This healthy and humble zucchini slice is a tasty classic, perfect for weeknight dinners, school lunchboxes, snacks or even a family picnic. Easy to make, it gets a flavour boost with the addition of bacon and cheese.

What you need to know before you start

You’ll need a 30 x 20cm slice pan and a box grater to make this recipe. The dish comes together in just 45 minutes and uses affordable and accessible everyday ingredients. It’s also a great option if you’re trying to use up a glut of eggs or zucchini. 

Why is this the best zucchini slice recipe?

Our recipe is so easy to make and has a star rating of 4.9 from our readers. They’ve told us they love how simple it is to throw together for a quick dinner, while any leftovers are perfect for the next day. It’s also a big hit with the kids, thanks to the addition of bacon and cheese, and makes enough to serve a crowd. 

Why is my zucchini slice soggy?

One of the biggest problems people have with making homemade zucchini slice is a soggy filling and base. This is caused when the zucchini mixture is too wet, due to zucchini’s naturally high water content.

To prevent this, ensure you’re sticking with the optimum ratio of 375g zucchini, 1 cup self-raising flour and 5 eggs. If you feel like your grated zucchini is holding too much moisture, you can gently squeeze out some of the liquid before continuing with the recipe. We also recommend coarsely grating your zucchini rather than finely grating it, as finely grated zucchini releases more moisture.

What ingredients you’ll need 

Zucchini: The star ingredient of this slice. Grated zucchini adds a delicate sweetness, body and nutritional value to the recipe.  

Eggs: Beaten eggs act as a binder for the slice while imparting a subtle richness in flavour to create the slice’s custard-like texture. 

Self-raising flour: Self-raising flour helps the zucchini slice to rise beautifully. 

Onion: Chopped onions add both savoury and sweet elements to the dish, as well as a slight crunch for added texture.

Rindless bacon: The naturally sweet, salty and smoky flavours of bacon complement the mildness of the zucchini, and add volume to the dish.

Cheddar cheese: Sharp and smooth, cheddar cheese’s distinct aromas contribute to the slice’s rich flavour and soft interior. 

Vegetable oil: This neutral-tasting oil imparts moisture and richness while allowing the other ingredients to shine. 

How to make a healthy zucchini slice

Preparing zucchini slice at home is incredibly simple. Once the veg has been grated, onions have been chopped and eggs have been whisked, combine all the ingredients into a bowl and stir until smooth and incorporated. Pour the mixture into the prepared pan and bake for around 30 minutes in a preheated oven at 190°C/ 170°C fan-forced.

For an added vegie kick, you can include shredded carrots or cooked grated potato, while using wholemeal self-raising flour and the addition of seeds like pepitas will create an even-better-for-you dish. 

How to store leftover zucchini slice

Leftover zucchini slice will keep in an airtight container in the fridge for up to five days, making it a great lunch option you can eat on repeat. If you are preparing in bulk, freeze the slice for up to three months. 

What is the best way to serve zucchini slice?

Zucchini slice is a versatile dish that can be served in many different ways. Enjoy it on its own in a lunchbox, with a leafy side salad for a more sustainable meal, or with a dollop of tomato chutney to complement the naturally sweet and savoury flavours of the slice. 

If you love our simple zucchini slice recipe, try this 

To take your zucchini slice to the next level, try this zucchini and goat’s cheese slice with pancetta. Or, if you’re looking to increase your vegie intake, boost the goodness in your diet with our collection of healthy, vegetable-dense recipes to add to your weekly rotation:

• Salmon bowl with avocado and greens
• Vibrant chickpea burgers 
• Matt Moran’s comforting pearl barley minestrone