I’m always looking for ways to use up my summer zucchini, and this irresistible zucchini slice is my latest obsession. This classic Australian dish is similar to a crustless quiche but with a more dense texture. It’s healthy and perfect for meal prep when I’ve got a busy week ahead. I like to serve this slice hot or cold for a savory breakfast on-the-go or a light lunch or dinner.
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This was such a good find! I love how fluffy it is (compared to a quiche or frittata). I ended up using a round casserole dish and it took about 45 minutes to cook completely. It made for a great breakfast today!
kathryn
This zucchini slice is so delicious and budget-friendly, too! When I have tons of zucchini in the garden, it saves me even more money, but zucchini are one of those great cheap staples I love to add to anything and everything.
Ingredients
Here’s what you’ll need to make a zucchini slice:
- Butter: Helps keep things moist and prevents sticking.
- Bacon: Adds a delicious umami flavor to the slice. You can leave out the bacon for a vegetarian version, or try ham instead of bacon (no need to sauté first).
- Onion: Adds a sweet and earthy flavor to the dish. I like a yellow onion, but any kind will do.
- Eggs: Help bind the dish together.
- Cheddar Cheese: Adds salty and savory flavor and also helps bind things together. A blend of cheeses also works great, or try feta or Parmesan for extra flavor.
- Self-Rising Flour: Gives the slice structure and keeps it from turning out too dense. If you don’t have self-rising flour, simply use 1 cup of flour plus 2 teaspoons of baking powder.
- Olive Oil: Keeps the slice moist and tender.
- Zucchini: The star of the show! Adds moisture and freshness to the slice.
- Salt + Pepper: Enhance the overall flavor of the dish.
Recipe Tips
- Don’t skip draining the moisture from the zucchini, or you’ll end up with a soggy slice!
- I recommend grating the zucchini and either popping it into a colander or using a clean kitchen towel to wring it out.
- It’s common in Australia to make zucchini slice without sauteing the bacon and onion first. However, I highly recommend not skipping this step
- Corn or finely chopped red bell pepper would be perfect additions to this slice.
Serving Suggestions
This zucchini slice is perfect for any meal (or snack) of the day. It can be served either hot or cold and is great for on-the-go. For a light lunch or dinner, I like to serve it with our warm corn and avocado salad or a green goddess salad.
Storage Instructions
Zucchini slice is great for meal prep! Store it in an airtight container in the fridge for up to 5 days. Enjoy this slice cold or reheated in the microwave.
Zucchini Slice
Servings 8 slicesIngredients
- 1 Tbsp butter ($0.14)
- 2 strips bacon ($0.52)
- 1 yellow onion ($0.37)
- 5 large eggs ($1.24)
- 1 cup shredded cheddar cheese ($1.25)
- 1 cup self-rising flour* ($0.14)
- 1/4 cup olive oil ($0.64)
- 3/4 lb. zucchini (2 cups shredded) ($1.27)
- 1 pinch salt and pepper ($0.03)
Instructions
- Preheat the oven to 350ºF and line a large rectangular baking dish (11×7-inch) with parchment paper. Finely dice the onion and finely chop the bacon.
- Heat the butter in a frying pan over medium heat. Add the bacon and onion and cook, stirring regularly, until the onion softens and the bacon is golden. Remove from heat and allow to cool slightly.
- Grate zucchini into a colander and sprinkle a little salt on top. Set aside.
- In a large mixing bowl, add the bacon, onion, eggs, cheese, flour, and oil. Stir well to combine.
- Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine—season with a little salt and pepper.
- Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Zucchini Slice – Step by Step Photos
Preheat the oven to 350ºF. Line an 11×7-inch baking dish with parchment paper.
Finely dice one yellow onion and finely chop about two strips of bacon. Add 1 Tbsp butter to a frying pan and heat over medium. Add the onion and bacon and sauté until the onion is soft and the bacon is golden. Remove from the heat and set aside.
Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.
In a large mixing bowl, add the bacon and onion, along with 5 large eggs, 1 cup shredded cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir well to combine.
Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine. Season with a little salt and pepper.
Pour mixture into prepared tray.
Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.
I loved the recipe just as written!! I used the air fryer to reheat it by slicing a square in half and used it as bread to sandwich a breakfast sausage patty. It was awesome. My husband took some to work for breakfast and just asked if there was anymore to snack on. Unfortunately it is all gone.
Has anyone tried using almond flour instead of flour for this recipe?
I really like this recipe. Is there something else you could sub for zucchini now that summer is ending? I liked that it was an egg dish but not too heavy and still managed to hold up in the fridge for a week (not always the case with eggs).
I’m sure you could sub in a lot of different vegetables, but I haven’t tried any personally. You might also try making a simple frittata because you can add just about anything to those as well! The frittata will be a little different in that there is no flour like the zucchini slice, but they also hold up great in the fridge.
I am going to make this again this week for my breakfast meal prep. Do you think I could use wheat flour instead? Thanks again for delicious and healthy recipes! Love my Budget Bytes!!!
I wouldn’t use whole wheat flour for this one because it will likely be too heavy and the flavor may overpower the zucchini.
We loved this! I accidentally left out the olive oil because I didn’t read the instructions very well. 😅 It turned into more of a dryer spongy cake texture. My five year old ate a ton of the “breakfast birthday cake”. My husband ate half the pan. Curious to see how it turns out when I actually follow the recipe. Thanks for the yummy recipes!
This was fun and different. I have an over abundance of zucchini so I’m making something new sometimes twice a week to use them up! I forgot to add S&P in the end before poring into the pan so I added it to the top. I did a few minor changes of using ham lunch meat and half the amount of cheese. Possibly due to these changes/error of leaving out mixing in S&P, but the flavor was mild. I may add some Greek seasoning next time. I will definitely make it again! It reheated beautifully!
The 11×7 inch dish is a common size in Australia, less so in the US. I used an 8×8 inch dish and scaled back the ingredients slightly. Overall, the dish was easy to prepare and another nice option for the tsunami of zucchini in my CSA box.
I am making a Southwestern version this evening, used green chiles and smoked paprika. Will report in on results.
I love this recipe. I use a box of jiffy corn bread instead of the cup of flour and it’s amazing. I’ve made it about 5 times now, so delicious
This is a great idea. I’m going to try this. Thanks for the tip!
It was pretty easy to make, but after it was cooked, it didn’t really taste like anything and it had a strange texture.
This was easy to make and really tasty! Turned out just like the pictures, definitely something I’ll make again.