Our Most-Loved Zucchini Slice Recipe

When it comes to determining Australia’s national dish, there’s an endless debate. Some say it’s roast lamb, others claim green chicken curry or even a barramundi burger. While these dishes might represent different facets of Australian cuisine, there’s one humble contender that’s become the true national dish of home cooks across the country—the zucchini slice.

Unlike roast lamb or barramundi, which may grace restaurant menus, the zucchini slice remains a staple of the Australian home kitchen. It’s not fancy, it doesn’t need to be. You won’t find it in fine dining establishments, but you’ll see it everywhere else—from lunch boxes to weeknight dinners, and even at parties as canapés. Its versatility, simplicity, and wholesome ingredients are why zucchini slice is taste.com.au’s most popular recipe of all time. It’s easier to make than a quiche, tastier than an omelette, and so adaptable that it fits seamlessly into any meal.

Why This Zucchini Slice Recipe is Our Favorite

Over the years, we’ve tried many variations of zucchini slice, but this particular recipe stands out from the rest. Originally submitted by Artarmon Public School in Sydney, it has been tried, tested, and loved by over 1,000 reviewers. Even more impressively, it’s passed the taste tests of school children and professional food critics alike.

What makes this recipe so special is how it manages to pack so much flavor and nutrition into a dish made from just a handful of simple ingredients—eggs, zucchini, bacon, cheese, and a few other pantry staples. The recipe proves that you don’t need fancy or expensive ingredients to make a meal that satisfies the entire family. Plus, the high protein content from the eggs makes it a filling and nutritious option, whether served for dinner or packed as leftovers for lunch.

Key Ingredients in Zucchini Slice

This zucchini slice recipe is a brilliant example of how basic ingredients can come together to create something delicious. Let’s break down the key components:

• Eggs: With 5 eggs in the recipe, the zucchini slice is a protein-packed meal. The eggs not only provide nutrition but also give the dish its structure, helping to bind the other ingredients together. Whether you’re serving it hot for dinner or cold the next day for lunch, the eggs ensure that each bite is satisfying and flavorful.
• Flour: The recipe calls for 1 cup of self-raising flour, which helps give the slice a bit of lift. Without the flour, the slice could turn out too dense, more like a pancake or omelette. The flour helps to create a light, fluffy texture that makes this dish more than just a baked frittata. You could also experiment with gluten-free flour if you need a coeliac-friendly version.
• Zucchini: As the star ingredient, zucchini gives this slice its name and much of its substance. You’ll need around 375g, or about four medium-sized zucchinis, grated. Zucchini is a naturally watery vegetable, so it’s a good idea to squeeze out some of the excess moisture before adding it to the batter. You can do this by pressing the grated zucchini between your hands or using a clean kitchen cloth. Don’t worry about removing all the moisture—some water in the batter helps keep the slice moist during baking.
• Onion: A finely chopped onion adds flavor and a bit of sweetness to the slice. Brown onions are the standard choice, but you can substitute red onions for a slightly different flavor profile. Whichever type you choose, make sure the onion is chopped finely so it cooks evenly and doesn’t overpower the other ingredients.
• Bacon: The addition of chopped bacon brings a savory, salty richness to the zucchini slice. Bacon adds not just flavor but also a bit of color and texture. If you’re looking to make a vegetarian version, you can substitute the bacon with plant-based alternatives like ‘facon’. Even without bacon, the recipe works well, retaining its flavor with the help of the other ingredients.
• Cheddar Cheese: Grated cheddar cheese gives the slice a gooey, delicious texture and a sharp, savory flavor. For a budget-friendly option, buy a block of cheese and grate it yourself—it’s usually cheaper than pre-grated cheese. The cheese also helps the slice hold together and gives it that irresistible, golden-brown finish when baked.
• Vegetable Oil: This is the secret to keeping the zucchini slice moist and tender. You only need 60ml (or ¼ cup), but it makes all the difference. The oil ensures that the slice doesn’t dry out during baking and helps give it a smooth, soft texture.

How to Customize Your Zucchini Slice

One of the best things about zucchini slice is how easily it can be adapted to suit different tastes or dietary requirements. If you’re avoiding meat, you can make a vegetarian version by using a plant-based bacon alternative or simply omitting the bacon altogether.

Looking for a twist? There are plenty of ways to experiment with flavors:

• Give the slice a Spanish twist by adding chorizo and manchego cheese.
• For an Italian flair, use pancetta and mozzarella.
• For a gourmet touch, cut the slice into small squares, top with labneh, sprinkle with baby mint leaves, and serve as canapés.

The basic ratios in the recipe are forgiving, so feel free to get creative with your ingredients.

The Full Recipe: Make Our Favorite Zucchini Slice

Ingredients (Serves 7)

• 5 Coles Australian Free Range Eggs
• 150g (1 cup) Coles White Self-Raising Flour, sifted
• 375g zucchini, grated
• 1 large onion, finely chopped
• 200g rindless bacon, chopped
• 1 cup grated cheddar cheese
• 60ml (¼ cup) vegetable oil

Method

• Preheat the oven to 170°C.
• In a large bowl, beat the 5 eggs until combined. Add the sifted flour and beat until smooth.
• Add the grated zucchini, finely chopped onion, chopped bacon, grated cheddar cheese, and vegetable oil to the egg mixture. Stir until all ingredients are well combined.
• Grease and line a 30x20cm lamington pan with baking paper. Pour the mixture into the prepared pan and spread it out evenly.
• Bake in the oven for 30 minutes or until the slice is golden brown and cooked through. You can test this by inserting a skewer into the center—if it comes out clean, the slice is ready.
• Allow the slice to cool slightly before cutting into squares.

Recipe Notes and Tips

What Are the Origins of Zucchini Slice?

The exact origins of zucchini slice are unclear, but Australians have made it their own. Some say it’s an evolution of the frittata or the Persian kuku, a herby baked omelette. Wherever it comes from, it’s now firmly rooted in Australian home cooking culture, much like pavlova (though New Zealand may try to claim it, too).

Why Is My Zucchini Slice Mushy?

Zucchini has a water content of around 95%, so it’s important to remove some of the excess moisture after grating. This helps prevent the slice from becoming soggy. You can do this by squeezing the grated zucchini by hand or pressing it in a sieve with a spoon.

Can You Make Zucchini Slice Without Flour?

The flour in this recipe helps turn the egg-based mixture into a slice that can be eaten with your hands. If you need a gluten-free version, simply swap the self-raising flour for ⅔ cup of plain gluten-free flour and add 1 teaspoon of gluten-free baking powder. Alternatively, you can use 250g of pre-cooked rice instead of flour.

How Long Can You Keep Zucchini Slice?

Zucchini slice keeps well in the fridge for up to 4 days, though it rarely lasts that long! Store any leftovers in an airtight container. If you make a double batch, you can freeze the slices for up to 3 months.

Nutrition Information (Per Serving)

• Energy: 771 kJ (184 cal)
• Protein: 6.7g
• Total Fat: 13.2g (Saturated: 4.3g)
• Carbohydrates: 9.5g (Sugars: 1.2g)
• Sodium: 281.9mg