Zucchini Slice

$5.31 recipe / $0.66 serving
by Cassie Heilbron
5 from 19 votes
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If you’re looking for ways to use your summer zucchini, don’t pass up this irresistible zucchini slice. This classic Australian dish is similar to a crustless quiche but with a more dense texture. It’s healthy and perfect for meal prep if you’ve got a busy week ahead. Serve this slice hot or cold for a savory breakfast on-the-go, or a light lunch or dinner.

A stack of slices of zucchini slice on a plate.

What is Zucchini Slice?

Zucchini Slice is a popular Australian dish similar to a crustless quiche but with a more dense texture. It’s universally loved in Australia because it’s very easy to prepare, budget-friendly, and can be enjoyed hot or cold for any meal of the day. You’ll commonly find it in lunchboxes, at kid’s birthday parties, and potlucks.

Tips for Making Zucchini Slice

Don’t skip draining the moisture from the zucchini, or you’ll end up with a soggy slice! Grate the zucchini and either pop it into a colander or a clean kitchen towel to wring out. It’s common in Australia to make zucchini slice without sauteing the bacon and onion first. However, I highly recommend not skipping this step

Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice Variations

Tweak Zucchini Slice with what you have on hand. You can leave out the bacon for a vegetarian version, or you can use ham instead of bacon (no need to sauté first). You can throw in a few veggies too! Corn or finely chopped red bell pepper would be perfect in this slice. You could also add in a blend of cheese instead of just cheddar. Feta or parmesan would be a delicious addition.

What to Serve with Zucchini Slice

Zucchini Slice is perfect for any meal (or snack) of the day. It can be served either hot or cold and is great for on the go. It’s not uncommon to eat a piece or two on its own or to serve it with a side salad for a light lunch or dinner. It’s also a favorite at potlucks and parties.

How to Store and Reheat Leftovers

Zucchini Slice is great for meal prep! Store it in an airtight container in the fridge for up to 5 days. Eat this slice cold or reheated in the microwave.

Two slices of Zucchini slice on top of the casserole.

Zucchini Slice

5 from 19 votes
Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.
Two slices of zucchini slice laying against the whole casserole.
Servings 8 slices
Prep 15 mins
Cook 45 mins
Total 1 hr

Ingredients

  • 1 Tbsp butter ($0.11)
  • 2 strips bacon ($0.52)
  • 1 yellow onion ($0.37)
  • 5 large eggs ($0.98)
  • 1 cup shredded cheddar cheese ($1.25)
  • 1 cup self-rising flour* ($0.14)
  • 1/4 cup olive oil ($0.64)
  • 3/4 lb. zucchini (2 cups shredded) ($1.27)
  • 1 pinch salt and pepper ($0.03)

Instructions 

  • Preheat the oven to 350ºF and line a large rectangular baking dish (11×7-inch) with parchment paper. Finely dice the onion and finely chop the bacon.
  • Heat the butter in a frying pan over medium heat. Add the bacon and onion and cook, stirring regularly, until the onion softens and the bacon is golden. Remove from heat and allow to cool slightly.
  • Grate zucchini into a colander and sprinkle a little salt on top. Set aside.
  • In a large mixing bowl, add the bacon, onion, eggs, cheese, flour, and oil. Stir well to combine.
  • Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine—season with a little salt and pepper.
  • Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

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Notes

*If you don’t have self-rising flour simply use 1 cup of flour plus 2 teaspoons of baking powder.

Nutrition

Serving: 1sliceCalories: 267kcalCarbohydrates: 15gProtein: 10gFat: 19gSodium: 194mgFiber: 1g
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How to Make Zucchini Slice – Step by Step Photos

Baking dish lined with parchment paper.

Preheat the oven to 350ºF. Line a 11×7-inch baking dish with parchment paper.

Sautéed onion and garlic in a frying pan.

Finely dice one yellow onion and finely chop about two strips of bacon. Add 1 Tbsp butter to a frying pan and heat over medium. Add the onion and bacon and sauté until the onion is soft and the bacon is golden. Remove from the heat and set aside.

Grated zucchini in a colander.

Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.

Zucchini slice batter ingredients in a bowl, unmixed.

In a large mixing bowl, add the bacon and onion, along with 5 large eggs, 1 cup shredded cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir well to combine.

Zucchini added to the batter.

Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine. Season with a little salt and pepper.

Unbaked zucchini slice in a glass casserole dish.

Pour mixture into prepared tray.

Baked zucchini slice in a glass casserole dish.

Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.

Three slices of zucchini slice stacked on a plate.

Try These Other Delightful Zucchini Recipes

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  1. This was such a good find! I love how fluffy it is (compared to a quiche or frittata). I ended up using a round casserole dish and it took about 45 minutes to cook completely. It made for a great breakfast today!

  2. Love this!! I’m making my 3rd batch ans doubling it this time! It’s a great grab and go snack or breakfast. Have you tried adding shredded cooked potatoes to it? Would it dry it out?

    1. We have not tested it with shredded cooked potatoes, but I bet it would be amazeballs. XOXO -Monti

  3. Would be nice if you added the size of an individual serving i.e. 16 slices per pan, then the nutritional info would make more sense.

  4. This recipe came at just the right time! My mother gifted me with a zucchini / courgette bigger than a football. I used half of it for this recipe and portioned it out for lunches this week along with some hummus and halloumi. 

  5. Delicious! I made the vegetarian option and added some Hatch green chile, because it’s that season here in New Mexico. 

  6. For the American audience, don’t forget the Australian to American bacon conversion. 2 slices is actually 4 in America :)

  7. I left out the bacon so a word to those that also need to do that, it then needs a good amount of salt as it was kind of bland. I used einkorn flour as I had some to use up and it worked great.

  8. I’m thinking of making this for a pot luck bruncheon, maybe using a serving spoon instead of slicing it. Would it be best to reheat in a microwave or an oven?

    1. An oven would be best, but make sure there is an oven-safe bowl of water to create steam, so it doesn’t dry out and get rubbery. XOXO -Monti

  9. Eating this right now. Made the recipe as written, except doubled it. Delish, and super easy. I should have added more salt, and next time I’ll add garlic and probably some cayenne pepper. 

    I’ll probably make this all the time. I make quiche a lot, but I make lousy pie crust so have to use store bought. This gets around that issue nicely. I can see making this using the dibs and dabs I always seem to have in the fridge—two kinds of cheese that I’ve had for a while, some different veggies I need to use up, etc. 

    Thanks, Budget Bytes! I’ve never made a recipe off this site that wasn’t great! 

  10. I just made this in a regular muffin tin, with parchment liners in the cups. The recipe made 12 muffins. Baked at 350 for 32 minutes and they are perfect. Next time I’ll add some chopped jalapeno, maybe a bit of garlic. But as written it’s really good, and will made some great quick breakfasts and snacks for the week.

  11. I made this for the second time this morning! The second time around I decided to increase the recipe by 50% with the intention of having a thicker bake. I cut the zucchini slice in half and made breakfast sandwiches. It was great. I love this recipe – so versatile. Reheats wonderfully!

  12. This is simply delicious!   Added a few sautéed mushrooms I had in the freezer, so so good.  Will definitely make this again and again.

  13. I don’t usually leave comments, but this recipe is so good it’s worth it. I made this wonderful dish and my husband and I loved it! It’s easy to make and is so delicious. Followed the recipe exactly, other than, adding garlic powder, pepper & Italian seasoning. I added those items to adjust to my taste. I will be making this often….hands down!