A savoury baked slice for lunchboxes and easy lunches
Zucchini slice combines grated zucchini, eggs, cheese and a little flour in a simple tray bake. This Australian-style version adds bacon and onion, with a brief pan-cook to soften the onion before baking.
- Prep
- 20 mins
- Cook
- 40 mins
- Rest
- 10 minutes before slicing
- Total
- 1 hour 10 mins
- Serves
- 8
- Difficulty
- Easy
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Squeeze the grated zucchini to remove excess liquid. Briefly cook the bacon and onion, then cool them while preparing the remaining ingredients. Combine everything, bake in a lined 20 cm square tin and rest before cutting into eight portions.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- 20 cm square baking tin paid link
- Baking paper paid link
- Coarse grater paid link
- Clean tea towel or fine sieve paid link
- Frying pan paid link
- Mixing bowls paid link
- Whisk and spatula paid link
Method
Heat the oven to 180°C conventional or 160°C fan. Line a 20 cm square baking tin with baking paper, leaving an overhang to help lift out the slice.
Put the grated zucchini in a clean tea towel or fine sieve and squeeze firmly to remove excess liquid. Aim for roughly 280–320 g after squeezing; the exact amount depends on the zucchini. Do not add the squeezed liquid to the mixture.
Heat 10 ml of the olive oil in a frying pan. Add the bacon and onion and cook over medium heat for 6–8 minutes, stirring, until the onion is soft and the bacon is cooked. Spread on a plate and allow to cool slightly while measuring the remaining ingredients.
Whisk the eggs with the remaining 20 ml olive oil. Stir in the squeezed zucchini, cheddar and cooled bacon mixture.
Mix the flour, baking powder, salt and pepper in a separate bowl. Fold into the egg mixture just until no dry flour remains.
Spoon into the prepared tin and level the surface. Bake for 35–40 minutes, until golden, firm at the centre and a skewer inserted into the middle comes out without wet batter. If the top colours before the centre sets, cover loosely with foil.
Leave in the tin for 10 minutes, then lift out carefully and cut into eight portions. Serve warm, or cool promptly and refrigerate for serving cold.
Chef’s notes
Removing excess zucchini water helps the centre set evenly. Weigh the zucchini before squeezing, then use the squeezed-weight range as a guide. Let the hot bacon mixture cool slightly before adding it to the eggs. Resting the baked slice makes the pieces easier to lift cleanly.
Tips and variations
For a meat-free version, omit the bacon and add 100 g diced red capsicum to the onion; use a cheese made with vegetarian rennet if needed. This changes the flavour and nutritional values. You can replace the plain flour and baking powder with 100 g self-raising flour. Do not add both self-raising flour and the separate baking powder.
Serve with
Serve one of the eight portions with a tomato and leaf salad for a light lunch. Cut smaller squares for a buffet or picnic. For lunchboxes, pack chilled portions with an ice brick and keep them cold until eaten. The stated yield is eight light portions; add accompaniments for a more substantial meal.
Storage
Cool promptly, divide into portions and refrigerate in a covered container at 5°C or below for up to 3 days. Serve cold from the refrigerator or reheat once until hot throughout. Freeze wrapped portions for up to 2 months; thaw in the refrigerator. Keep chilled during transport.
Nutrition per serving (estimated)
Not calculated. Egg size, bacon fat and cheddar brand affect the final values. Analyse the exact ingredients and divide by eight for an estimate per portion; salad and other accompaniments are additional.
Allergens
Contains egg, milk, wheat and gluten. Check bacon and baking powder labels for additional allergens. This version contains pork.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Why is my zucchini slice wet in the middle?
The zucchini may not have been squeezed enough, the tin may be too small or deep, or the centre may need more baking time. Check that it is set before removing it from the oven.
Can I use self-raising flour?
Yes. Replace the 100 g plain flour and 4 g baking powder with 100 g self-raising flour.
Can I eat it cold?
Yes, once it has been cooled promptly and kept refrigerated. Keep lunchbox portions cold until serving.
