My easy Zucchini Slice recipe is sure to become a family favourite! It’s packed with veggies, can be modified to suit your tastes, it’s freezer friendly and BEST of all, it can be made and ready to eat in less than one hour.
When it comes to easy and versatile recipes, it really doesn’t get much better than this easy Zucchini Slice recipe. This recipe has practically been a staple in our house since even before we had kids as it really is the ultimate simple meal – or snack!
Why you will LOVE this Zucchini Slice:
- It’s versatile! You can add extra veggies to this recipe or use up what you already have.
- Need a Vegetarian Zucchini Slice? Simply omit the bacon.
- Budget Friendly as mentioned above, this recipe is perfect for using up any leftover vegetable that you have PLUS the remaining ingredients are all low cost staples.
- Freezer Friendly – you can pop this slice into your freezer where it will keep for up to three months.
Zucchini Slice Ingredients
- Zucchini – you will need one medium sized zucchini (approximately 150 grams) for this recipe.
- Carrot – if you don’t have any carrots, you can use sweet potato, broccoli, capsicum or any other type of vegetable instead.
- Flour – either plain or wholemeal self raising flour can be used for this recipe. If you only have plain flour, simply add 2 teaspoons of baking powder to it.
- Cheese – I use ‘Tasty’ Cheese for this recipe, you can also use cheddar if you wish.
- Bacon – you can use ham or prosciutto in place of bacon. Also you can omit it completely to make this recipe Vegetarian.
How to Make Zucchini Slice:
Putting this recipe together really is easy. All you need to do is:
- Grate the vegetables and place into a bowl.
- Add the remaining ingredients and mix well to combine.
- Transfer to a lined baking dish and bake for approximately 35 – 40 minutes.
- Allow to cool slightly before cutting into pieces and enjoy!
Frequently Asked Questions:
We enjoy this easy dinner and/or snack both hot and cold, and it’s just perfect for the kids lunchboxes (especially as it’s freezer friendly!) to quickly turn it into a complete meal, I like to serve it with some Alfredo Pasta and either salad or steamed veggies, but we are also known to eat this just on it’s own with a big dollop of my Mum’s homemade relish!
This slice is best enjoyed within five days. You can also freeze any leftovers for up to three months
I like to pop it into the oven to cook for 10 minutes at 170 degrees (time will vary depending on the size of your pieces/slice) or you can also pop it into an Air Fryer and cook for 5 minutes at 180 degrees.
Tips for Making Zucchini Slice
- To store, cover with cling wrap or place into an airtight container and store in the fridge.
- This slice is freezer friendly, pop it into a freezer safe container and enjoy within 3 months.
- You can add additional vegetables to this recipe.
- I do not squeeze the liquid out of the grated zucchini when making this recipe.
More Zucchini Recipes:
- Easy Corn and Zucchini Fritters
- Banana and Zucchini Loaf
- Baked Chicken Zucchini and Cheese Balls
- Zucchini and Cheese Mini Muffins
- Carrot Apple and Zucchini Loaf
- Zucchini and Cheese Fritters
Zucchini Slice Recipe
Equipment
- 28 x 18cm baking tray
Ingredients
- 1 zucchini approximately 150 grams
- 1 brown onion
- 1 carrot
- 4 rashers of shortcut bacon chopped into small pieces
- 2 cloves of garlic
- 1 cup tasty cheese 100 grams
- 1 cup self raising flour 150 grams
- 5 eggs
- salt and pepper
Instructions
- Preheat your oven to 190 degrees celsius (fan forced) and line a 28 x 18cm slice tin with baking paper.
- Place the eggs in a jug and whisk until combined.
- Grate the cheese, onion, zucchini and carrot.
- Add approximately ¾ of the grated cheese to a large bowl along with the grated zucchini and carrot.
- Crush the garlic and add it along with the self raising flour, bacon pieces and salt and pepper. Add the egg mixture and mix well to combine.
- Pour into your slice tin and add a little extra grated cheese (optional). Pop in the oven and bake for 35 – 40 minutes, or until golden brown on top and cooked through.
Thermomix Instructions
- Preheat your oven to 190 degrees celsius (fan forced) and line a 28 x 18cm slice tin with baking paper.
- Place the tasty cheese into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.
- Without washing the bowl, place the brown onion and garlic clove into your Thermomix bowl. Mix for 5 seconds, speed 5 to grate.
- Scrape down the sides of your Thermomix bowl and add the zucchini and carrot. Mix for 5 seconds, speed 5 to grate and then scrape down the sides of your bowl. You can grate for a further 4 seconds on speed 5 it you would like the veggies pieces smaller.
- Add the eggs, salt and pepper, self raising flour, bacon pieces and approximately ¾ of the cheese you grated earlier. Mix for 15 seconds, speed 4 on reverse to combine.
- Pour into your slice tin and add the remaining grated cheese. Pop in the oven and bake for 35 – 40 minutes, or until golden brown on top and cooked through.
Notes
- To store, cover with cling wrap or place into an airtight container and store in the fridge.
- This slice is freezer friendly, pop it into a freezer safe container and enjoy within 3 months.
- You can add additional vegetables to this recipe.
- I do not squeeze the liquid out of the grated zucchini when making this recipe.
Nutrition
For more easy family friendly dinner ideas, make sure you check out Family Dinners Made Easy – also available in a Thermomix version too!
Charlotte
These are great 🙂
Thank you!!!
How long do you think they last in the fridge please??
Lauren Matheson
Thank you! I’ve kept them in there for up to five days
Rita
Would love to make this but need a gluten free optio. For the SR Flour. Any suggestions?
Lauren Matheson
Hi Rita, I haven’t tried making this gluten free before, but you could try using a gluten free sr flour as a straight swap. I’m going to try it with tapioca flour this week to see how it goes too 🙂
Shirley
I’ve used Woolworths own brand gf/sr flour & also White Wings gf/sr flour & both work really well. With gf the flour often soaks up more moisture, so the liquid from the zucchini isn’t a problem.