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! ❤️
Hi Nagi, I first started making this in my 20s but have perfected it over almost 3 decades by turning it into what I call my Mediterranean zucchini slice. I also choose to include one carrot which I have also grated along with the zucchini, freshly chopped Italian parsley, finely sliced Ligurian olives, and finely chopped roasted red capsicum. I leave the bacon out together and add in freshly grated Parmesan cheese/pecorino cheese/tasty cheese, a pinch of dried chilli flakes, a pinch of oregano, lots of freshly cracked black pepper and add in an extra egg or two depending on the quantity of vegetables I choose to use at the time. In the final 10 minutes of baking in the oven I sprinkle it with a little extra freshly grated Parmesan cheese and it is absolutely delicious! With the leftovers I keep them refrigerated for a maximum of three days and then upon reheating my method is the oven, I wrap it up in a parcel place it on a baking tray and warm it up for approximately 15 minutes, but in the final five minutes I open up the package so it can brown beautifully. Love it.
Wow!! Now THAT is what I call a zucchini slice!! Sounds amazing Nancy 🙂 – N xx
Your updates to the traditional zucchini slice recipe are so logical! How did I never think of this? Cooking off the bacon and onion is a surefire way to a tastier version. I also love using spring onion sometimes for some freshness.
Spring onion! What a great idea 🙂 I’ll try that next time, I always have green onions in the fridge! – N x
Thank you so much! Disaster averted … thanks to you. Love what you do and the way that you do it! 😘
Thank you Ade! – N x
What can I substitute zucchini (yuk!) With ?
I add what I have on hand. Carrot, corn or capsicum…you might not even notice zucchini with the others and and bacon in there!
I know what you mean and I have tried it with the zucchini but my preference is not to spend$$ buying zucchini or planting it id rather substitute thanks for the suggestions
Tuna works well.
Yes! I put that in as a suggestion for extra add-ins! – N x
That’d be tadty
I actually really don’t like zucchini, but I LOVE zucchini slice. Give it a go, you might be surprised!
I made one the other day with grated broccoli… I grated the chunky stems that you would usually throw away as well as the broccoli florets
BROCCOLI! That’s brilliant. I might have to share a broccoli one one day! – N x
A wonderful idea
Carrot and some chopped baby spinach! – N x
Thankyou ill try that
Perfect timing : I was wondering what to do with my 3 courgettes left in the fridge ! Soup ??? No… zucchini slices ! Thanks Nagi 👍 !
Meant to be! 🙂 Love to know what you think if you get a chance to try it! – N x
Hi lovely Nagi, 🥴 serious question?
Could I replace the SR Flour w Almond Flour, I’ve been having a wonderful time with your recipes but unfortunately the waistline not happy. Can I make this low carb???? I know, wash my mouth out but I need to make a few changes 🥴
What do you think 😉
It won’t work. The function of the wheat flour is to absorb moisture and trap it then swell and rise. Almond flour won’t do that part unfortunately
I make it without adding any flour at all. It might be a bit denser or maybe moister, but definitely still yum and lower carb.
Hi Angela! I’ve had a few people ask this so let me have a go making it myself and I’ll come back and update the recipe 🙂 – N xx
Oh, I have always loved a zucchini slice for ‘breakfast, lunch and tea’ as the old saying goes . . . but methinks this is the most interesting and logical take of one I have seen – it will be used . . . And, Dozer if you are looking down to see what Mommy managed this week . . . I do remember you and that friend of yours – wasn’t Mommy nice not to tell some of those other stories you two got up to . . . 🙂 !
He he Dozer and his friend Ollie always got up to no good! 🤣
Reheat in microwave or oven?
Either will work – 20 seconds in the microwave or 5 minutes in the oven (for slices, a little longer for the whole thing). – N x
And that is how humans should live – full of life and without regrets! Zucchini slice recipe just saved me – I am starting a pre cook for a 21 day 4wd adventure (B,L,D) and needed a breakfast I can precook – 21 days of cereal is enough to kill me 😂😘
Exciting!!! I’ve done a few 4WD adventures in my time! The most memorable was 3 weeks in the Kimberley’s. UNFORGETTABLE!! – N x
I’ve been planning a zucchini slice and bought a couple the other day. I’m considering subbing some if the cheese with cottage cheese for a protein boost. Thoughts?
Rather than mixing it in, I’d dollop across the surface and kind of press it in 🙂 I think that will work great! – N x PS I’d add a little salt into the batter though, as cottage cheese has much less (no?) salt compared to cheese, and the recipe has no salt in it because it relies on the cheese and bacon – N x
I’m going to try the recipe later
Just my sort of thing to have in the fridge and nibble when you pass.
Still no video with your recipe’s there is a space for it in the write up but it’s just blank
I’ve receiving your recipes for years without any problems
Mike
Hi Mike. I am the same, my videos have disappeared when they were there before. I thought it was my computer.
Hey Mike, are you perhaps using an Ad blocker? I get that too, when it’s switched on. But if you turn it off and reload the page you should see the video.
Take care!
My videos don’t display ads though!! Do you think ad blockers prevent the video from playing even if my videos don’t display ads??
Yikes, let me look into that Mike, thanks for flagging it – N x
Perfect timing, I just bought 3 zucchini’s and was contemplating what to do with them.❤️ I love seeing the celebration of Dozers life. I look forward to your posts❤️
Meant to be!! Thank you for the lovely comment about celebrating Dozer’s life 🙂 – N xx
Ham hock makes a lovely addition if you have some after making stock from the smoked hock
Ham hock meat makes a lovely addition if you have been making ham stock
Ooh yes! Terrific idea Anne!! – N xx
Oh Nags, this is MY JAM. Quick. Easy. Slightly messy. Reasonably healthy. BACON.
Nearly all the checklist I need when cooking for the fam. I’ll double the amount for the newly-15 chap that appears to have a hollow leg. Averse to “healthy things” he’ll eat anything wrapped in a tortilla or puff pastry as long as I’ve grated or chopped the veggies really small*.
When I’ve done frittata and quiche before, they get hammered on the night and then gone for breakfast, so I think I’ll go back to making this a staple.
Oh, and I LOVE what you’ve done with the Life With Dozer section. You always manage to capture such… life with your pics. It’s like I’m there, and I can feel MY Dozer’s (Herschel) big, goofy tail slapping my knee while I walk, pretending he’s leading me somewhere with treats or water.
All my arms for hugs,
Judd
* We call anything healthy we can sneak into Teenager’s dinners “Veggie Smugglers”.
This message is literally the best opening para ever – 🤣 And VEGGIE SMUGGLERS!!! Ha ha ha!!! So glad you’re enjoying the new Dozer section. It feels like a natural outlet for all the pictures I’m looking back through. – N xx
He sure did, bless him. Sounds yum. Will try very soon. 🌻
Hope you get a chance to try it Jannyj!! – N x
Hello Nagi,
This is indeed an old faithful.
What I have always struggled with is the number of eggs.
Is there a way to have the recipe with less eggs?. Seems extravagant to me for an everyday recipe. Eggs are not cheap as they were once.
Regards Kathryn
Hi Kathryn! Unfortunately not, it will compromise how well it holds together. If you’d like something similar using less eggs, try the Zucchini Muffin Slab! It’s so delicious 🙂 -> https://fast-enhancement.today/zucchini-cheese-muffin-slab/%3C/a%3E%3C/p%3E
Do you think this recipe would work using almond flour. I’m low carb.
Hi Heather! Someone else asked as well, I haven’t tried it but see no reason why it wouldn’t work. Start with 1 cup then add a bit more if needed to make the batter the consistency you see in the video 🙂 – N x
Whilst I eat meat, and love bacon, I’d love to have more meat free meals. Zucchini slice reciples always seem to have bacon. Can it be done without bacon, or is the bacon integral for the flavour?
I made it on the weekend with feta instead, let me pop that in as a sub! – N x
Do you think this recipe would work using almond flour?
Yes but I’m not sure of quantity, you could try it and just add more if needed to get the right batter thickness 🙂 (See video!) – N x