Zucchini Slice

Name: Australian Zucchini Slice with Bacon and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: Australian
Ingredients: 3 medium zucchinis, grated (about 3 cups / 300g); 1 tsp salt (for salting zucchini); 5 large eggs; 1/2 cup (75g) self-raising flour; 1 cup (100g) cheddar cheese, grated; 1 onion, finely chopped; 150g (5 oz) bacon, chopped; 1/4 cup (60ml) vegetable oil; Salt and pepper to taste

Jump to ingredients

An Australian zucchini slice is a baked egg and vegetable dish loaded with grated zucchini, bacon, cheese, and onion—naturally high in protein and perfect for meal prep, breakfast, or lunchboxes.

More like this:🌍Australian 🏷️Zucchini slice 🏷️Australian recipe 🏷️Zucchini 🏷️Bacon Eggs

🏷️

🏷️Cheese

Total

55 min

Servings

12

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

Check what you already have. We'll leave it off your shopping list.

9 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat oven to 180°C / 350°F (160°C fan). Grease and line a 20 x 30 cm (8 x 12 inch) baking pan.
2
Grate the zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Squeeze out as much liquid as possible using your hands or a clean tea towel.
3
Cook the bacon in a skillet over medium-high heat until lightly golden. Remove and set aside.
4
In a large bowl, whisk the eggs. Add the flour and mix until smooth.
5
Add the grated zucchini, cooked bacon, onion, cheddar cheese, and oil. Season with salt and pepper. Mix well to combine.
6
Pour the mixture into the prepared baking pan and spread evenly.
7
Bake for 35–40 minutes, or until golden on top and set in the centre. A skewer inserted into the middle should come out clean.
8
Allow to cool slightly before cutting into squares. Serve warm or at room temperature.

Was this recipe helpful?

Tips & Notes

Pro tips

Don't skip salting and squeezing the zucchini—excess moisture is the main cause of a wet, dense slice.
Cook the bacon until lightly golden, not crispy, so it stays tender when baked into the slice.
Spread the batter evenly in the pan to ensure even cooking and consistent texture throughout.
Cool the slice for 5–10 minutes before cutting into squares—this helps it hold its shape.

Substitutions

Self-raising flour → plain flour + 1/2 tsp baking powder per 1/2 cup flour
Cheddar cheese → mozzarella, gruyère, or cheese blend
Bacon → chopped ham, prosciutto, or omit for vegetarian version

Storage & make-ahead

Store cooled slices in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in a 160°C oven for 10–15 minutes or serve cold.

Equipment

20 x 30 cm (8 x 12 inch) baking pan · colander

Common Questions

Why do you salt the zucchini before baking?

Salting zucchini draws out excess moisture, which prevents the slice from becoming soggy. Squeeze the zucchini well after the 10-minute rest to remove as much liquid as possible.

How do you know when the zucchini slice is fully cooked?

The top should be golden and the centre set. Insert a skewer into the middle—it should come out clean with no wet batter. Bake for 35–40 minutes at 180°C (160°C fan).

Can you make zucchini slice ahead of time?

Yes. Store cooled slices in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a 160°C oven for 10–15 minutes or eat cold.