Zucchini Slice

This will most likely be the last zucchini slice for us until next summer. Our plants are all succombing to powdery mildew and we are only getting the odd one or two zukes. Most aussies would've come across this recipe somewhere along the way, it's one that finds it's way into school cookbooks and gets written on scraps of notepaper and stuffed into folders. This recipe came from my mum and I'm posting it for CJ who asked recently...just what IS this zucchini slice that we aussies seem to go on about...?

Tasty warm OR cold!
It's also super easy and quick to prepare - just 10-15 minutes putting the ingredients together and then into the oven it goes. Eat it warm or cold with a fresh garden salad on the side and some crusty bread for a complete meal. Oh, and pull out the pickles or relish if you have some in the cupboard......

Hot out of the oven

Zucchini Slice
375g (13 ounces?) zucchini - usually 3 of medium size, grated. I used one green and two yellow which caused the slice to be more of a yellow-ey colour than green, which I find more appealing for the young people
1 large onion, chopped (I used 3 good sized perennial leeks as we have so many at the moment!)
3 rashers bacon, chopped (can use pancetta if it's around)
1 carrot, grated
1 cup grated cheddar cheese
1 cup self-raising flour
1/2 cup light flavoured vegetable oil
5 eggs

In a bowl, mix together the zucchini, onion/leeks, bacon and cheese. Add the flour, stirring well. In a separate bowl whisk the eggs and oil together and add to the zucchini/flour mixture. Season with salt and pepper. Pour into a greased oven proof dish, top with sliced tomatoes or chopped herbs if you're so inclined and bake in a moderate oven (180c/350f) for 30-40 minutes, until golden on top and slice is puffing up like a quiche. Enjoy :)


  1. Zucchini slice is a staple of summer in this house. Now I am enjoying baked apples and looking forward to big baked potatoes with toppings cooked in the coonara. Love eating with the seasons!

  2. We love zucchini slice as well! And the best thing about it is that is uses up lots of eggs - I'm sure you understand..LOL

  3. I cook it as well! And the kids sometimes take it in thier lunchboxes. I am now doing spinach impossible pie, to make use of the silverbeet! Looks delish!

  4. thanks christine! that looks delicious! i'm fascinated to find out what the texture is like exactly. i was thinking of "slice" as like quiche, but with a cup of flour, and no milk, it must be something of it's own.
    this might sounds silly, but is the zucchini sliced, chopped or grated?
    and now, what oh what is spinach impossible pie?

  5. Oops, CJ! The zucchinis are grated..got so carried away with them I forgot where I was at! The texture is very much like a quiche..it just puffs up a little more with the SR flour. As for spinach impossible pie..might need to ask Lisa about that one :)

    Lisa? Spinach impossible pie? Do tell! We like the zucchini slice for lunch cold the next day, too.

    Oh, I do, I do understand, Celia!

    Eating with the seasons is the best Hazel. Fire baked potatoes sound sooo good right about now!

  6. Sounds delicious. I make an "impossible cheeseburger pie" which is similar, but with ground beef in it (and cheddar cheese and tomatoes on top, too). NO idea why it's called "Impossible" though, lol. My Mom used to make it :)

  7. Sounds delicious! Do you cook the bacon first?

  8. Hmmm, impossible because it would be impossible that there would be any leftover, Little Home? Your pie sounds yummy!

    I don't, quinn, although you certainly could if you preferred...

    Thanks, floweringmama :)

  9. Thanks on the bacon question! I would never want to add an extra step ;)


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Hi there, so nice of you to stop by! Thanks for sharing your thoughts, I love hearing what you are up to. Christine x

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