Zucchini Slice – RecipeTin Eats

Zucchini Slice is an Australian classic, a cross between a frittata and a savoury muffin. It’s protein and veggie packed with egg, grated zucchini, cheese and bacon, then baked until golden. Delicious, easy and economical, it’s great warm or cold. Enjoy for breakfast, lunch or as a snack!

Zucchini Slice

This is a beloved Australian classic that I’ve held off sharing for years because I’ve fiddled with it and expect some mixed opinions from zucchini slice purists. 😅

Traditionally, it’s a true “throw it all in raw” situation – chopped onion, uncooked bacon, raw zucchini straight into the batter and into the oven it goes. But I never could get behind biting into little chunks of half-cooked onion, and it feels like a missed opportunity not to cook the bacon first so you get all that glorious rendered fat which gets mixed through the batter, making the whole thing just tastier!

So, I’m not here to tell you the old-school way is wrong, I’m just here to share the way I prefer to make Zucchini Slice: cooking the bacon bits, and the onion grated instead of chopped so it melts right into the slice. Zucchini Slice experts – tell me what you think!

Ingredients in Zucchini Slice

Zucchini Slice is made like a frittata with whisked eggs as the base, but then we add some self=raising flour (which has built in baking powder) which makes the texture a little muffin-like fluffiness. Here’s what you need to make it. I use all the typical ingredients, except perhaps garlic which you don’t ordinarily see in traditional recipes.

• Zucchinis – You will need 400g / 14oz zucchinis, the whole weight before grating, around 2 medium zucchinis. You don’t need to be super accurate with the quantity, the recipe can take a little more and it’s fine with a little less.

• Self raising flour or flour plus baking powder – This is what gives the Zucchini Slice a light, slightly fluffy texture, quite different to frittata which is made without any flour. Self raising flour is simply plain flour with baking powder built in. So you can use either 1 cup of self raising flour, or just plain flour plus 2 teaspoons of baking powder.

• Large eggs – You will need 5 large eggs which are eggs sold in cartons labelled “large eggs”, ~50 – 55g/2oz each (in shell). There is no need to bring them to room temperature, you can use them fridge cold.

• Cheddar or tasty cheese – This is what gives zucchini slice its salt and savoury flavour, so use a good-flavoured one! I like to use cheddar or tasty cheese, but feel free to use any other melting cheese you love – avoid mozzarella though, as it doesn’t have enough flavour.

• Streaky bacon – Streaky bacon has more steaks of fat than using bacon rashers (which includes the lean eye) which makes the Zucchini slice even tastier! But honestly, you can use any cut of bacon you want, or even ham (I still sauté even if I use ham).

• Garlic – Just one clove, sautéed with the bacon.

• Extra virgin olive oil – The recipe calls for 1/4 cup and this is what keeps the Zucchini Slice really nice and moist, even when it’s eaten cold, straight from the fridge. Don’t be tempted to reduce it else you’ll head into lean frittata territory and away from Zucchini Slice land. 🙂

• Onion – This is mixed in raw into the batter, so as mentioned above, I like to grate it using the box grater (which we’ve got out anyway for the zucchini) rather than chop it as the finer shredded bits cook through properly. Nobody wants to bite into raw onion chunks!

• Pepper (forgot to put in photo) – Just a pinch. No salt. We get enough salt from the bacon and cheese.

How to make Zucchini Slice

A nice, straightforward recipe with grater action, no chopping! If you’re making multiple batches, you can shortcut the grating by using your food processor (with the shredder insert).

1. Line pan – Crumple a piece of baking paper and place it in a 30 x 20cm pan (12 x 8″). Use a piece of paper large enough so there is overhang to lift the zucchini slice out of the pan.

   ℹ️ Crumpling the paper makes it easier to press into the corners and helps it stay put. And there is no need to grease the pan, the batter will weigh the paper down.

2. Grate the zucchini using a standard box grater.

3. Squeeze out water – Grab handfuls then squeeze to remove the excess water. No need to squeeze it to death using a tea towel to remove every last droplet, just get whatever you can out by using your hands.

4. Grate the onion using a box grater. Reserve all the tasty onion juices, we’re going to add that into the batter too.

5. Sauté chopped bacon in the oil until it is light golden (not golden crisp), it only takes 2 – 3 minutes. Add the garlic in the last 15 seconds. Then turn the stove off and leave the bacon there until you need it. Set aside a a couple of tablespoons of bacon to sprinkle on the surface (if you want / remember).

6. Batter – Whisk the eggs in a large bowl, then whisk in the flour until lump free.

7. Add the zucchini, onion (including all the onion juices), all the oil and bacon in the pan, plus the cheese. Mix well until combined.

8. Pour into the prepared pan and spread to smooth the surface. Sprinkle with the reserved bacon.

9. Bake 35 minutes, rotating at the 20 minute mark, in a preheated 180°C/350°F (160°C fan-forced) oven until the top is golden and the centre springs back when you poke it (gently!!!).

10. Cool for 10 minutes in the pan, then cool for another 5 minutes before slicing. Eat with hands!

All the ways to enjoy Zucchini Slice

This is one of those foods that is genuinely as good cold as it is warm. In fact, I actually prefer the texture more when it’s cooled because it is a little more set, whereas warm it is quite delicate.

It’s a terrific standby breakfast/grab ‘n go snack that will last in the fridge for 4 days. It still smells fine on day 5, but I have it drilled in my head that proteins generally are good for up to 4 days. I could be wrong. 🙂 And if you’re in any way concerned about stretching the shelf life, just pop it in the freezer because it freezes 100% perfectly.

Oh! And lastly, think of this recipe has a base to add your own extra finishing touches. Press some halved cherry tomatoes on the surface, stir in frozen corn, chopped baby spinach, or scatter with strips of sun dried tomatoes. Switch the bacon for ham or tuna chunks, or swap out some of the zucchini with carrot. This is a recipe meant to be fiddled with! – Nagi x

Watch how to make it

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Zucchini Slice

Author: Nagi

Prep: 15 minutes mins

Cook: 40 minutes mins

Cooling: 15 minutes mins

Total: 1 hour hr 10 minutes mins

Breakfast, Light Meal, Snack

Australian, Western

Servings12 pieces (6 x 7cm / 2.4 x 2.8″)

Tap or hover to scale

Recipe video above. This is how I make Australia’s favourite savoury slice. It is a cross between a frittata, quiche and muffin. Good snack, high in protein, veggie quota plus of course cheese!Most recipes just stir raw chopped onion and uncooked bacon into the egg mixture. But I’m not a fan of raw onion bits, so I grate it instead. As for the bacon, it’s gotta be sautéed in the oil! Not only does it make the bacon yummier, the oil gets bacon flavour which is then mixed into the batter to make sure the slice doesn’t dry out. Enjoy this warm or cold, great either way. Great breakfast or snack!

Cook ModePrevent screen from sleeping

Instructions

• Preheat oven to 180°C/350°F (160°C fan-forced).

• Crumple a sheet of baking paper in your hands then place in a 30 x 20 x 3cm lamington pan (or thereabouts) with overhang for lifting the slice out. No need to grease the pan – the mixture will weigh the paper in place.

• Set aside a little bit of cheese and bacon to sprinkle the surface.

• Sauté bacon – Heat the oil in a non-stick pan over medium high heat. Add the remaining bacon and stir for 2 minutes or until very light golden. Add the garlic and stir for just 10 seconds, then remove from the stove and set the pan aside to cool slightly.

• Make batter – In a large bowl, whisk the eggs, then whisk in the flour until lump free. Add the zucchini, onion (including all grating juices), oil and bacon from the pan and cheese. Switch to a wooden spoon and mix until combined.

• Pour into the lined pan, then push the mixture into the corners and smooth the surface. Sprinkle with reserved cheese and raw bacon.

• Bake for 35 minutes, rotating at the 20 minute mark, or until the top is golden and a skewer inserted into the middle comes out clean.

• Cool in the pan for 10 minutes then lift out using the overhang paper. Cool for another 10 minutes before slicing. Enjoy warm or at room temperature!

Recipe Notes:

1. Self raising flour is flour with baking powder built in. If you don’t have it, just use 1 cup plain flour / all-purpose flour plus 2 teaspoons baking powder.
Keeps for 4 days in the fridge, or freezer 3 months.
Nutrition per slice.

Nutrition Information:

Calories: 234cal (12%)Carbohydrates: 10g (3%)Protein: 9g (18%)Fat: 17g (26%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 92mg (31%)Sodium: 221mg (10%)Potassium: 180mg (5%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 297IU (6%)Vitamin C: 7mg (8%)Calcium: 109mg (11%)Iron: 1mg (6%)

Keywords: zucchini recipe, zucchini slice

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Remembering Dozer

This day 10 years ago (2016) was such a typical day in the Life of Dozer! Started off with breakfast….

….followed by shoot supervision (odd that he’s not looking at the food though, a pretty lady dog must’ve been strolling past at that moment)…

…. then a play mate came over and they got up to no good (NOTE THE FLUFF!)….

….both of whom gave me the death stare of guilt as I backed out of the driveway to pop down to the shops…. How dare I leave them for 20 minutes! 🤣

….then wrapped up the day with a sunset beach session.

He certainly lived life to the fullest with no regrets! ❤️