Zucchini slice is a true Australian classic—a simple, savory baked slice that’s perfect for lunchboxes, picnics, or a quick meal. Packed with grated zucchini, crispy bacon, melted cheese, and onions, it’s essentially a crustless quiche that comes together in minutes.
It’s beloved for good reason: it’s easy to make, uses up bumper crops of zucchini, and tastes delicious hot or cold. Whether you serve it for breakfast, lunch, or dinner, this zucchini slice is pure comfort. This recipe delivers that perfect texture—fluffy, golden, and packed with goodness.
Instructions
Prep the Zucchini
Place the grated zucchini in a colander set over a bowl. Sprinkle with the salt and toss to combine. Let sit for 15-20 minutes to draw out excess moisture. Then, using your hands or a clean kitchen towel, squeeze out as much liquid as possible. This step is crucial for a firm, non-soggy slice.
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar 2-quart dish and line with parchment paper for easy removal.
Cook the Bacon and Onion
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the chopped bacon and cook until crisp, about 5-7 minutes. Remove from heat and let cool slightly.
Combine Ingredients
In a large bowl, combine the squeezed zucchini, cooked bacon and onion, self-rising flour, beaten eggs, grated cheddar cheese, vegetable oil, and pepper. Stir until well combined. The mixture will be thick and moist. Fold in the fresh parsley if using.
Transfer to Dish
Pour the mixture into the prepared baking dish and spread evenly.
Bake
Bake for 35-40 minutes, until the top is golden brown and the slice is set in the center. A knife inserted in the center should come out clean.
Cool
Let the zucchini slice cool in the pan for 10-15 minutes before slicing. This allows it to set.
Serve
Cut into squares and serve warm or at room temperature. Great with a fresh salad or your favorite chutney.
Pro-Tips for Zucchini Slice Perfection
- Squeeze the Zucchini Thoroughly: This is the most important step. Zucchini contains a lot of water—if you don’t squeeze it out, your slice will be soggy. Really get in there!
- Use Self-Rising Flour: It contains baking powder and salt, giving the slice its lift. If you don’t have it, mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ½ teaspoon salt.
- Don’t Overbake: The slice should be golden and set but still moist. Overbaking can dry it out.
- Make It Your Own: Add mushrooms, bell peppers, or swap bacon for ham or chorizo.
- Gluten-Free Option: Use gluten-free self-rising flour blend.
- Serve Hot or Cold: This slice is delicious both ways—perfect for lunchboxes.
- Freezer Friendly: Zucchini slice freezes beautifully. Cut into portions, wrap tightly, and freeze for up to 3 months.
- Perfect for Entertaining: Make a double batch for parties—it’s always a hit.
This Zucchini Slice is an Aussie classic, easy and absolutely delicious.
