zucchini slice

Our quick and easy Zucchini Slice recipe takes just 10 minutes to prepare and is a classic family favourite. This freezer-friendly recipe is perfect for lunch boxes or an easy family dinner.

Zucchini Slice

eggs

150 g (1 cup) self-raising flour

60 g (1/4 cup) vegetable oil

100 g cheese (grated)

375 g zucchini (grated)

onion (chopped finely)

bacon rashers (chopped)

salt and pepper (to season)

Grease a 20 x 30cm rectangular baking tin and set aside.

Preheat the oven to 180 degrees celsius (fan-forced).

Place the eggs into a large bowl and whisk well.

Add the self-raising flour and oil and whisk until smooth.

Add the grated cheese, zucchini, onion and bacon and mix well. Season with salt and pepper.

Pour into the prepared tin and bake for 30-40 minutes or until golden on top and cooked through (you can test if it&#x27;s ready by inserting a skewer into the middle or pressing lightly onto the top).

Conventional Method

Place the cheese into the Thermomix bowl and grate on 5 seconds, Speed 8. Set aside.

Place the zucchini and onion into the Thermomix bowl and grate for 5 seconds, Speed 6.

Add the bacon and grate for an additional 5 seconds, Speed 5.

Add the eggs, self-raising flour, oil, grated cheese and salt and pepper. Mix for 10-15 seconds, Speed 4 (use the spatula to help mix).

Pour into the prepared tin and bake for 30-40 minutes or until golden on top and cooked through (you can test by inserting a skewer into the middle or pressing lightly onto the top).

Thermomix Method

Two kid-friendly favourites – mac 'n' cheese and zucchini slice – combine in this lunchbox filler or easy dinner idea.

Mac 'n' cheese zucchini slice recipe

macaroni pasta

tbsp extra virgin olive oil

brown onion, finely chopped

garlic cloves, finely chopped

thyme leaves

middle bacon rashers, trimmed, chopped

zucchini,

orange sweet potato, unpeeled, coarsely grated

self-raising flour

eggs, lightly beaten

Devondale Tasty Cheese Block (500 grams)

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5579031952001&=domain=taste

5348771529001-5579031952001

This light and fluffy zucchini slice recipe is a brilliant way to use fresh zucchini when in season. All you need is 15 minutes of prep! Recipe adapted from Taste.

Light &amp; Fluffy Zucchini Slice

zucchini, well drained (about 1-2 zucchini)

Applewood smoked bacon, diced into 1/2-inch pieces

olive oil

black pepper

flour

tsp baking powder

goat cheese

Line an 8&#215;8 square pan with parchment paper for easy removal. Coat with cooking spray (even when lined with parchment, I&#8217;ve found that the eggs occasionally stick).

Using a box grater, shred the zucchini. Line a bowl with a clean kitchen towel and place the zucchini inside. Twist it up to close, and squeeze out as much liquid as possible. Set the zucchini aside until ready to use.

In a large non-stick skillet, sauté the bacon (no need to for oil) over medium-low heat, about 2-3 minutes. Add the onion and continue to cook until soft.

Meanwhile, crack the eggs into a large bowl. Add the olive oil. Season with black pepper and whisk well to combine. Toss in the sautéed bacon and onions, and the reserved zucchini.

To the bowl, add the flour and baking powder. Continue to mix until it looks like pancake batter.

Pour into your lined baking pan. Sprinkle the goat cheese over the top.

Bake until the filling is set, about 40-50 minutes. The top and bottom should be deep golden brown. Rotate the pan halfway through cooking time for even browning.

Remove from the oven and cool for at least 10 minutes before slicing.

Great with hatch chiles and or Monterey Jack cheese, or a combination.  Tastes like a chile relleno.

This is legitimately the best zucchini slice recipe I've had. Ever. They are almost always soggy, but this one is divine. Halved the oil and it was still awesome. Thank you for this recipe!

Simply deicious! As tasty as promised and very easy to make. I usually don't have success the first time I make a recipe but this  was really straight forward and came out beautifully. Definitely one to make again - and a great contribution for future picnics or parties. One day when covid lockdown passes!

This is a much better recipe than others on the web. I added sliced mushrooms, swapped feta for cheddar and some Parmesan. And drain the bacon grease before adding to the mixture. Everyone loved it. Oh, I squeezed the water out of the zucchini within an inch of its life!

Try our easy to follow Healthier Zucchini Slice recipe. Absolutely delicious with the best ingredients from Woolworths.

Healthier Zucchini Slice Recipe | Woolworths

zucchini spaghetti

corn kernels, rinsed, drained

0.5 bunch spring onions, thinly sliced

free range eggs

milk

wholemeal self-raising flour

smooth light ricotta

baby leaf salad (to serve)

Preheat oven to 200°C/180°C fan-forced. Grease an 17.5 x 27.5cm (3.5cm deep) slice pan. Line base and sides with baking paper, extending paper 3cm above edges.

Place zucchini, corn and spring onion in pan.

Whisk eggs, milk and flour together in a large jug. Season with pepper and pour egg mixture over vegetables in dish, then gently tap pan on bench to evenly distribute egg mixture. Dollop with spoonfuls of ricotta.

Bake for 40 minutes or until golden and just set. Cool in baking dish for 10 minutes. Season with pepper, then slice and serve topped with salad leaves.

Recipe video above. This is how I make Australia&#39;s favourite savoury slice. It is a cross between a frittata, quiche and muffin. Great breakfast, lunch or snack, it&#39;s 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&#39;m not a fan of raw onion bits, so I grate it instead - the shredded onion cooks through perfectly in the oven. As for the bacon, it&#39;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&#39;t dry out. Enjoy this warm or cold, great either way!UPDATE: To make it gluten-free, use GF flour. To make it lower-carb, replace the self raising flour with 1 1/4 cups almond meal and 1 teaspoon baking powder.

onion

extra virgin olive oil

garlic

eggs ((~50-55 grams/2 ounces each))

self-raising flour ((Note 1))

(tightly packed) cheddar

Sauté bacon in the oil, add garlic towards end. Whisk eggs, whisk in flour until lump free. Mix in everything else with wooden spoon. Spread in 30 x 20 cm (12 x 8&quot;) lined pan, sprinkle with cheese and bacon, bake 35 min.

ABBREVIATED RECIPE

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 (12 x 8&quot;) 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!

FULL RECIPE

Absolutely delicious. Cooked it with leftover ham instead of bacon. Eating it for lunch with cucumber spears dipped in dill sauce. 
Another winner!

Tasty! Still working down bags of shredded zucchini in the freezer. Thank you for another winner!

Delicious recipe …. can’t stop going back for another slice! Such an interesting consistency from the eggs, flour &amp; grated onion… feels like there is potato, but there isn’t. For the cheese … we used 75g cheddar, 50g gruyere, 25g grana padano. 
love the tang from the gruyere.
Thank you Nagi for yet another winner … tasty yet easy .

And love the Dozer memories … Hope they help your heart heal. 🩷

I've had a favourite zucchini slice recipe for 15yrs.
Found my new favourite with this recipe. Wonder if it'll last 15yrs. 🙂

Made it tonight - had everything but zucchinis! so bought some -  daughter, son in law and grandaughter called in so they joined us as I was just putting it in the oven - added a salad (with your french dressing) and had some sourdough that I heated up in the oven and dinner was delicious! - I agree with the onion being grated - everyone loved it - one little piece left for lunch cold tomorrow.  Will be making this often!

Hi Nagi.
I just made my very first zucchini slice this afternoon, and what a hit it turned out to be.  I love all your recipes, easy to follow and very tasteful. ❤️🤗👍

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Top 5 zucchini slice recipes from across the web

The most viewed zucchini slice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Mac 'n' cheese zucchini slice recip...

Light &amp; Fluffy Zucchini Slice

Healthier Zucchini Slice Recipe | W...

Zucchini Slice

The most viewed zucchini slice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Light & Fluffy Zucchini Slice