Classic Australian Zucchini Slice

A quintessential Australian staple, this Zucchini Slice is a savory, crustless quiche-like bake that is perfect for picnics, lunchboxes, or a quick dinner served with a side salad.

55 min total Base: 4 servings 320 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Eggs, large, Self-raising flour, Vegetable oil — quantities stay the same regardless of serving count.

Zucchini, grated

3 medium

Eggs, large

5 pieces(fixed)

Self-raising flour

1 cup(fixed)

Cheddar cheese, grated

1.5 cups

Bacon or Ham (optional, omit for veg)

0.5 cup

Brown onion, finely chopped

1 medium

Vegetable oil

0.25 cup(fixed)

Instructions

Preheat your oven to 180°C (350°F) and grease or line a 20cm x 30cm baking dish.

Grate the zucchini and place it in a clean tea towel or nut milk bag; squeeze firmly to remove as much liquid as possible.

In a large mixing bowl, whisk the eggs until well combined and slightly frothy.

Add the flour to the eggs and whisk until the batter is smooth and free of large lumps.

Stir in the grated zucchini, onion, and grated cheese (and optional meat/substitute).

Pour the mixture into the prepared baking dish and smooth the top with a spatula.

Bake for 35 to 40 minutes, or until the top is golden brown and the center is firm to the touch.

Remove from the oven and allow the slice to cool in the pan for at least 10 minutes before slicing.

Serve warm or at room temperature, cut into neat squares or rectangles.

💡 Chef's Tip

The most crucial step is squeezing the liquid out of the zucchini; if you skip this, the slice will be watery. For a crispy top, sprinkle an extra handful of parmesan or cheddar cheese over the surface during the last 5 minutes of baking.

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