Zucchini Slice, No Fuss

Zucchini slice: grated zucchini, bacon, cheese and egg baked into a golden savoury slice. Cheap, filling, and works hot, cold, or packed into a lunchbox the next day.

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

Makes one 20 x 30cm slice, enough for 8 to 10 pieces.

How to make zucchini slice step by step

1. 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.
2. 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 comes out of three zucchinis. This is the step that determines whether the slice holds together, so do not rush it.
3. Whisk the eggs and oil together in a large bowl until combined. Add the self-raising flour and whisk until smooth with no lumps.
4. 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.
5. Pour the mixture into the prepared tin and spread evenly with a spatula. Scatter the remaining cheese over the top.
6. 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.
7. Allow to cool in the tin for 10 minutes before lifting out using the baking paper overhang. Slice and serve warm or at room temperature.

Zucchini Slice Recipe

Recipe by Ella McKenzieCourse: Snack, Lunch, DinnerCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A 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.

Storage: keeps in an airtight container in the fridge for up to 4 days (it’s genuinely good cold), or freeze individual portions for up to 2 months.

Frequently asked questions

Happy cooking from my Newcastle kitchen.

Ella x