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!
** Updated by popular demand with an extra low-carb flourless version (GF)! **
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 (flour with 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.
Gluten-free, lower-carb version – Substitute the self raising flour with 1 1/4 cups of almond meal (ground almond) and 1 teaspoon of baking powder. It’s really good! See FAQ below for more information.
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.
SOME VARIATIONS
Zucchini Slice is a recipe that is meant to be fiddled with! Here are some ideas:
Meat-free – Substitute the bacon with Greek feta! Chop into small cubes / crumble into chunks.
Extra add-ins – The batter can take another 1 cup of add-ins and still hold together. Corn kernels is lovely (I just use frozen), else chopped capsicum (sauté with bacon), chopped baby spinach, pieces of sun dried tomato.
Decorate the surface with cherry tomato halves or strips of char grilled capsicum.
Switch the zucchini with carrot!
Extra protein – Add chopped up chicken or chunks of tuna!
How to make Zucchini Slice
A nice, straightforward recipe with lots of grater action! If you’re making multiple batches, you can shortcut the grating by using your food processor (with the shredder insert).
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.
Grate the zucchini using a standard box grater.
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.
Grate the onion using a box grater. Reserve all the tasty onion juices, we’re going to add that into the batter too.
Sauté – Set aside a couple of tablespoons of uncooked bacon to sprinkle on the surface (if you want / remember). Then cook the rest of the 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.
Batter – Whisk the eggs in a large bowl, then whisk in the flour until lump free.
Add the zucchini, onion (including all the onion juices), all the oil and bacon in the pan, plus most of the cheese (keep 1/4 cup for sprinkling). Mix well until combined.
Pour into the prepared pan and spread to smooth the surface. Sprinkle with the reserved cheese and bacon.
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!!!).
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. – Nagi x
Zucchini Slice FAQ
Yes! Replace the self raising flour with 1 1/4 cups almond meal (ground almonds) and 1 teaspoon baking powder. You still get a slightly muffin-like texture rather than regular frittata texture. You can’t taste almond flavour. There is the faintest texture of the ground almonds, but I don’t think most people would notice it. I really enjoyed this almond meal version!
I am pretty sure this will work with almond flour + baking powder instead of self-raising flour, though the quantity might need a little tweaking to make the batter the right consistency. Come back and check this recipe tomorrow, I will try and give it a go with almond flour!
Substitute the bacon with 200g/7oz Greek feta, either crumble or chopped into small cubes. Stir it in right at the end.
4 days in the fridge or 3 months in the freezer. I actually enjoy Zucchini Slice even fridge cold, but to reheat I just use the microwave (20 seconds per slice). It would take about 5 minutes in the oven (180C/350F – 160C fan forced), loosely covered with foil to stop the edges from drying out.
Watch how to make it
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Zucchini Slice
Ingredients
- 400 g / 14 oz zucchini (2 medium), grated using box grater, excess water squeezed out using hands (about 4 cups grated)
- 1 brown onion , peeled, grated using box grater (including all juices)
- 1/4 cup extra virgin olive oil
- 200g / 7oz streaky bacon , chopped into 1cm/0.4" squares
- 1 garlic clove , finely minced using a garlic press
- 5 large eggs (~50-55g/2oz each)
- 1 cup self-raising flour (Note 1)
- 1 1/2 cups (tightly packed) cheddar or tasty cheese , shredded (packet shredded ok)
Instructions
ABBREVIATED RECIPE
- 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") lined pan, sprinkle with cheese and bacon, bake 35 min.
FULL 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") 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:
Nutrition Information:
More zucchini recipes
Never underestimate the power of the humble zucchini….look at all the things you can make with it!!!
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! ❤️
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!
Love a good zucchini slice so will definitely give this one a go. I also add in a sachet of tomato paste which gives a nice flavour.
Dozer pics are wonderful. Keep smiling lovely 🐾❤️
I still go straight to the bottom of each recipe to read about Dozer. Thank you for continuing to let us remember and enjoy him.
That looks super yum. I’ll be making this one. Love a good zucchini slice.
Dozy looks like he has so much fun with his friend. I get it, my golden loves other dogs so much. He’s a dog dog – like a dog person! The fluff! They are such goldens.
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. ❤️🤗👍
Oh Nagi this looks great! I had no idea it was a beloved Australian food. I will watch for the almond flour recipe but I think I may also try a cup 4 cup style GF flour and baking powder (I’m celiac). If it works I’ll let y’all know:)
Love to see pics and posts of Dozer. He’s so missed♥️
My daughter has coeoliac disease Jamie and while I have not tried this particular recipe I make Zucchini slice with store bought gf flour and it works fine. You would not know it’s it’s gf in fact.
Perfect! Thank you so much for letting me know. I can’t wait to try it:)
Wow just made this slice, added carrot to the zucchini for a friend who is spending each day at the hospital with her sick husband so hoping she will enjoy it as I do
Nagi, just a check-in on how you are. Take each day as it comes, life throws up challenges and it’s how we face them !!
My darling Siddy was put asleep last Oct so it with Dozer enjoying rainbow cakes every day whenever 🌈🫶🏼 Take care x
Hi Nagi. Firstly, I can see just how m you honor your special companion. I’m sorry your heart hurts but the love Dozer had for you and you for him will last forever. May his memory be a blessing to you.
I’m wondering if this recipe can be frozen and if so, at what point should I it go in the freezer? Thank you for your commitment to all of us.
I made this a week ago and of course, came here first… no luck, so went and found another recipe which was… fine :/ … 😂 Guess we’re having zucchini slice again this week just so I can try this one! Adds to cart. 😂(Note – I cooked off my onions because I don’t like them raw either and used the feta substitute but the flour/egg/extra bits ratio was off and it just didn’t quite set up in the middle properly. So yeah, super keen for your tried and true as always!! Will update at the end of the week! Thanks for all your hard work. ❤️
Great
I’m vego so don’t add the bacon but I usually add either cubed up haloumi or crumbled feta with some smoky paprika or curry powder or a handful of chopped herbs. I also sometimes sub some of the zucchini with carrot or sweet potato. I’ve also been known to grate leftover blocks of tofu which makes it slightly more dense but nobody in my family has picked it up yet… It’s a very forgiving and adaptable recipe. I’m definitely going to try the sun-dried tomatoes and tuna though!
Another way we have it, is to slice it into smallish “logs” and have it in tortilla wraps with some lettuce. Very easy wrap and go breakfast/lunch.
My mother used to follow the “BisQuick” recipe, no bacon and sliced Zucchini. Loved it, I’ll have to add bacon and more cheese.
I have been making a similar version of this recipe since 1975 – a favourite with everyone & took it to work for social morning teas
Hello – silly question, but does this taste like eggs/eggy? I don’t like the taste of eggs (inc in things like quiche, etc) so wonder if the zucchini, onion and bacon overpower the eggy taste? Thanks so much!
I have been making various forms of zucchini slice for years. I don’t thinknk it has an eggs taste like quiche, at all. I think the flour makes the texture more muffin like.
Hi Sarah! I don’t think this tastes eggy like frittata, it tastes closer to a muffin because of the flour and yes, by cooking off the bacon there is WAY more bacon flavour than usual zucchini slices! The cheese also goes a long way 🙂 – N xx
Hi Nagi. I traded the bacon for half pancetta and half air fried chorizo because it was what I had in the fridge. It was absolutely delicious!
NICE! What an upgrade 🙂 Glad you enjoyed it Vicki!! – N xx
ah, dozer… thanks for the images. ‘the death stare of guilt’ expression is hilarious. I will introduce it to west coast Canadian dog people here; we usually say [dog(s) gave me] ‘the stink-eye’! like casting shade, but more intensive.
Stink eye!!! Yes, that is a much more normal expression 🤣
I’ll keep checking back to see if you try this with almond flour or cottage cheese instead of regular flour. I have type 2 diabetes, so I’m always looking for ways to cut back on carbs in my cooking.
I will try to get to an almond flour version today! – N xx
Yay would love to know this as a GF option also x
Have you tried a GF flour as a substitute Nagi ?
Ahhh! Didin’t get a chance yesterday, will pick up some zucchinis on the way to work today!!
Any recipe using almond flower would be amazing, thank you
I came to the comments to ask the same question, as my partner is on keto and also can’t have gluten (celiac)…
I have made (my version of) this with gluten-free flour before and it works okay. Not sure almond flour would work because it would absorb less liquid.
Same! Looking for a gluten free alternative
Yum! Your bacon looks so much leaner that the bacon I see in the supermarket here in the U.S. I am going to try your recipe.
Our streaky bacon is a little bit leaner 🙂 – N xx