- Preparation time 55 mins
- Serves 12 people
- Download as PDF
Think: healthy quiche without the crust.
Serve up either hot or cold, the Zucchini slice is as versatile as it is delicious. You can’t go wrong with this classic Australian recipe – simply mix, pour and bake.
Enjoy it as is for a quick on-the-go breakfast, or top it off with a crunchy side salad for lunch and dinner. Even take a platter of it to your next big gathering. Believe us - there's no occasion where the zucchini slice won't shine.
And for an easy and flavourful vegetarian option, just swap out the bacon for finely chopped mushrooms. Though, you can load it up with any vegetable of your choice – be bold!
3 zucchinis, grated
1 onion, finely chopped
200g rindless shortcut bacon, finely diced*
1 ½ cup (150g) grated cheddar cheese
1 cup (150g) self-raising flour
3 tbsp olive oil
Salt and pepper
½ cup (120g) smooth ricotta
6 cherry tomatoes, halved
- Preheat oven 180°C/160°C (fan-forced) and grease and line a 30 x 20cm (base measurement) pan with baking paper.
- Combine grated zucchini, onion, bacon, cheese and flour.
- Whisk oil and eggs together and stir into flour mixture. Season with salt and pepper.
- Pour into prepared pan and smooth the surface. Dollop tbsp. of ricotta and arrange cherry tomatoes over the top. Bake 35-40 minutes or until top is golden. Serve warm or cold.
If you notice your zucchini slice comes out a little gluggy, try squeezing the excess moisture from the grated zucchini before adding it all to the mix.
Planning ahead? The zucchini slice is also perfect for meal prep, as it'll keep in the fridge for 2-3 days in a sealed container.
And if you’re looking for a great lunchbox idea, freeze individual portions separately and simply take them out when you need them.
- Serving size 147g
- Energy 904kJ 216kcal
- Protein 13g
- Total fat 12.9g
- Saturated fat 4.6g
- Carbs (total) 11.3g
- Carbs (sugar) 2.3g
- Sodium 594mg
- Fibre 1.2g
All nutrition values are per serve.