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    Home » Oceania

    Zucchini Slice Recipe from Australia

    Published on Jan 10, 2022 Modified: Aug 8, 2020 by Alexandria Drzazgowski.

    Jump to Recipe

    Zucchini Slice is a popular Australian snack that can be enjoyed as a lunch, snack, or breakfast. It is full of delicious vegetables like zucchini and, in this case, carrots. It’s made with staple ingredients and only takes about 10 minutes of active work to throw together!

    Pile of Zucchini Slice pieces with a knife.

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Zucchini Slice is a recipe from Australia made with eggs and packed full of veggies (especially zucchini)! It can be enjoyed for any meal, and is a great way to sneak some vegetables onto your kids’ (or your own) plates. 

    If you like quiche or frittatas, like this Ejja from Libya, then you are going to love this recipe!

    You can’t go wrong with some good Australian Food (these Australian Sausage Rolls are a very popular recipe on the blog), and this recipe is one of their most delicious inventions yet. Thank me later 😉 

    Jump to:
    • Why Make this Recipe
    • What Do I Need to Make this Recipe?
    • How to Make this Recipe
    • Expert Tips 
    • Recipe FAQs
    • Australian Zucchini Slice

    Why Make this Recipe

    1. Easy and Fast: This recipe takes about 10 minutes of active work to throw together. After a 35 minute bake time, you’ll have plenty of pre-made meals ready to go! 
    2. So Many Veggies: This recipe uses about 3 ½ cups of vegetables, making it a perfect place to stock up on as many healthy additions as possible. 
    3. Customizable: You can add whatever you want to this Zucchini slice. Have other veggies in the fridge? Throw them right in! 
    4. Great for Kids: Kids love this recipe and it’s a great way to sneak in some veggies 😉 You can hardly notice them! 

    What Do I Need to Make this Recipe?

    Ingredients

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Measured out ingredients with labels.
    1. Zucchini: Wash your zucchini but do not peel it. I grate it on the largest setting on my cheese grater. Then, wrap it in some paper towel and squeeze out any extra water. This is imperative so that your final dish doesn’t get soggy.
    2. Carrots: I used pre-cut matchstick carrots, but you can also shred your own if you prefer. 
    3. Onion: I use a sweet yellow onion, but you can also sub a cooking onion, green onion, or red onion. 
    4. Oil: You can use olive oil or vegetable oil. I used olive oil. 
    5. Cheese: I used cheddar, which I shredded fresh. You can use whatever kind of cheese you’d like. 

    All-Purpose Flour vs Self Rising Flour

    Many Zucchini Slice recipes call for Self Rising Flour. Because this isn’t always kept on hand, I made my own self rising flour. To do this I combined: 

    • 1 cup all-purpose flour 
    • 1 ½ tsp baking powder
    • ¼ tsp salt 

    If you have Self Rising Flour, replace the above ingredients with 1 cup of self rising flour. 

    Customize Your Veggies

    Want to add other veggies? You absolutely can! A good rule of thumb is to make sure that your total veggies (outside of the onions) add up to about 3-31/2 cups of vegetables. 

    Keep a minimum of 2 cups of zucchini, and feel free to fill the rest of your Zucchini Slice with other options. In this case, I used a cup of carrots, but you can also use: 

    • Peas 
    • Corn 
    • Sweet Potatoes 
    • Leeks
    • Mushrooms
    • Tomatoes (I would only put these on top or your final product might get soggy) 
    • Spinach (already cooked and water ringed out) 
    • Fresh herbs would be delicious, too! 
    • Anything else you have leftover in the fridge! 

    Want a Gourmet Zucchini Slice?

    Pieces of the egg bake on parchment paper.

    Zucchini Slice is perfect because it’s simple and doesn’t need to be fancy. BUT if you want to add a little oomph, consider adding these ingredients: 

    • Sun Dried Tomatoes 
    • Goat Cheese 
    • Parmesan Cheese
    • Basil 
    • Prosciutto 
    • Anything else that sounds good! 

    Tools

    1. Cheese Grater: Use this to grate your zucchini and carrot (if necessary)
    2. Pan: Most Australian recipes for this dish call for a “Lamington Pan” but, living in the USA, I did not have one! Instead I used a glass 9×13 pan. Feel free to use a lamington pan if you have one. 

    Change the Shape! 

    Though it’s less common, I’ve seen a few versions of Zucchini Slice cooked in a loaf pan. If you prefer to do this, you can add parchment paper to a loaf pan, making sure that the edges hang over so the Zucchini Slice is easy to remove. 

    Spray the parchment paper with nonstick spray. Add the batter into the pan and bake at 350 degrees Fahrenheit for 40-50 minutes. 

    Use a toothpick to make sure the loaf is cooked. Slice like bread! 

    How to Make this Recipe

    [adthrive-in-post-video-player video-id=”rxjyMBs6″ upload-date=”2022-01-24T04:44:31.000Z” name=”Zucchinislice.mp4″ description=”Zucchini Slice is a popular Australian snack that can be enjoyed as a lunch, snack, or breakfast. It is full of delicious vegetables like zucchini and, in this case, carrots. It’s made with staple ingredients and only takes about 10 minutes of active work to throw together!” player-type=”default” override-embed=”default”]

    Step 1: Prepare the Pan 

    Preheat the oven to 350 degrees Fahrenheit.

    Line a glass 9×13 pan with parchment paper and spray it with nonstick spray. Set aside. 

    Step 2: Mix the Filling

    In a large bowl, add the onion, bacon, zucchini, carrot, and cheese. Stir to combine. 

    Vegetables for Zucchini Slice in a mixing bowl.

    Add the flour, baking powder, salt, and pepper. Stir again to coat the vegetables in the pan. Set aside. 

    Zucchini slice filling mixture mixed with all purpose flour.

    Step 3: Add the Eggs

    eggs in a mixing bowl

    In a medium bowl, crack the 5 eggs. Add the olive oil and whisk until combined. 

    Add the egg and oil mixture into the fillings. Use a wooden spoon to mix everything together until a batter is formed. 

    Step 4: Bake 

    Zucchini Slice Batter in a prepared 9x13 pan

    Pour the batter into the prepared pan and spread until even. Put the pan in the oven and cook for 35-40 minutes. The zucchini slice is done when the eggs are set. 

    Remove and enjoy! Serve warm 

    Expert Tips 

    • Vegetarian/Vegan? Simply omit the bacon! 
    • You can test to make sure the Zucchini Slice is done by inserting a toothpick into the center. If the toothpick comes out dry, your Zucchini Slice is ready to eat. If not, add a few more minutes onto the timer. 
    • You can cook your bacon ahead of time for a crispier texture. I like less dishes, so I add it uncooked. 
    • Bake your Zucchini Slice batter in muffin tins for individual servings! Check your oven after 12-15 minutes to see if they need to cook longer. 

    Recipe FAQs

    Pile of zucchini slice with a knife on parchment paper.
    What Time of Day Do I Eat Zucchini Slice? 

    Zucchini Slice is so popular in Australia because you can eat it for any meal! It’s common as a lunch, dinner, breakfast, or snack. 

    Can I Omit the Oil? 

    I’m all for healthy alternatives, but in this case I wouldn’t recommend omitting the oil. It is imperative to the right texture of your Zucchini Slice. 

    How to Store in the Refrigerator

    Yes! Zucchini Slice is PERFECT as a make-ahead meal. Keep it refrigerated in an airtight container and it will last up to 5 days

    How to Freeze

    Put the Zucchini Slice in plastic wrap or a plastic bag. Seal it, removing all extra air. Then wrap the entire bag in aluminum foil (to keep away freezer burn). This will keep good in the fridge for up to 3 months.
     
    Allow it to thaw, then heat it up in the microwave (alternatively, you can heat it up in the microwave for longer to thaw and reheat). 

    Do I Eat it Warm or Cold?

    You can eat your Zucchini Slice either warm or cold! I prefer it warm, but it’s also a great lunch to take to work/school if you don’t have a microwave nearby. 

    Can I Make this Zucchini Slice Gluten Free? 

    Yes! Feel free to sub the All-Purpose/Self Rising Flour for Gluten Free Flour. A Gluten Free 1 to 1 Flour is a perfect choice. 

    You can also omit flour altogether, but keep in mind that the texture of the Zucchini Slice will change. It will be thinner and more like an egg bake than a Zucchini Slice. 

    Did you enjoy this Zucchini Slice Recipe? If so, make sure to check out these other recipes I picked out just for you: 

    • Fairy Bread from Australia 
    • Vegemite Pasta 
    • Lamingtons
    • Lobster BLT Scrambled Eggs
    • Eggs with Salsa
    • Beef Rendang
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    Zucchini slice on parchment paper next to a stack of zucchini slices.

    Australian Zucchini Slice

    Zucchini Slice is a savory Australian bread made with zucchini. Fill it with whatever vegetables and cheese you like! 
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, chicken dinner, lunch, Snack
    Cuisine: australian
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 12
    Calories: 296kcal
    Author: Alexandria Drzazgowski

    Equipment

    • 9×13″ Pan 
    • Box Grater
    • Wooden Spoon
    • Whisk
    • Nonstick Spray
    • Oven Mitt
    • Parchment Paper
    • Mixing Bowl(s)

    Ingredients

    • 1 Yellow Onion, Diced
    • 1 cup Bacon, Raw/Chopped
    • 2 ½ cup Zucchini, shredded
    • 1 cup Carrot, Grated
    • 1 ½ cup Cheddar Cheese, Grated
    • 1 cup All Purpose Flour
    • 1 ½ tsp Baking Powder
    • ½ tsp Salt
    • ¼ tsp black pepper (Use code FF20 for 20% off)
    • 5 Eggs
    • ½ cup Olive Oil

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Line a glass 9×13 pan with parchment paper and spray it with nonstick spray. Set aside.
    • In a large bowl, add 1 onion, 1 cup bacon, 2 ½ cups zucchini, 1 cup carrot, and 1 ½ cups cheese. Stir to combine.
    • Add the 1 cup flour, 1 ½ tsp baking powder, ½ tsp salt, and ¼ tsp pepper. Stir again to coat the vegetables in the pan. Set aside.
    • In a medium bowl, crack the 5 eggs. Add ½ cup olive oil and whisk until combined.
    • Add the egg and oil mixture into the fillings. Use a wooden spoon to mix everything together until a batter is formed.
    • Pour the batter into the prepared pan and spread until even. Put the pan in the oven and cook for 35-40 minutes. The zucchini slice is done when the eggs are set.
    • Remove and enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Zucchini: Wash your zucchini but do not peel it. I grate it on the largest setting on my cheese grater. Then, wrap it in some paper towel and squeeze out any extra water. This is imperative so that your zucchini slice doesn’t get soggy.
    • Carrots: I used pre-cut matchstick carrots, but you can also shred your own if you prefer. 
    • Onion: I use a sweet yellow onion, but you can also sub a cooking onion, green onion, or red onion. 
    • Oil: You can use olive oil or vegetable oil. I used olive oil.
    • Cheese: I used cheddar, which I shredded fresh. You can use whatever kind of cheese you’d like.
    • Vegetarian/Vegan? Simply omit the bacon! 
    • You can test to make sure the bake is done by inserting a toothpick into the center. If the toothpick comes out dry, your dish is ready to eat. If not, add a few more minutes onto the timer. 
    • You can cook your bacon ahead of time for a crispier texture. I like less dishes, so I add it uncooked. 
    • Bake your batter in muffin tins for individual servings! Check your oven after 12-15 minutes to see if they need to cook longer.

    Nutrition

    Serving: 1serving | Calories: 296kcal | Carbohydrates: 11g | Protein: 10g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 404mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2082IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Breakfast Main Course Oceania Snacks Australia

    Reader Interactions

    Comments

    1. JANINE says

      November 30, 2024 at 11:43 pm

      5 stars
      Delicious ! I was wondering if anyone has tried freezing them once sliced ?

      Reply
      • Alexandria Drzazgowski says

        December 02, 2024 at 1:43 pm

        So glad you liked it 🙂 You can definitely freeze the slices!

        Reply
    2. Patti says

      May 30, 2024 at 1:51 pm

      5 stars
      Great recipe 4 zucchini. I prefer grated Parmesan to the Cheddar. I omit the bacon & make it vegetarian
      However U make it is delicious

      Reply
      • Alexandria Drzazgowski says

        May 31, 2024 at 12:15 pm

        So glad you liked it Patti! Thank you for the review 🙂

        Reply
    3. Laura says

      August 28, 2023 at 9:57 pm

      5 stars
      Made this for third time tonight and best one yet. First two I made during winter with finely shredded frozen zucchini (drained) and leftover bacon or ham–both were tasty. Tonight used coarsely shredded zukes from the garden, cooked Italian sausage with a bit of heat, and a big dollop of cottage cheese–absolutely delicious! I love that I can use this recipe as a base (the veg:flour:egg proportions work well) that accommodates what I’ve got in the fridge. This one’s earned a spot in the pen-and-paper recipe box!

      Reply
      • The Foreign Fork says

        August 29, 2023 at 5:22 pm

        Thank you Laura, I am so glad that you love this recipe! You’re right, its a great one for customizations 🙂 Thank you for leaving a comment!

        Reply
    4. Dienia b says

      August 10, 2023 at 11:26 am

      5 stars
      Very tasty going into my rotation

      Reply
    5. Dienia b says

      August 08, 2023 at 9:02 pm

      5 stars
      This was so good and easy to put together made for the Australian leg of the world tour at recipezazz.is going in my rotation and yes it does want to stick lol

      Reply
    6. Judy M says

      June 13, 2023 at 7:21 pm

      I’m Australian and I have never heard of zucchini slice before. It sounds good though.

      You’re spot on with sausage rolls, fairy bread, and lamingtons. Also, have you heard of chocolate crackles or pavlova?

      Reply
      • The Foreign Fork says

        June 15, 2023 at 10:25 pm

        Hi Judy,
        I’ve heard mixed reviews from Australians… some have heard of Zucchini slice and make it often and some have never had it! I have never had Pavlova but I’ve heard of it! I have not heard of chocolate crackles

        Reply
    7. Judy says

      July 17, 2022 at 8:41 am

      I am wondering if using almond flour in place of all purpose white flour since I’m gluten sensitive. Have you tried this?

      Reply
      • The Foreign Fork says

        July 20, 2022 at 9:42 am

        Hi Judy, I have not tried this, but my experience with almond flour tells me that it might make the zucchini slice a bit mushy. I would recommend King Arthur’s 1-to-1 flour if you are sensitive to gluten.

        Reply
    5 from 7 votes (2 ratings without comment)

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