Zucchini Slice

Name: Zucchini Slice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Australian
Ingredients: 400 g Zucchini; 150 g streaky bacon; 1 piece brown onion; 150 g tasty cheese; 120 g self-raising flour; 5 piece large eggs; 60 ml Vegetable oil; 0.5 tsp sea salt; 0.25 tsp Black pepper

A golden, savoury Australian bake packed with grated zucchini, smoky bacon, sharp tasty cheese, and fluffy eggs. Perfect served warm or chilled for lunchboxes.

🇦🇺Australia· New South Wales

Prep: 20 min
Cook: 40 min
Total: 60 min
Servings: 6
Difficulty: Easy
Calories: 360 kcal

Ingredients

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Servings

400 g Zucchini — approx 3 medium, coarsely grated unpeeled
150 g streaky bacon — finely chopped
1 piece brown onion — medium, finely chopped
150 g tasty cheese — coarsely grated Australian cheddar
120 g self-raising flour — sifted
5 piece large eggs — lightly beaten
60 ml Vegetable oil — or light olive oil
½ tsp sea salt — finely ground
¼ tsp Black pepper — freshly cracked

Equipment

•20 x 30 cm slice tin
•Box grater
•Large mixing bowl
•Baking paper
•Frypan

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 24 g
carbs: 19 g
fibre: 2 g
protein: 16 g
calories: 360 kcal

Instructions

1
Preheat your oven to 180 degrees C or 160 degrees C fan-forced.
2
Grease a 20 x 30 cm slice tin and line the base and sides with baking paper.
3
Heat a frypan over medium heat and cook the chopped bacon and onion for 4 minutes until soft.
4
Squeeze excess moisture gently from the grated zucchini using clean hands over the sink.
5
Place the zucchini, cooked bacon, onion, and grated tasty cheese into a large mixing bowl.
6
Sift the self-raising flour over the zucchini mixture and stir until evenly coated.
7
Whisk the eggs, vegetable oil, salt, and black pepper together in a jug.
8
Pour the egg mixture into the bowl and stir gently until just combined.
9
Spread the mixture evenly into the prepared slice tin and smooth the top.
10
Bake for 35 to 40 minutes until golden brown and firm to touch in the centre.
11
Cool in the tin for 10 minutes before cutting into neat squares.

Chef's tips

Squeeze the grated zucchini firmly to remove excess moisture so the slice bakes firm rather than soggy. Let the slice cool slightly before cutting to achieve neat, defined squares.

Ingredient substitutions

streaky bacon → 125 g drained canned corn kernels or diced red capsicum for a vegetarian option
self-raising flour → 120 g plain flour sifted with 1.5 tsp baking powder
tasty cheese → sharp vintage cheddar or a mix of mozzarella and parmesan

Storage

Store cut squares in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat squares in a 180 degrees C oven for 8 minutes, warm in a sandwich press, or enjoy chilled.

Common mistakes to avoid

•Skipping the moisture squeeze on the zucchini, which makes the bake waterlogged.
•Baking in an unlined tin, which causes the melted cheese to stick stubbornly.
•Cutting the slice immediately out of the oven before the egg structure sets.

Serving suggestions

Serve warm alongside a crisp rocket and tomato salad for an easy dinner.Pack chilled squares directly into school or work lunchboxes.Serve cold at picnics with a spoonful of sweet tomato relish or tomato sauce.