Zucchini slice really needs no introduction, does it? It’s stale mate for families all around Australia, and a reliable go-to for easy dinners. It also plays very nicely as a lunch or side dish as well.
Just quietly, it’s also a very great way to hide vegetables from kids. *wink wink*
I first discovered this recipe around 20 years ago, when I was working as a nanny in my past life. The family I was working for at the time used to create this every Sunday for meals during the week. Both lawyers, they lead busy lives and wanted something healthier to grab when they got home from work and needed to re-fuel.
Eventually I started making this for them as well (to save them the time they spent doing it on the weekends), and then also for myself, and it quickly became a favourite in my own home too. I’m going to go out on a limb here and say that this is the best ever zucchini slice recipe. Ever.
Can you freeze zucchini slice?
The good news is, yes, it can be frozen. It’s best to wait until the slice has cooled, and to freeze in slices to make it easier to grab and go. It can be kept in the freezer for up to 3 months, as long as it’s kept in an airtight container.
How long does the slice last in the fridge?
Zucchini slice can last up to 5 days in the fridge. Store in an airtight container and heat appropriately to eat.
What’s best to serve with zucchini slice?
I am more than happy to call this a complete meal, but it’s also great served with a garden salad or simple rocket salad.
Why is my slice soggy?
Whoops! It’s really important to wring out the zucchini once grated. You can either wrap it in paper towel or a clean tea towel and squeeze out the extra liquid.
Best ever zucchini slice
Description
1/2 cup olive oil
500g zucchini, grated
1 large onion, finely chopped
150g streaky bacon, finely chopped
170g freshly grated parmesan cheese
150g self-raising flour
3 large eggs, light beaten
Salt
Freshly ground black pepper
5 cherry tomatoes, halved
Ingredients
1. Preheat oven to 180 degrees celcius. Oil and line and 25cm square tin with baking paper.
2. Combine remaining ingredients {including bacon} except the tomatoes and remaining oil.
3. Pour into the prepared tin and smooth over with the back of a spoon. Top with cherry tomato halves {as seen above} and drizzle with remaining oil {you can use less here, I always do}
4. Bake for about 30 minutes until firm.
5. Cut into 12–16 pieces and serve warm or cold. You can also freeze these to use for lunches or dinners. You could also make them into muffins, if you liked!
6. It’s yummy if you reheat individual pieces in a hot oven because the base and edges go super crispy.
It's a family favoutie. I cook it all the time. Do you have Stephanie Alexander's cookbook? If not I recommend it. X
I think everybody has a zucchini slice they love that is tweaked a little – I make it all the time similiar to this, just that I had a cup of grated cheese. Delicious. I could happily eat it hot and cold every day.
this looks wonderful! i am a new fan of zucchini so i will have to try this out!
sarah
Just found your blog and I love it…thanks for sharing.
This recipe sounds great – especially for taking to work for lunch.
Cheers
Sounds like a winner and bookmarked to my recipe folder. I'm guessing it's the perfect Sunday lunch! Thanks Chantelle. x
Awesome – there's tomorrow afternoon tea sorted for the kids after their first day back at school. Thanks!!!
Oh Yum! Lunch for work this week = sorted!Thanks!
Minus the bacon it is indeed the best zucchini slice.
I make a similar recipe and keep it vegetarian friendly for myself and when I serve it I pile hubby's serve with sliced ham. It keeps him happy đŸ™‚
Ooh – I haven't made a zucchini slice for ages! Good idea – I am sure Baby Cool would love it!
Yum.
I totally agree, love this zucchini slice and make it all the time in summer when we have a glut of zucchinis in our garden!!
Yummy!! Going to make this tonight!
Elizabeth Saxe Coburg-Gotha is an evil woman, why do we slave away at work our whole lives for money with her face on
I use half acup of rice.. Brown rice is quite nice and I use corn also.. But I don’t use the oil..
This is a great recipe! I have made it using Greek yogurt instead of oil and IMHO I think it is even better! Worth a try anyway and saves quite a few calories.
Sweet. I’ll try that. The amount of oil always scared me.
do you mix the yogurt into the egg mixture or just pour it on top like you would do with the oil
I would definitely mix it in, and not pour it on top, otherwise it would be a bit icky. That’s my personal take anyway. x