Non-VegetarianAustralian cuisine Main Course

Zucchini Slice

Name: Zucchini Slice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 500 g Zucchini; 150 g middle bacon rashers; 1 medium brown onion; 150 g tasty cheddar cheese; 150 g self-raising flour; 5 large Eggs; 60 ml Vegetable oil; 0.5 tsp Salt; 0.25 tsp Black pepper

A classic Australian savoury bake loaded with grated zucchini, bacon, melted tasty cheese, and eggs, golden on top and tender within.

🇦🇺Australia· Australian Capital Territory

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6
Difficulty: Easy
Calories: 360 kcal

Ingredients

0 of 9 gathered

Servings

500 g Zucchini — coarsely grated, unpeeled
150 g middle bacon rashers — diced finely
1 medium brown onion — finely chopped (approx. 150 g)
150 g tasty cheddar cheese — grated
150 g self-raising flour — sifted
5 large Eggs — lightly beaten
60 ml Vegetable oil — or light olive oil
½ tsp Salt — to season
¼ tsp Black pepper — freshly cracked

Equipment

•Baking dish (approx. 20 x 30 cm)
•Box grater
•Large mixing bowl
•Frypan
•Whisk

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 24 g
carbs: 22 g
fibre: 2 g
protein: 15 g
calories: 360 kcal

Instructions

1
Preheat the oven to 180C (160C fan-forced).
2
Grease a 20 x 30 cm baking dish and line with baking paper.
3
Fry the bacon and onion in a frypan over medium heat until lightly golden.
4
Remove the bacon and onion from the heat and allow to cool slightly.
5
Squeeze out excess liquid from the grated zucchini over the sink with your hands.
6
Place squeezed zucchini, cooked bacon mixture, and grated cheddar in a large mixing bowl.
7
Sift in the self-raising flour and gently stir through the zucchini mixture.
8
Whisk the eggs and vegetable oil together in a jug.
9
Pour the egg mixture into the bowl, add salt and pepper, and stir to combine.
10
Spread the batter evenly into the prepared baking dish.
11
Bake for 35 to 40 minutes until golden brown and firm in the centre.
12
Cool in the pan for 10 minutes before slicing into neat squares.

Chef's tips

Always squeeze out the grated zucchini thoroughly to prevent a soggy, wet slice. Allowing the slice to cool slightly before cutting makes clean, tidy squares that hold their shape.

Ingredient substitutions

middle bacon rashers → diced smoked tofu or sliced canned corn kernels for a vegetarian version
self-raising flour → gluten-free self-raising flour blend
tasty cheddar cheese → tasty cheese mixed with grated parmesan or crumbled feta

Storage

Store cooled slice in an airtight container in the fridge for up to 4 days.

Reheating

Reheat squares in a 170C oven for 10 minutes, or enjoy cold straight from the fridge.

Common mistakes to avoid

•Failing to squeeze liquid from the zucchini, making the finished slice soggy and watery.
•Cutting into the slice piping hot before the egg custard structure has set.
•Over-mixing the batter after adding flour, which creates a tough and rubbery texture.

Serving suggestions

Serve warm or cold with a crisp rocket and tomato salad.Pack cold squares into an esky (portable cooler) for weekend picnics.Serve alongside tomato sauce or a dollop of homemade tomato relish.