Introduction
The Classic Zucchini Slice is a beloved Australian dish known for its simplicity, flavor, and versatility. It’s perfect served warm or cold, making it a great make-ahead option for meal prepping or entertaining. This dish combines the goodness of fresh zucchini with eggs, cheese, and bacon, creating a moist, savory slice that’s satisfying without being heavy. Serve it with a salad for a light meal or cut into squares for snacks and lunchboxes.
Ingredients
- 5 medium zucchinis (about 500g), grated
- 1 large onion, finely chopped
- 3 rashers of bacon, diced (optional for vegetarian version)
- 1 cup grated cheddar cheese
- 1 cup self-raising flour
- 5 large eggs
- ¼ cup vegetable oil or olive oil
- Salt and pepper, to taste
- Butter or oil spray, for greasing
Instructions & Method
1. Preheat the Oven
- Preheat your oven to 180°C (350°F).
- Lightly grease or line a 20x30cm (8×12 inch) baking dish with baking paper.
2. Prepare the Zucchini
- Grate the zucchini and place it in a colander or clean tea towel.
- Squeeze out the excess moisture to avoid a soggy slice.
3. Cook the Bacon and Onion
- In a frying pan, cook the diced bacon and onion over medium heat until softened and lightly browned.
- Let it cool slightly before adding to the mix.
4. Mix the Ingredients
- In a large mixing bowl, combine:
- Grated zucchini
- Cooked bacon and onion
- Grated cheese
- Self-raising flour
- Lightly beaten eggs
- Oil
- Salt and pepper
- Mix until all ingredients are evenly combined.
5. Bake
- Pour the mixture into the prepared baking dish.
- Smooth the top with a spatula.
- Bake in the preheated oven for 35–40 minutes, or until the slice is golden and firm to touch.
- Insert a skewer or knife into the center — it should come out clean.
6. Cool and Serve
- Allow the slice to cool in the tin for at least 10 minutes before slicing.
- Serve warm, at room temperature, or cold.
Serving Suggestions
- Serve with a fresh garden salad or coleslaw.
- Great in school lunchboxes or picnic hampers.
- Can be stored in the fridge for up to 4 days, or frozen in portions for up to 2 months.