe! It’s my go-to for using fresh zucchini when it’s in season. The best part? It only takes me 15 minutes to prep.
One day, I came home from the farmer’s market with a bunch of fresh zucchini and had no idea what to do with it all. Then, I came across this Aussie zucchini slice recipe. It was simple – just mix some ingredients and bake. I decided to give it a try, and it turned out delicious! The slice was light, fluffy, and packed with flavor. Now, it’s one of my favorite recipes, perfect for any meal and a fantastic way to make use of fresh zucchini.
What is Zucchini Slice?
Zucchini slice is a savory egg bake that’s popular in Australia. The batter is made with shredded zucchini, eggs, flour, olive oil, and baking powder, (some people use self-rising flour and skip the baking powder) which makes it light and fluffy. I also love adding onions, grated carrots, bacon, and cheddar cheese to mine, but you can find versions with ham, corn and peppers.
Usually, zucchini slice is packed as a lunchbox snack or served as a side dish. You can eat it hot, cold, or at room temperature, though I prefer it warm.
Australians often enjoy zucchini slice with a variety of accompaniments. It’s commonly paired with fresh, crunchy salads, making for a light and refreshing meal. Grilled meats like chicken, beef or fish complement the slice perfectly, adding protein and flavor. Many people also like to add a dollop of sour cream or a spoonful of tomato chutney for extra taste.
Serving zucchini slice with crusty bread or toast can make it a more filling meal. Additionally, it’s a popular choice for picnics, where it goes well with other picnic foods like cold cuts and cheese.
When I visited Australia during my touring days, I never saw zucchini slice in restaurants. It’s one of those classic homemade recipes that everyone seems to cook for their loved ones at home. Australians have a special fondness for this dish. It’s a beloved staple in many households, passed down through generations.
Ingredients Needed
- Zucchini – I use medium-sized zucchini, grated. It’s the star of the dish.
- Onion – A small onion, diced finely. It gives a nice savory taste.
- Bacon – I fry the bacon until it’s crispy and crumble it into small pieces. Some people just add it to the batter raw, but I prefer fried.
- Carrot – Peeled and shredded, the carrot adds a touch of sweetness and extra nutrition.
- Cheddar Cheese – Shredded cheddar cheese makes the slice cheesy and rich.
- All-Purpose Flour and Baking Powder – These help bind the ingredients and give the slice its structure and lightness. If you have self-rising flour, you can omit the baking powder.
- Salt and Pepper – Essential for seasoning and bringing out the flavors of the other ingredients.
- Eggs – The eggs bind everything together and create the fluffy texture.
- Olive Oil – Adds moisture and a slight richness to the batter.
Easy Zucchini Slice Recipe
Preheat the Oven: First, I preheat my oven to 350°F (175°C).
Prepare the Zucchini: Using a box grater, I shred the zucchini. Then, I place the shredded zucchini in a clean kitchen towel or cheese cloth inside a bowl, twist the towel to close it, and squeeze out as much liquid as I can. I set the zucchini aside for now.
Cook the Bacon: Next, I fry the bacon until it’s crispy. Once it’s cooked, I crumble it into small pieces.
Mix the Wet Ingredients: In a large bowl, I crack the eggs and add the olive oil. I season with salt and pepper and whisk everything together until it’s well combined.
Combine Remaining Ingredients: I then add the crumbled bacon and grated zucchini to the egg mixture. After that, I mix in the diced onion, grated carrots, and shredded cheddar cheese, stirring well to combine. Gradually, I add the flour and baking powder to the mixture, continuing to mix until the batter looks like pancake batter.
Prepare the Baking Pan: I coat a 7×11 inch baking pan with cooking spray, or sometimes I line it with parchment paper and spray the paper with oil, then I pour the prepared mixture into the pan.
Bake: I bake it until the filling is set, golden brown on top, and cooked through, which takes about 45-50 minutes. I test the slice by inserting a wooden skewer or toothpick into the middle. If it comes out clean, I know it’s ready.
Cool and Serve: Once it’s done, I remove it from the oven and let it cool for 10 minutes before slicing. I like to serve the slice warm, but it can also be served cold.
Alpana’s Tips
Squeeze the Zucchini Well: I make sure to squeeze out as much liquid as possible from the shredded zucchini. This prevents the slice from becoming soggy.
Crisp the Bacon: When I cook the bacon, I make it nice and crispy. It adds a great texture and flavor to the slice.
Mix Thoroughly: I always make sure to mix the ingredients thoroughly, especially the flour and baking powder, so the batter is smooth and even.
Watch the Top: Keep an eye on your slice to make sure it’s not browning up too quick. If it is, you can cover it loosely with aluminum foil for part of the cooking time.
Check Doneness: I test the slice by inserting a toothpick into the center. If it comes out clean, the slice is ready. This ensures it’s cooked through but not overdone.
Cool Before Slicing: I let the slice cool for about 10 minutes before cutting it. This helps it set and makes slicing easier.
Storage: If I plan to freeze the slice, I wrap it well in plastic wrap and then place it in a freezer-safe container. It keeps well for up to 3 months and makes for a quick and easy meal later on.
Possible Variations
Vegetarian: I sometimes skip the bacon and add more veggies like bell peppers, spinach, mushrooms or corn for a delicious vegetarian version.
Gluten-Free: You can use almond flour or a gluten-free flour blend instead of regular flour to make a gluten-free zucchini slice.
Spicy: For a bit of a kick, I add finely chopped chili peppers or a dash of chili flakes to the mix.
Cheese Options: I like to experiment with different cheeses. Feta, Gruyere, fontina, mozzarella, parmesan or even goat cheese add a unique flavor.
Herbs: Fresh herbs like parsley, dill, or basil can be mixed in for added freshness and flavor.
Extra Protein: Sometimes, I add cooked chicken or ham pieces for extra protein.
Low-Carb: To keep it low-carb, I skip the flour altogether and add a bit more cheese and eggs to bind everything together.
Zucchini Muffins: Sometimes I divide the mixture into muffin trays instead. The cooking times will vary, depending on the size of your muffin tray.
There you go, after sharing some of my unique Aussie recipes like Savory Mince and Curried Sausages, it’s time for Zucchini Slice to shine. This dish is Australia’s take on a quiche, light and fluffy, packed with delicious flavors, and incredibly versatile.
Whether you serve it as a snack, side dish, or main meal, Zucchini Slice is sure to impress. It’s perfect for any occasion, easy to make, and a great way to use fresh zucchini. Give it a try and bring a taste of Down Under to your table!
Zucchini Slice, on our Gypsy Plate… enjoy!
More great zucchini recipes:
Zucchini Carrot Salad
Stuffed Zucchini
Grilled Zucchini
Caldo de Pollo
Ratatouille
Zucchini Slice
My easy Zucchini Slice is based on a very popular Australian dish that's great for breakfast, lunch or dinner.
Ingredients
- 3 medium zucchini, grated
- 1 small onion, diced small
- 4 slices bacon
- 1 carrot, peeled and shredded
- 1 cup cheddar cheese, shredded
- 1 cup all-purpose flour
- 1.5 tsp baking powder (see note 1)
- 1 tsp salt
- ½ tsp black pepper
- 6 eggs
- ¼ cup olive oil
Instructions
- Pre heat the oven to 350°F.
- Using a box grater, shred the zucchini. Put the shredded zucchini in a clean kitchen towel or cheese cloth inside a bowl. Twist the towel to close it and squeeze out as much liquid as you can. Set the zucchini aside until ready to use.
- Fry the bacon and crumble it to small pieces.
- Crack the eggs into a large bowl. Add the olive oil. Season with black pepper and salt and whisk well to combine. Add in the sautéed bacon and the grated zucchini. Mix in diced onion, grated carrots and cheddar cheese. Mix well.
- Add the flour and baking powder. Continue to mix until it looks like pancake batter.
- Coat the baking pan with cooking spray (you can also use parchment paper and spray it with oil). We use a 7x11 inch baking pan. Pour the prepared mixture into pan.
- Bake until the filling is set and golden brown on top and cooked through, about 45-50 minutes. Test the slice by inserting a wooden skewer or toothpick into the middle. If it comes out clean, it is ready.
- Remove from the oven and cool for 10 minutes before slicing.
- You can serve the slice warm or cold.
Notes
- If you have self-rising flour, you can just use 1 cup of that and omit the baking powder.
- Leftovers: Cover the zucchini slice with plastic wrap and keep it in the fridge. It will stay fresh for up to 3 days. Before serving, let it come to room temperature or reheat it at 300°F.
- To Freeze: Cooked and cooled zucchini slice wrapped (individual slices or whole) kept in an airtight container cab be frozen in the freezer for up to 3 months. Thaw at room temperature or in the fridge overnight before serving hot or cold.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 272Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 159mgSodium 631mgCarbohydrates 16gFiber 1gSugar 2gProtein 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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