Australia's favourite zucchini slice recipe (with video) (2024)

15m prep
30m cook
15 servings

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28,071 people saved this

7,625 people made this

Our most-loved zucchini slice recipe ever

While the argument as to what is Australia’s national dish will always rage (is it roast lamb, green chicken curry or a barramundi burger)? One thing is for sure, zucchini slice is hands-down the national food of the home cook.

Your lamb, barra and curry may turn up on the menu of a restaurant, but our favourite savoury slice never will. It’s too humble. It just moseys its way into lunch boxes, dinners and even canapes. There’s a reason zucchini slice is taste.com.au’s most popular recipe of all time - it’s simpler than a quiche, tastier than an omelette, and it just works.

Why this is our favourite zucchini slice recipe

This particular zucchini slice recipe is without doubt the best we’ve tasted (and we’ve tried a lot over the years). Originally submitted by Artarmon Public School in Sydney, it not only has the endorsem*nts of more than 1,000 reviewers, but it’s also been tasted by school kids and the taste team’s tough food critics alike.

It manages to pack a big flavour and protein punch with just a handful of ingredients - eggs, zucchini, bacon, cheese and a few other staples - proving it’s totally possible to make a meal that can feed a whole family from pretty much nothing.

Tips for making the best zucchini slice

Want to get the best results from this recipe? When we make this zucchini slice (and between us we must've made it hundreds of times) we always ensure we squeeze out the moisture from the zucchini really well to prevent the slice turning out too moist or stodgy. Check out the notes at the bottom of this recipe for more no-fail tips on getting the best results.

Want to change up your zucchini slice? Our vegetarian zucchini slice recipe is a great option if you're going meat-free. We've also got plenty of recipe ideas for zucchini slice with a twist to help you experiment with ingredients and flavours.

Additional recipe notes by Alison Adams - Food Writer and Recipe Tester

Artarmon Public School

184 caloriesper serve

Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

7 Ingredients

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 (1/4 cup) vegetable oil
Select all ingredients

3 Method Steps

Step 1

Preheat oven to 170C.
Step 2

Beat the eggs (5 Coles Australian Free Range Eggs) in a large bowl until combined. Add the flour (150g (1 cup) Coles White Self Raising Flour, sifted) and beat until smooth, then add zucchini (375g zucchini, grated), onion (1 large onion, finely chopped), bacon (200g rindless bacon, chopped), cheese (1 cup grated cheddar cheese) and oil (60ml (1/4 cup) vegetable oil) and stir to combine.
Step 3

Grease and line a 30 x 20cm lamington pan. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

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Recipe Notes

What are the origins of zucchini slice?

The origins of zucchini slice seem to be erased from history, all we know is that it’s a dish that Australians can truly call their own (until, like the pavlova, New Zealand claims it!). You may trace it to the frittata, but with added flour or it could be likened to a Persian kuku - a herby baked omelette with the addition of baking powder - but fundamentally it’s ours and we love it!

Why is my zucchini slice mushy?

Zucchinis have a water content of 95% and while the flour in the recipe soaks up a lot of this liquid, it may be worth squeezing out the extra water after grating. To do this either squeeze handfuls of the zucchini into the sink or place the grated zucchini in a sieve over a bowl and use a spoon to press firmly.

Can you make zucchini slice without flour?

It’s the flour that turns this egg-based dish from being an omelette to becoming a slice that can be eaten with your hands. If you need a coeliac-friendly version you can successfully use gluten-free flour. Swap the self-raising flour for 2/3 cup of plain gluten free flour and add one teaspoon of gluten-free baking powder. The other option is to get rid of the flour completely and substitute for a 250g packet of precooked rice. Check out our gluten-free zucchini slice recipe.

Is there a gourmet version of zucchini slice?

As long as you stick to the basic ratios, there’s a lot of room to play around with the recipe here. Give it a Spanish twist by using chorizo and manchego or go Italian with pancetta and mozzarella. You can omit the bacon and cut the slice into smaller pieces and top with labneh, sprinkle with baby mint leaves and serve for canapes.

How long can you keep zucchini slice?

Although you can keep zucchini slice in the fridge for up to 4 days, in my experience, it rarely lasts the day with hungry people around! Refrigerate any leftovers overnight and someone in the family will have snaffled it for breakfast. If you were clever enough to make a double batch, zucchini slice does freeze well. Store in an airtight container in the freezer for up to 3 months and defrost in the fridge overnight.

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

Image by Ben Dearnley

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