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.
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!
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?
We have not tested it with shredded cooked potatoes, but I bet it would be amazeballs. XOXO -Monti
This is so good! I make it with chickpea flour (plus baking soda) and it turns out great.
Delicious recipe! Took it to a birthday brunch and it was a hit!
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.
You must’ve missed where the recipe states it makes 8 slices!
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.
Delicious! I made the vegetarian option and added some Hatch green chile, because it’s that season here in New Mexico.
Sounds delicious! XOXO -Monti
For the American audience, don’t forget the Australian to American bacon conversion. 2 slices is actually 4 in America :)
An Aussie recipe!! Awesome!!
Delicious and super easy to make!
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.
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?
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
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!
Thanks for being here, Janet! XOXO -Monti
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.
Nice!!! XOXO -Monti
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!
This is simply delicious! Added a few sautéed mushrooms I had in the freezer, so so good. Will definitely make this again and again.
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!
I made this last night. I added half a pound of bacon instead of just two slices. A bit more cheese too. Turned out good! Will definitely make again. Being in Texas I added hot sauce so that kicked it up a notch :)
is this something you could freeze?
interested in trying but also working on meal prepping breakfast for husband a littles.
**for my husband and littles.
Absolutely. But freeze it in individual portions. XOXO -Monti
wow wow wow. Loved this one! The flavor and texture were on point. I’ll definitely be making this regularly for a breakfast option and at the holidays.
Made this yesterday, and couldn’t stop eating it. It is a great way to use up a bit of leftover veggies, and nubs of cheese. I had some cooked Canadian back bacon and used that. Thank you for this wonderful recipe. I will be making it often!
Came out great. I used Bob’s Red Mill GF 1 to 1 Flour and 2 tsp baking powder. I added a little garlic powder, onions, peppers and bacon. I’ll probably add Feta to it next time.
I have a batch in the oven now and I used GF flour. I’m hoping it’s a good as the gluten batch I made earlier in the week. I added feta to both.
I made this last night as I had a giant garden zucchini that needed to be used. I doubled the recipe and made it in a 9×13” baking dish. It turned out great! I would make again.
Has anyone tried making this in a muffin pan?
Was thinking of trying as a breakfast muffin??
I bet it would work really well! XOXO -Monti
Can’t wait to ,ake this. How much corn or red pepper would you add? Would you saute the pepper with the onion
About a half cup. Sauté with the onion. XOXO -Monti
I made this last night and it was really tasty! I added garlic powder, otherwise followed the recipe. This morning I heated up a piece using my airfryer. I think this will be on frequent rotation in my house.
In hebrew we call this a PASHTHIDA
this is frequently made for shabath and I very tasty thank you for your recipe 👌
Yesterday, I made this recipe as written. It was a bit bland, so today, I tried harder. I added 4 cloves garlic to the onion/bacon mixture, added a grated carrot & 1 t salt, 1/2 t pepper & 1 t Old Bay seasoning. I thought the cheddar cheese was wasted, so I skipped it today, Instead, topped the unbaked mixture with a generous sprinkling of parmesan. Very good! I really like this recipe! Thank you!
In the time-honored tradition of trying a new recipe while swapping out ingredients, I made this – with eggplant instead of zucchini! (I have eggplants in my garden, and do not have zucchini, hence the substitution.) Otherwise I followed it to the letter, shredding and draining the eggplant before adding it to the batter, and it came it quite well IMO. (Will try the zucchini version another time!)
Do you think this would freeze well? I was thinking about slicing it into individual portions, wrapping them up and freeze them.
That’s exactly right! It should keep in an airtight container for three months. XOXO -Monti
Didn’t know about this dish but it is super convenient than unlike quiche you don’t need pastry!
Looks awesome! I can’t wait to try. Could I use almond flour or coconut flour to make this gluten free?
You would need to use gluten-free self-rising flour. If you don’t have that you can try to recreate it using one cup of your gluten-free flour with 1 1/2 teaspoons baking powder. Not soda- powder.
Caveat: I make my own self-rising flour all the time, but I have never done so with gluten-free. You can try it, but I don’t know if it would work, because I haven’t tested it. XOXO Monti
I made it last night using almond flour and 2 tsp of baking power. It turned out great! Lots of flavor and a different texture than my usual frittata. We’ll definitely make again!
Thank you JILL K,
The almond flour sub came out very tasty and gluten free.
it also subs well & tasty with gluten free self raising flour
Nice!! XOXO -Monti
I made this today and used Bob’s Red Mill GF 1 to 1 Flour and 2 tsp baking powder. Came out great. I’ll have to try it with Almond flour too.