This Aussie classic is a fundamental recipe that should be kept up your sleeve at all times.
From a weekend brunch to a casual dinner party – barbecues included – or picnic in the park, a zucchini slice is easy to make, and quick to be consumed!
Ingredients
Method
Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 30 x 20cm lamington pan with baking paper.
Finely chop 3 bacon rashers. Cook in a frying pan over medium heat, until crispy. Remove from heat and drain on paper towel. Cool.
Place grated zucchini in a clean cloth, twist top and squeeze over sink to remove excess liquid.
Lightly whisk eggs in a large bowl. Add flour and whisk until smooth. Season.
Add zucchini, spring onion, cooked bacon, ¾ of the cheese, herbs and oil to egg mixture. Stir to combine.
Pour into prepared dish. Arrange remaining bacon rashers, halved lengthways, and remaining cheese on top. Drizzle with 1 Tbsp of the extra oil. Bake for 40-50 minutes, or until golden and mixture bounces back when lightly pressed. Stand for at least 10 minutes before slicing.
Meanwhile, heat remaining extra oil in a frying pan on high and cook extra zucchini for 1-2 minutes on each side, until lightly golden. Transfer to a tray lined with paper towel.
Serve slice piled with zucchini slices, extra shredded spring onions and extra herbs.
Tips for making the best zucchini slice
An ideal zucchini slice is bouncy, moist and tastes great hot or cold. When your zucchini slice is too mushy or stodgy, it usually means you haven’t prepared your ingredients well enough.
Our top tip for making sure your zucchini slice isn’t watery or lacks flavour is to pay special attention to Step 3. When squeezing out the moisture for your zucchini, it is essential to really use elbow grease and press firmly down to get out every last drop. This ensures that your slice, when put in the oven, doesn’t go soggy and maintains a bouncy, almost quiche-like texture.
Origins of zucchini slice
Zucchini slice is a nation-wide favourite among Australians, so much so that it’s one of the most searched recipes on Google.
Zucchini slice has been all but erased from food history, so Aussies are free to take the claim of original creators. Although it is similar to many different cultural dishes around the world, the specific base ingredients of eggs, flour, zucchini, cheese and bacon are definitely Australian-made!
How long does zucchini slice keep for?
Because zucchini slice is made up of predominately vegetables (it’s called zucchini slice for a reason!), the shelf life is only around 4 days in the fridge. You can, however, freeze your zucchini slice in a airtight container for up to 3 months.
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