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Loaded Zucchini Slice Recipe

5 from 13 votes

You're going to love this Zucchini Slice recipe. This is one of the best zucchini recipes that you can make during those warm summer months and all year round. It's so healthy and filling! Everyone will love this simple vegetable dish whether it's served cold or warm. 

Easy Zucchini Slice Recipe  


This zucchini slice is one of the classic Australian recipes that you should try at least once. It's quite similar to quiche but made without milk, cream, or puff pastry. The zucchini slice is loaded with zucchini, egg, and bacon. It's cooked inside a baking dish and baked to perfection in the oven. 

This zucchini slice recipe is so easy and quick to make. It's versatile, so you can serve it for breakfast, lunch, or snack-time. On top of that, it makes for great leftovers. 

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zucchini slice recipe.

Zucchini Slice Ingredients

To make zucchini slice, you'll need:

Zucchini. You'll be using about a pound of fresh zucchini, unpeeled, grated, and drained. 

Eggs. Use both the egg whites and the yolk. 

Green Bell Pepper. These add a richer taste, crunch, color, and more nutrition to the dish. Feel free to skip it if it's not available in your pantry. 

Flour. I used self-raising flour that has a raising agent added to it. Alternatively, you can substitute it with gluten-free or regular all-purpose flour with ½ teaspoon of salt and 1 ½ teaspoon of baking powder. 

zucchini slice ingredients.

Onion. I used a generous amount of yellow onion to add flavor to the dish. Shallots, leeks, or chives can also be used as a replacement ingredient. 

Cheese. Use about a cup of freshly grated cheddar cheese. 

Bacon. You can use either bacon rashers (British Bacon) or thick bacon slices (American Bacon), about 8 oz.

Unsalted Butter. To add richness to the dish, you can use regular butter, vegan butter, or vegetable oil. 

zucchini slice recipe.


How to Make Zucchini Slice 


This zucchini slice is so easy to prepare and it doesn't require complicated cooking techniques.  

Step 1. Prepare the Ingredients and Baking Dish

 - Grate the Zucchini 

Using a grater, grate the fresh zucchini then squeeze out excess liquid. There is no need to peel the zucchini.

- Grate the Cheddar Cheese 

Be sure to use freshly grated cheddar cheese. Pre-grated cheese is loaded with an anti-caking agent that prevents it from clumping and sticking. That means, pre-grated cheese doesn't melt well during cooking and will affect the overall texture of the dish. 

how to make zucchini slice.

Step 2. Beat the Egg and Combine the Ingredients 

In a large mixing bowl, beat the eggs, add the flour then stir to combine. Add the remaining ingredients and gently mix to combine. 


zucchini, egg, and cheese.

Step 3. Bake in the Oven

Pour the mixture into a prepared baking dish. Use a spatula to even out the surface. Bake the mixture in a preheated oven at 360°F for about 40 minutes (or longer as needed until it's fully cooked). 

zucchini bars.

FAQ and Cooking Tips 

Can I Modify the Ingredients

Yes, you can use add any vegetable, herb, or spices to make this dish fit to your liking. 

How to Prevent the Zucchini Slice from Sticking

To make it easier to take out the zucchini slice for serving, layer the baking dish with baking paper. 
If you don't have any baking paper at home, you can grease the pan with butter and let the zucchini slice cool off completely before taking it out from the pan. 

What is the best baking pan to use?

You can use either a 15-inch rectangular glass, ceramic, or aluminum baking pan or dish. 

How to Prevent Mushy Zucchini Slice

After you grate the zucchini, squeeze out excess liquid with a salad spinner and/or a clean kitchen towel to prevent a mushy zucchini slice. 

How to Check the Doneness of Zucchini Slice

You can insert a toothpick or chopstick into the center of the zucchini slice to see if the mixture is fully cooked. If the tester comes out clean, your zucchini slice is ready. 

How to Make-Ahead Zucchini Slice

This zucchini slice can be prepared ahead of time. You can make a big batch of it, then refrigerate or freeze it to extend the shelf life.

How to Store Leftover

To store, cool the zucchini slice down and do not leave the leftovers to sit at room temperature for more than 2 hours. Transfer the leftovers to an airtight container or sealed ziplock bag. Properly stored, the leftovers will last up to 5 days in the fridge or 3 months in the freezer. 

How to Reheat the Zucchini Slice

You can quickly reheat the zucchini slice in the microwave for a minute or longer, or bake it in the oven at 350°F for about 20 minutes. Cover the zucchini if baking in the oven.

zucchini slice recipe.

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📖 Recipe

zucchini slice recipe.

Zucchini Slice

Rika
This zucchini slice recipe is so easy and quick to make. It's versatile, so you can serve it for breakfast, lunch, or snack-time. On top of that, it makes for great leftovers. 
5 from 13 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Snack
Cuisine Australian
Servings 15
Calories 162 kcal

Equipment

  • a 15-inch baking pan

Ingredients
 

  • 1 pound zucchini, (peel, grate, and squeeze out excess liquid)
  • 5 large eggs
  • 1 garlic, (minced)
  • 1 cup self-raising flour
  • ½ cup diced green bell pepper
  • cups diced yellow onion
  • 4 thick-slices of bacon or bacon rasher
  • 1 cup freshly grated cheddar cheese
  • teaspoon kosher salt , (or more according to your liking)
  • ¼ teaspoon black pepper
  • ¼ cup melted unsalted butter or vegetable oil

Instructions
 

  • Preheat the oven to 360°F.
  • In a large bowl, beat the eggs. Add the flour then stir until combined and smooth. Add the remaining ingredients and gently stir to combine.
  • Pour the mixture into a prepared baking dish. Use a spatula to even out the surface. Bake the mixture in a preheated oven at 360°F for about 40 minutes (or longer as needed until it's fully cooked). 

Notes

Self-raising flour. You can substitute it with gluten-free or regular all-purpose flour with ½ teaspoon of salt and 1 ½ teaspoon of baking powder. 
To prepare the baking dish. You can grease the baking dish with butter and/or line it with baking paper. 
To prevent mushy zucchini slices. Make sure to squeeze out excess liquid from grated zucchini. You can use a salad spinner and/or a clean kitchen towel.
Storing. Cool the zucchini slice down and do not leave the leftovers to sit at room temperature for more than 2 hours. Transfer the leftovers to an airtight container or sealed ziplock bag. Properly stored, the leftovers will last up to 5 days in the fridge or 3 months in the freezer. 
Reheating. Reheat the zucchini slice in the microwave for a minute or longer, or bake it in the oven at 350°F for about 20 minutes. Cover the zucchini if baking in the oven.

Nutrition

Calories: 162kcalCarbohydrates: 9gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 77mgSodium: 157mgPotassium: 166mgFiber: 1gSugar: 2gVitamin A: 332IUVitamin C: 11mgCalcium: 73mgIron: 1mg
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Comments

    5 from 13 votes (8 ratings without comment)

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    Recipe Rating




  1. Sara Welch says

    5 stars
    This was such a unique and unexpected recipe! Quite possibly the best way to enjoy zucchini; my whole family loved it!

    • Rika says

      Thanks for trying and sharing your feedback, Sara! I am glad that your family loved it.

  2. Anita says

    5 stars
    Easy and delicious. I make this for breakfast to serve a crowd and I have no leftovers!

    • Rika says

      I am glad that you enjoyed this recipe, Anita! Thanks for sharing your feedback.

  3. Jess says

    5 stars
    I love all the veggies in this. And bacon too?! Heck yeah!

    • Rika says

      Bacon makes everything taste better, Jess 🙂

  4. Sisley White - Sew White says

    5 stars
    I adore zucchini (courgettes here) and this is so moreish. The most perfect spring and summer dish. Great for picnics too.

    • Rika says

      Thanks for your comment, Sisley! It's one of my favorite spring/summer veggies to make for picnics too.

  5. Renee says

    5 stars
    This is super easy to make, and very tasty! Great for an easy weekend brunch, and then you've got leftovers for the weekdays.

    • Rika says

      Thanks for sharing your feedback, Renee!