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!
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, 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 😉
Why Make this Recipe
- 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!
- 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.
- Customizable: You can add whatever you want to this Zucchini slice. Have other veggies in the fridge? Throw them right in!
- 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.
- 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.
- 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.
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?
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
- Cheese Grater: Use this to grate your zucchini and carrot (if necessary)
- 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
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.
Add the flour, baking powder, salt, and pepper. Stir again to coat the vegetables in the pan. Set aside.
Step 3: Add the Eggs
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
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
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.
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.
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
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).
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.
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:
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Australian Zucchini Slice
Equipment
- 9×13 Pan
- Cheese Grater
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
- 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 1/2 cups zucchini, 1 cup carrot, and 1 1/2 cups cheese. Stir to combine.
- Add the 1 cup flour, 1 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp pepper. Stir again to coat the vegetables in the pan. Set aside.
- In a medium bowl, crack the 5 eggs. Add 1/2 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
- 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.
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