Zucchini slice recipe

The BEST Zucchini Slice recipe, ideal for lunch, dinner picnics, parties, and picnics – You name it! Simple ingredients, quick preparation time, and an excellent recipe to use up any leftover ingredients.

Our twists on the traditional recipe:

1 Bacon, as well as onions, are generally added to the dish uncooked. However, we would instead cook them for the chance to fry them quickly. This adds a new flavor and makes use of bacon fat.

2. Some recipes for zucchini slices require half one teaspoon of olive oil. There’s no oil addition for this dish. Instead, we’ll use the bacon fat that is naturally present and butter to add flavor and ensure the slice stays in place after it has been cooked.

3- We like adding Parmesan cheese due to its flavor and sharpness. It’s a perfect match with the other ingredients! Add it to the mix like in our recipe, but save a bit to sprinkle on top to create a more delicious cheesecake!

We’d like to hear your variations and the method you used to make the recipe. Comment below and submit your recipe to your fellow members of the Wandercooks community!

What is Zucchini Slice?

A zucchini slice can be known as an egg baked from zucchini or an impossible pie (as it’s almost impossible to stuff it with food).

This easy Australian recipe includes bacon, zucchini, and onions, all in an egg quiche base. From there, adding other ingredients to your refrigerator is easily adaptable.

This recipe is simple and perfect for your daily rotation, ideal for lunch, breakfast, or dinner. It’s tasty, nutritious, and simple to eat and store. Serve it cold or hot, chill it, freeze it, then freeze it, then thaw it. Then batch it and have fun with it!

It’s perfect for school lunches as well as healthy snacks for road trips (instead of stopping to eat meat pie as well as sausage rolls).


Create It Yourself Consider this as a starting point and alter it to suit your taste by adding other vegetables, toppings, and other ingredients.

Utilize the ingredients you have. You can include anything in this quiche that is crust-less! You can try it using grated carrots, tomatoes, mushroom sweet corn, capsicum/ bell pepper, sweet potatoes, sun-dried tomatoes, and asparagus.

Gourmet Slice of ZucchiniTry stirring fresh ricotta or crumbled goat’s cheese into the quiche mix. Switch regular bacon for bacon that is smoked in wood. Add slices of tomato and then sprinkle with more bacon, Parmesan, and pine nuts before baking.

Zucchini Slice Muffins Divide the mix into muffin pans and cook for 15 to 20 minutes. Check for golden tops, then poke them using a wooden skewer to ensure they’re cooked through. If the skewer comes out clean, they’re done! If not, bake for five more minutes before testing again.

Use any flour -Instead of white flour, you could substitute wholemeal, rye, or gluten-free flour. If you are using GF, add 1-2 teaspoons of baking powder to make up for it. The only thing you need to be watching in this recipe is the baking time. Pay attention to the top of the oven that is beginning to brown, and make sure you use the wooden skewer for testing.

Make without Flour – Take the flour out to make an entirely gluten-free option. It will have a texture more like a frittata.

Super Easy Zucchini Slice

The BEST Zucchini Slice recipe, ideal for dinner, lunch, or picnics – whatever you want! Simple staple ingredients, minimal preparation time, and an excellent recipe to use leftovers.

Cook Mode Make sure your screen isn’t going too dark Print Recipe Pin Recipe Rate Recipe Save to Favourites Prep Time: 10 minutes. Cook Time: 45 minutes. Total Time: 55 mins. Course: Dinner, lunch, SnackCuisine: Australian Servings: 12 Slices Calories for Author: Wandercooks Cost: $10


A frying pan is heated at medium-high heat and then added to it bacon. Bacon. When it turns brown, you begin to see the bacon fat ooze out, then include the onions. Cook for a couple of minutes until they soften. Remove from the heat and transfer to a baking dish, allowing it to cool.

Mix in the flour, cheese, cheddar, Parmesan, softened butter, and eggs in a large mixing bowl in a large mixing bowl. Add the salt and pepper and mix to mix.

Mix the chopped zucchini into the mix.

Place the bacon and onion in the baking dish, and blend well to combine the onion and bacon.

Cook for about 40 minutes or till brown on the top.

Recipe Notes

zucchini -The highlight of this dish! Also called the courgette or summer squash. Once you have grated it, squeeze as much liquid as possible to avoid a sloppy slice. Make sure to use smaller zucchinis, which are naturally less water-filled.

Eggs EggsWe employs large, whole eggs in this recipe.

Flour Self-raising flour adds support and structure to your slice. Substitute regular all-purpose flour and 1 tsp baking powder.

Onion -We make use of regular brown onions. Replace spring onions with shallots or even red onions in small amounts. Substitute with half of a leek minced finely for those who prefer a mild flavor.

Bacon BaconAny type will do; we like middle rashers as they provide an excellent mixture of fat and meat: substitute bacon, ham, or leftover sausages to gain extra pleasure.

Cheese -Go for a grated full-flavored cheese (known as a tasty cheddar in Australia) and finely grated Parmesan for more delicious cheese.

Baking Dish We suggest using a large rectangular glass baking dish that allows the slice to cook evenly and quickly through the middle. If you would like, you could cover the dish with parchment or baking paper to keep it from sticking and make it simpler to remove when cooked.

Test It’s ready- The slice will be ready when the top turns brown. It is possible to check it using a wooden skewer or toothpick, similar to cakes. If the result is clear, you’re good to go.

One pot- Reduce your time as well as dishes. Do not cook the onion and bacon in separate batches; combine everything in a baking dish.

Storage Slices of cooked zucchini can last up to three days in the fridge in a sealed, airtight container. For freezing, we suggest cutting into sections so that it is easy to remove the ideal quantity later. Place in a sealed container and freeze for 2 to 3 months.

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