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.
See how we calculate recipe costs here.
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.
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!
Love this!! I’m making my 3rd batch ans doubling it this time! It’s a great grab and go snack or breakfast. Have you tried adding shredded cooked potatoes to it? Would it dry it out?
We have not tested it with shredded cooked potatoes, but I bet it would be amazeballs. XOXO -Monti
This is so good! I make it with chickpea flour (plus baking soda) and it turns out great.
Delicious recipe! Took it to a birthday brunch and it was a hit!
Would be nice if you added the size of an individual serving i.e. 16 slices per pan, then the nutritional info would make more sense.
You must’ve missed where the recipe states it makes 8 slices!
This recipe came at just the right time! My mother gifted me with a zucchini / courgette bigger than a football. I used half of it for this recipe and portioned it out for lunches this week along with some hummus and halloumi.
Delicious! I made the vegetarian option and added some Hatch green chile, because it’s that season here in New Mexico.
Sounds delicious! XOXO -Monti
For the American audience, don’t forget the Australian to American bacon conversion. 2 slices is actually 4 in America :)
An Aussie recipe!! Awesome!!
Delicious and super easy to make!
I left out the bacon so a word to those that also need to do that, it then needs a good amount of salt as it was kind of bland. I used einkorn flour as I had some to use up and it worked great.
I’m thinking of making this for a pot luck bruncheon, maybe using a serving spoon instead of slicing it. Would it be best to reheat in a microwave or an oven?
An oven would be best, but make sure there is an oven-safe bowl of water to create steam, so it doesn’t dry out and get rubbery. XOXO -Monti
Eating this right now. Made the recipe as written, except doubled it. Delish, and super easy. I should have added more salt, and next time I’ll add garlic and probably some cayenne pepper.
I’ll probably make this all the time. I make quiche a lot, but I make lousy pie crust so have to use store bought. This gets around that issue nicely. I can see making this using the dibs and dabs I always seem to have in the fridge—two kinds of cheese that I’ve had for a while, some different veggies I need to use up, etc.
Thanks, Budget Bytes! I’ve never made a recipe off this site that wasn’t great!
Thanks for being here, Janet! XOXO -Monti
I just made this in a regular muffin tin, with parchment liners in the cups. The recipe made 12 muffins. Baked at 350 for 32 minutes and they are perfect. Next time I’ll add some chopped jalapeno, maybe a bit of garlic. But as written it’s really good, and will made some great quick breakfasts and snacks for the week.
Nice!!! XOXO -Monti
I made this for the second time this morning! The second time around I decided to increase the recipe by 50% with the intention of having a thicker bake. I cut the zucchini slice in half and made breakfast sandwiches. It was great. I love this recipe – so versatile. Reheats wonderfully!
This is simply delicious! Added a few sautéed mushrooms I had in the freezer, so so good. Will definitely make this again and again.
I don’t usually leave comments, but this recipe is so good it’s worth it. I made this wonderful dish and my husband and I loved it! It’s easy to make and is so delicious. Followed the recipe exactly, other than, adding garlic powder, pepper & Italian seasoning. I added those items to adjust to my taste. I will be making this often….hands down!