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 & Note 2 for low-carb GF option)
- 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! ❤️
The video seems to be missing. 🤔
Hi Zita! I just checked and it is there! Might be slow internet? 🙂 – N xx
Hi. You mention you rotate at 20 minute mark – what do you mean – upside down? Looks really tasty – I’ll have to try asap ☺️
Hi Yelena! I mean just turn the pan around 180 degrees to help it brown evenly 🙂 – N xx
I do that too
The zucchini slice sounds delicious and healthy! Keep the Dozer photos and stories coming!
Thank you Barb!! On both 🙂 – N xx
Loved all the wonderful pictures of Dozer. He was a wonderful friend.
I always loved seeing the photos you shared with us❤️
Someday I see you with another friend like Dozer
May he rest in peace with tons of wonderful memories of life with you 🥰
Thank you Julie! I am sure I will get another furry friend eventually, I just want to wait a bit 🙂 – N xx
It took me well over a year to get over losing my treasured dog. Honestly I cried every single day for the first 6 months. I made sure the next dog was a different breed (always a rescue dog) so I didn’t make comparisons since they all have their own character & temperament. Im left with life long happy memories of my beloved Trev
Oh my goodness, the FLUFF. My golden didn’t like to be left either. Terribly funny now, infuriating then. I hope you never tire of sharing Dozer pictures and stories. I never will! ♥️
Ha ha yes, going on holidays was the WORST, he would give me such a sad “I can’t believe you’re leaving me!” eyes and I would feel SO bad, then the boarder would send me photos 5 minutes later of him running around like mad with his friends!!!
That exact same thing happened to us when we took care of my friend’s sulky lab/springer spaniel. I TOLD her she changed immediately & jumped on my dog to wrestle as soon as she turned the corner. Once she came back and caught her dog amidst a gleeful happy leap through the air. When she saw Mommy she collapsed, head on paws in a full pout! Are dogs funny?
Nagi, I love your recipes but I always go the Dozer section first. My family shares your love of Golden retrievers, and its been so nice to see the photos of Dozer from the beginning of your “partnership”, as I have become a fan of yours (& Dozer) just a year or two ago. Your journey with Dozer during the last years of his time with you is helping me prepare for the time when our beloved “Robert” will cross the Rainbow Bridge.
With much love from Cincinnati OH, Tex/Pam/Robert
Thank you for the lovely message David. I dreaded the time, I knew it was coming and I had thought about it a lot over the year leading up to when it happened. But nothing, nothing will prepare you for the actual event. If I could talk to myself back then, I’d tell myself just to let the grief happen, to cry all the tears and let myself feel the pain, and remind myself that the pain is the price you pay for all the love 🙂 As awful as it has been, I’d do it all again in a heartbeat for every day I got to have him. HUGS to your Robert from me! – N xx
Ahhhh, love the recipe, but love the Dozer anecdotes. My heart aches every time I see your tiny right hand stamp ” ❤️Miss you Dozer” ❤️
Aww thank you Maree! I just don’t know how to have this website without some reference to Dozer even in all the new recipes I’m making 🙂 I started this website with him and I don’t know how to do it without him 🥹 – N xx
I have some chopped up cooked, pork belly. Can I sub it in for the bacon?
Absolutely, if it’s not salted, sprinkle with a bit of salt then mix it in 🙂 – N xx
This looks yummy and I will be making it very soon! This could be good for any meal of the day! As a bonus, I’ve now learned what “tasty” cheese is.
🥰 Actually, to tell you the truth, it’s just cheddar cheese 🙂
Can you omit the onion/ onion juices? Will it affect the texture much? I can’t tolerate regular onions, but I can have spring onions.
That’s fine Kara, use chopped up spring onions! – N x
I’ve been diagnosed as Pre-diabetic so I’ve been making a low-carb zucchini slice every second or third day lately. I add in a tub of cottage cheese for extra protein and flavour… and guess what? You actually DON’T need to add the flour! It bakes up just as yum without it! Just thought I’d mention it…
Really!!! I have to give that a go, I always have cottage cheese in the fridge!
This is great to know! I was going to ask if it works without the flour for a celiac friendly version! Is the cook time the same?
Hi, this looks so good! 🙂 any ideas what I could substitute the zucchini and bacon for? Thanks.
Hi Denise! You could use carrot instead of zucchini and crumbled feta instead of bacon 🙂 – N x
Dozer was certainly one of the handsomest dogs. I always look forward to reading about him ❤️❤️
Thank you for sharing !
Awww thank you Mary Ann! I am still enjoying sharing stories about him, I find it quite therapeutic actually! – N xx
I’m so glad it’s therapeutic for you 💙 I love seeing them 🫂
What would you recommend to sub for dairy free? Aren’t a huge fan of vegan cheese.
Aww Tash, you’re challenging me!! Cheese is so integral here for salt and flavour. If you leave it out, you’d need to add salt into the batter, then I would add something with some punchy flavour to compensate, like sun dried tomato and fire roasted pepper strips (chopped) 🙂 Hope that helps! – N xx
I will give it a go on the weekend and see! I often use nutritional yeast for a bit of cheesy flavour, should I also add in a bit of oil for fat? Is hard to replicate the melting cheese mouth feel and taste!
Hello Nagi, love that you’ve included a traditional Aussie lunch box food❤️ To get extra veg into kids ( both big and small) I always grate a small to medium carrot and for extra flavour add a teaspoon of English mustard.
Keep up the great work.
June
Mustard!! Now THAT is a terrific idea, I will try that next time 🙂 – N xx
I fry the bacon and the onion separately and let cool then add as recipe. Also add a pinch of chilli flakes. Freezes beautifully. Great work lunch with salad
Yes!! It makes such a great lunchbox addition 🙂 – N xx
I’ve always “fiddled” with the recipe, too, Nagi. I always cook the onion first, add finely chopped red capsicum and parsley for colour and usually some carrot, too. I have used half cottage cheese and half cheddar and this has created a lovely fluffy texture plus more protein and less calories. Sometimes, if I have leftover cooked rice in the fridge, I’ll add a couple of tablespoons into the mix. I love the idea of frying the bacon first and using less oil overall so shall definitely make this in the next day or so. Thanks, Nagi 😊
Love this Lizzy!! Especially love hearing how so many readers have adapted Zucchini Slice to make it their own 🙂 I love that you incorporate cottage cheese in this! – N x
Nagi – I’m a little confused. In your intro you talk about cooking the onion, but in the recipe you don’t cook it. Has that been missed in the recipe.
Leah, Nagi talks about grating the onion and frying the bacon. Some readers mentioned that they prefer to cook the onion beforehand.
No she said she box grates the onion (instead of chops) so it melts into the slice and she sautes the bacon.
Hi Leah! I don’t cook the onion, just the bacon 🙂 By grating the onion, it cooks through just fine in the oven! I actually like the extra flavour you get from mixing in fresh rather than sautéed onion 🙂 – N xx
Thank you for your quick reply. I don’t know how to do it! Do you ever sleep?
I fry the bacon & onion first, though I’ll follow your suggestion & grate the onion & just cook the bacon. TQ 💕💕💕
Love to know what you think if you get a chance to try it!!:) – N xx
Great looking recipe Nagi – wonderful photos of your beautiful Dozer what a life he lived with you, what a huge personality!
Thank you Jenny!! He certainly did have a big personality!!