Zucchini slice is one of those recipes that has been in Australian kitchens for decades and for good reason. It is cheap, filling, endlessly adaptable and works hot from the oven, cold from the fridge or packed into a lunchbox the next day. Once you have a reliable version in your repertoire you will make it on rotation without thinking twice.
This zucchini slice recipe is the one I come back to every time. Grated zucchini, bacon, cheese and egg baked into a golden, savoury slice that holds together cleanly when cut and tastes just as good on day three as it does fresh.
I will cover the full method, the key ingredients, what makes it hold together properly, troubleshooting and how to batch it for a week of easy meals.
Table of Contents
Why this zucchini slice recipe works
A good zucchini slice should hold together when you cut it, have a golden top and taste well seasoned all the way through. A lot of recipes miss one of these. This one does not.
- Zucchini squeezed dry before mixing. Zucchini holds a surprising amount of water. Squeezing it out before adding it to the batter is what stops the slice from being wet and loose in the centre.
- Self-raising flour for structure. A small amount of self-raising flour combined with the eggs gives the zucchini slice enough body to cut cleanly without being dense or heavy.
- Bacon and cheese for flavour. These two ingredients do most of the seasoning work. Use a good sharp cheddar rather than a mild one and the flavour of the finished zucchini slice is noticeably better.
- Baked low and slow. A moderate oven temperature gives the eggs time to set evenly all the way through without the outside overcooking before the centre is done.
A little story from my kitchen
Zucchini slice was one of the first things I learned to make properly. It was my go-to when the kids were small because it ticked every box without requiring much thought. Vegetables hidden in something golden and cheesy. Nobody complained.
The version I made for years was good but always slightly wet in the middle. I had never bothered squeezing the zucchini properly and it showed. Once I started taking that step seriously the difference was immediate. Cleaner slices, better texture, no soggy centre.
Now this zucchini slice recipe is the one I make when the garden produces more zucchini than we know what to do with, which happens every summer without fail.
The key ingredients
Zucchini
Three medium zucchinis grated coarsely gives the right amount of vegetable without making the slice too dense. After grating, place the zucchini in a clean tea towel and squeeze firmly until no more liquid comes out. Do not skip this step.
Eggs
Five eggs provide the main binding structure of the zucchini slice. They set during baking and hold everything together. Using the right number of eggs for the amount of vegetable and flour is what gives the slice a firm, sliceable texture rather than a crumbly or eggy one.
Bacon
Middle bacon rashers diced into small pieces throughout the mixture give little pockets of salty, smoky flavour in every bite. According to BBC Good Food, bacon adds both fat and salt to savoury bakes which enhances the overall flavour considerably compared to a vegetarian version of the same recipe.
Sharp cheddar
Grate it yourself from a block. A sharp, aged cheddar melts into the slice and gives a much more pronounced cheese flavour than mild or pre-shredded varieties. It also forms the golden cheese crust on top that makes a zucchini slice look as good as it tastes.
Ingredients you will need
- 3 medium zucchinis (about 400g), coarsely grated and squeezed dry
- 5 eggs
- 1 cup self-raising flour
- 1 cup sharp cheddar, freshly grated
- 4 rashers middle bacon, rind removed, diced
- 1 medium brown onion, finely diced
- 1/2 cup vegetable oil
- Salt and cracked pepper to taste
This zucchini slice recipe makes one 20 x 30cm slice, enough for 8 to 10 pieces.
How to make zucchini slice step by step
- Preheat your oven to 170 degrees Celsius fan-forced. Grease a 20 x 30cm slice tin and line with baking paper, leaving an overhang on the long sides for easy lifting.
- Grate the zucchini coarsely. Place in a clean tea towel and squeeze firmly until no more liquid comes out. You will be surprised how much liquid comes out of three zucchinis. Squeeze until it feels almost dry.
- Whisk the eggs and oil together in a large bowl until combined. Add the self-raising flour and whisk until smooth with no lumps.
- Add the squeezed zucchini, diced bacon, onion and three-quarters of the grated cheese to the egg mixture. Season well with salt and pepper. Stir until everything is evenly combined.
- Pour the mixture into the prepared tin and spread evenly with a spatula. Scatter the remaining cheese over the top.
- Bake for 35 to 40 minutes until the top is deep golden, the edges are set and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 10 minutes before lifting out using the baking paper overhang. Slice into pieces and serve warm or at room temperature.
Zucchini slice troubleshooting
These are the problems that come up most often and how to solve them.
Wet or soggy centre
- Zucchini not squeezed dry enough. This is almost always the cause. Go back and squeeze more thoroughly next time. The zucchini should feel almost dry to the touch before it goes into the bowl.
- Underbaked. Always check with a skewer. If it comes out with wet batter clinging to it, give the slice another 5 minutes and check again.
Slice crumbling when cut
- Cut while too hot. Always let the zucchini slice rest in the tin for at least 10 minutes before lifting and cutting. Cutting a hot slice before it has had time to firm up will always result in crumbling.
- Not enough eggs. Stick to the ratio in this recipe. Reducing the eggs reduces the binding and the slice will not hold together as well.
Top not browning
- Not enough cheese on top. Make sure to reserve a good handful of cheese to scatter over the surface before baking. It is what gives the zucchini slice its golden top.
Zucchini Slice Recipe
Course: Snack, Lunch, DinnerCuisine: AustralianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA classic Australian zucchini slice made with grated zucchini, bacon, sharp cheddar and eggs baked into a golden savoury slice. Works hot, cold or packed into a lunchbox and keeps well for days.
Ingredients
3 medium zucchinis (about 400 g), coarsely grated and squeezed dry
5 eggs
1 cup self-raising flour
1 cup sharp cheddar, freshly grated
4 rashers middle bacon, rind removed, diced
1 medium brown onion, finely diced
1/2 cup vegetable oil
Salt and cracked pepper to taste
Directions
- Preheat oven to 170 degrees Celsius fan-forced. Grease and line a 20 x 30cm slice tin.
- Grate zucchini coarsely and squeeze firmly in a tea towel until very dry.
- Whisk eggs and oil together. Add flour and whisk until smooth.
- Add zucchini, bacon, onion and 3/4 of the cheese. Season and stir to combine.
- Pour into tin, spread evenly and scatter remaining cheese on top.
- Bake for 35 to 40 minutes until golden on top and a skewer comes out clean.
- Rest in tin for 10 minutes before lifting out and slicing.
Notes
- Squeeze the zucchini properly: This is the most important step in the whole recipe. A properly squeezed zucchini means a firm, well-set slice. Skip it and the centre will always be wet.
- Grate your own cheese: Pre-shredded cheese does not melt as well and gives a less flavourful result. A block of aged cheddar grated fresh makes a real difference.
- Let it rest: Ten minutes in the tin before slicing gives the zucchini slice time to firm up so it cuts cleanly rather than crumbling.
- Make it ahead: This zucchini slice is one of the best lunchbox prep recipes going. Make a full tray on Sunday and slice it into portions for the week.
Variations to try
The classic version is reliable and universally liked, but these variations are worth trying once you have the base recipe sorted.
Vegetarian zucchini slice
Leave out the bacon and add a cup of corn kernels, diced red capsicum and a handful of sun-dried tomatoes instead. Just as flavourful, completely meat free and popular with kids who are suspicious of vegetables.
Feta and herb
Swap the cheddar for crumbled feta and stir through a good handful of chopped fresh dill or mint. A lighter, more Mediterranean version of this zucchini slice that works particularly well served cold.
Smoked salmon
Replace the bacon with roughly torn smoked salmon and add a tablespoon of capers and some fresh dill. Elegant enough for a weekend brunch platter and a genuinely different direction for this recipe.
Make ahead and storage
Zucchini slice is one of the best make-ahead recipes in the savoury category.
Fridge
Store cooled zucchini slice in an airtight container in the fridge for up to 4 days. It is genuinely good cold and is one of the best lunchbox options going around. Reheat individual pieces in the microwave for 60 seconds or in a 160 degree oven for 8 minutes.
Freezer
Zucchini slice freezes well for up to 2 months. Slice into individual portions, wrap each piece in plastic wrap and freeze in a zip-lock bag. Thaw overnight in the fridge and reheat as above. The texture is very slightly softer after freezing but still perfectly good.
Lunchbox tip
Make a full tray on Sunday, cut into 10 portions and refrigerate. Pack one piece per day for a week of easy, protein-rich lunches that require zero morning effort.
Recipes you might like
Frequently asked questions
Why is my zucchini slice wet in the middle?
Almost always this comes down to not squeezing enough moisture out of the zucchini before mixing. Zucchini holds a lot of water and it releases during baking. Squeeze the grated zucchini in a tea towel until it feels nearly dry before adding it to the batter and the problem will not recur.
Can I make zucchini slice without bacon?
Yes. Leave the bacon out entirely or replace it with diced ham, corn kernels, diced capsicum or sun-dried tomatoes. The egg and cheese structure stays the same regardless of what you add, so the slice will still hold together and bake correctly.
Can I freeze zucchini slice?
Yes. Slice into individual portions, wrap each piece and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave. The texture softens very slightly after freezing but it is still a good result.
How do I stop zucchini slice from crumbling when I cut it?
Let it rest in the tin for at least 10 minutes after taking it from the oven before attempting to cut it. Cutting a hot slice before it firms up is the main cause of crumbling. A sharp knife also helps considerably.
Can I use plain flour instead of self-raising flour in this zucchini slice recipe?
Yes. Add 1 and a half teaspoons of baking powder to every cup of plain flour as a substitute. Sift the baking powder through the flour well before adding it to the wet ingredients so it is evenly distributed through the batter.
Zucchini slice is one of those recipes that earns its place in your regular rotation not because it is exciting but because it is genuinely useful. It feeds people well, it keeps beautifully and it works for almost any meal of the day.
Happy cooking from my Newcastle kitchen.
Ella x
