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.
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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
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.
Zucchini Slice
Servings 8 slicesIngredients
- 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
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Zucchini Slice – Step by Step Photos
Preheat the oven to 350ºF. Line a 11×7-inch baking dish with parchment paper.
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.
Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.
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.
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 mixture into prepared tray.
Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.
I loved the recipe just as written!! I used the air fryer to reheat it by slicing a square in half and used it as bread to sandwich a breakfast sausage patty. It was awesome. My husband took some to work for breakfast and just asked if there was anymore to snack on. Unfortunately it is all gone.
Has anyone tried using almond flour instead of flour for this recipe?
I really like this recipe. Is there something else you could sub for zucchini now that summer is ending? I liked that it was an egg dish but not too heavy and still managed to hold up in the fridge for a week (not always the case with eggs).
I’m sure you could sub in a lot of different vegetables, but I haven’t tried any personally. You might also try making a simple frittata because you can add just about anything to those as well! The frittata will be a little different in that there is no flour like the zucchini slice, but they also hold up great in the fridge.
I am going to make this again this week for my breakfast meal prep. Do you think I could use wheat flour instead? Thanks again for delicious and healthy recipes! Love my Budget Bytes!!!
I wouldn’t use whole wheat flour for this one because it will likely be too heavy and the flavor may overpower the zucchini.
We loved this! I accidentally left out the olive oil because I didn’t read the instructions very well. 😅 It turned into more of a dryer spongy cake texture. My five year old ate a ton of the “breakfast birthday cake”. My husband ate half the pan. Curious to see how it turns out when I actually follow the recipe. Thanks for the yummy recipes!
This was fun and different. I have an over abundance of zucchini so I’m making something new sometimes twice a week to use them up! I forgot to add S&P in the end before poring into the pan so I added it to the top. I did a few minor changes of using ham lunch meat and half the amount of cheese. Possibly due to these changes/error of leaving out mixing in S&P, but the flavor was mild. I may add some Greek seasoning next time. I will definitely make it again! It reheated beautifully!
The 11×7 inch dish is a common size in Australia, less so in the US. I used an 8×8 inch dish and scaled back the ingredients slightly. Overall, the dish was easy to prepare and another nice option for the tsunami of zucchini in my CSA box.
I am making a Southwestern version this evening, used green chiles and smoked paprika. Will report in on results.
I love this recipe. I use a box of jiffy corn bread instead of the cup of flour and it’s amazing. I’ve made it about 5 times now, so delicious
This is a great idea. I’m going to try this. Thanks for the tip!
It was pretty easy to make, but after it was cooked, it didn’t really taste like anything and it had a strange texture.
This was easy to make and really tasty! Turned out just like the pictures, definitely something I’ll make again.