Thursday, July 20, 2006

Zucchini Slice Recipe

This savoury slice can be served hot or cold, as a side dish or with a salad as a main meal. You will need about 3 large bacon rashers for this recipe.

Preparation time: about 35 minutes (excludes baking time)

Serves about 6 as a light meal with a salad.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

550g zucchini
1 medium (about 160g) onion, peeled and finely chopped
130g bacon (after fat and rind has been removed)
75g (1 cup, lightly packed) grated tasty cheddar cheese
112g (3/4 cup) self-raising flour
Salt and pepper, to taste
4 large eggs (we use eggs with a minimum weight of 59g)
83ml (1/3 cup) oil (we use a mild-flavoured oil, such as sunflower)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

Finely chop bacon. Heat a heavy-based nonstick frying pan over medium-high heat. ©

Fry bacon and onion for about six minutes, stirring occasionally, until onion has softened but not browned. Set aside to cool.

Line an 18cm by 28cm baking dish or slice pan with baking paper.

Wash zucchini, remove ends and finely grate. Squeeze handfuls of grated zucchini over sink to remove excess liquid (this prevents the slice from being too wet).

Combine grated zucchini, cooled onion and bacon mixture, cheese, flour, salt and pepper in a large bowl.

Use a fork to beat eggs and oil together in a small bowl. Add egg and oil mixture to the other ingredients and stir to combine.

Pour mixture into baking dish and spread evenly.

Bake for about 45 minutes, or until slice is golden brown and firm to the touch.

Set aside for five to ten minutes before slicing.

Store slice in the refrigerator. Suitable to reheat.


Anonymous Anonymous said...

looks very yummy, can't wait to try it. Super easy instructions with great pictures.

17/4/07 9:24 pm  
Anonymous Anonymous said...

We have cooked this recipe once a week since we found it and it is a great hit with the family. Easily prepared and very yummy!

2/5/07 10:14 pm  
Blogger Therese said...

very nice zucchini slice. My children don't usually like new recipes but they were all back for seconds with this one.

3/5/07 7:10 pm  
Anonymous Anonymous said...

The zucchini slice was delicious. Kids loved it!!! And they are fussy eaters... they asked to have it in thier lunch next day for school. Never made it before, it was very easy to make.

9/5/07 7:15 pm  
Anonymous Anonymous said...

We all loved this one, I used leeks and also added some grated butternut pumpkin. Have already passed recipe on to 3 people. Very quick and easy to prepare. Served with salad or snags.

11/5/07 10:23 pm  
Anonymous Anonymous said...

Absolutely beautiful, both the kids and my husband really enjoyed it. We had as a main with salad

17/7/07 6:14 pm  
Anonymous Anonymous said...

I have made this dish regularly since my Aussie friend sent it to me, great site, great recipes. We love this one. Very easy instructions and delicious.

20/7/07 10:54 pm  
Anonymous Anonymous said...

Sounds yummy, but before i starting making it which type of oil is best.

Thanks Josephine

12/8/07 11:37 pm  
Anonymous Anonymous said...

Great recipe all went same day it was cooked. I have also at times added 1/2 cup of cooked rice and a carrot in this to experiment and it turned out absolutely devine

13/8/07 6:08 pm  
Blogger Amanda and Debbie said...

Any type of mild-flavoured vegetable oil (e.g., sunflower oil or extra light olive oil) is suitable. We use peanut oil.

13/8/07 8:29 pm  
Anonymous Anonymous said...

This recipe was delicious and a huge hit with the family. Will definitely make this one again!

18/8/07 11:05 am  
Anonymous Anonymous said...

Thank you for your very easy recipe& pictures as i'm a newly
wed & trying to cook it was easy
and delicious. thank you

29/8/07 8:23 am  
Anonymous Anonymous said...

I substituted powdered pastry mix for the flour and it was yummier according to my family! (I didn't tell them I had done that, they picked up on a different taste and liked it!)

11/9/07 11:06 am  
Anonymous Anonymous said...

Great, simple to follow. We're using this as a school snack due to NO-NUT policies. Keep up the good work

15/9/07 9:58 am  
Anonymous Anonymous said...

Hi Guys

I love this site!

Anyway, I was wondering if this was suitable for freezing?

Plus I was thinking of making this in either small ramekin dishes or texan muffin dishes (I love on my own) so how long would i cook it then?

17/9/07 7:37 pm  
Blogger Sue Sharman said...

Does anyone know a recipe that you grate apple and onion on top of a casserole meat and mix a sauce that contains curry in it and cook in oven for about 1 1/2 hours. I used to cook this all the time but have since lost the recipe!

24/9/07 12:26 pm  
Blogger Amanda and Debbie said...

We have successfully baked this mixture in 10 holes of a muffin pan. The muffin pan that we used had 1/3 cup capacity holes, and we greased the pan and lined the base of each hole with a circle of baking paper. The mixture was baked until golden brown (about 30 minutes). If you use a Texas muffin pan, you will probably need to increase the cooking time.

If you are going to bake the mixture in a muffin pan or ramekins, you could halve the quantities in the recipe and make a smaller number of serves.

We currently have a serve of zucchini slice in the freezer to test how it is affected by freezing. We will defrost and reheat it in the next couple of weeks and report back.

25/9/07 10:48 am  
Anonymous Anonymous said...

Just a question, how many servings will this make?

29/9/07 9:30 am  
Blogger Amanda and Debbie said...

To serve the slice as a main meal (with salad), we would cut it into 6 pieces (about 9cm by 9cm).

To serve the slice as a side dish, we would cut it into 12 pieces (6cm by 7cm).

3/10/07 12:19 pm  
Anonymous Anonymous said...


Just wondering how the slice was frozen??

17/10/07 9:29 am  
Blogger Amanda and Debbie said...

We found that the texture was slightly altered by freezing and reheating but we were still happy with the results.

19/10/07 1:19 pm  
Blogger Miss Schlegel said...

Just wanted to say that I make this regularly and it is adored by young and old. You guys rock.

PS I use leeks sometimes too.

1/11/07 7:13 pm  
Anonymous Anonymous said...

I made this last week and was a real hit...very very tasty, one of the best slices I have made. I use your website all the time when I have no idea what to cook

5/11/07 1:23 pm  
Anonymous Anonymous said...

Hi all,
Just a tip on the Zucchini Slice. You can actually make the same slice without the oil (for those watching their weight) and with light cheese. Tastes just as good and is better for you. Also it can be made without pre-cooking the bacon and onion. I have been making this slice for years with much the same recipe (without oil and with light cheese) and no-one ever noticed the switch.
Happy cooking (and eating!)

19/12/07 8:09 pm  
Anonymous Anonymous said...

I love this recipe...use it all the time as we have chooks and always get plenty of eggs! I've substituted the oil for cream for more of a quiche style slice and it's beautiful. I've also added carrot and mushrooms...I think anything goes with this recipe. Definately recommend it!

17/1/08 6:26 pm  
Anonymous Anonymous said...

Hi, A friend of mine gave me a home grown huge zucchini and I went looked for a receipt on line and came across yours. I cooked it for my family and they all loved it. It was so quick and easy and definately something that we will be making more of. Thanks very much. Monica.

28/1/08 3:43 pm  
Anonymous Anonymous said...

This has now become a regular at our house - great for a dinner with salad, and reheats beautifully for lunches. So easy and quick. I throw in a small tin of sweet corn kernels too - YUM. Thank you!

11/2/08 4:24 am  
Blogger Poornima said...

Since i don't eat bacon is there any sustitute for it? Love your recipes.A lot of them are a hit at home!

22/2/08 9:19 am  
Blogger Amanda and Debbie said...

Hi Poornima,

You could just omit the bacon from the recipe. If you eat ham, it would be a good substitute for the bacon (you wouldn't need to fry the ham).

23/2/08 11:36 am  
Anonymous Anonymous said...

Hi, just wondering when it says 3/4 cup of self raising flour, is that a liquid measure or a dry measure, does it matter if i use a liquid or a dry measuring cup for that?

3/3/08 11:10 am  
Blogger Amanda and Debbie said...

Either type of measuring cup could be used. The advantage of using a dry measuring cup for flour is that you can easily level the top surface by scraping off excess flour with a knife.

3/3/08 2:54 pm  
Blogger jody75 said...

hi all this recipe is really good and simply as well as good for picnics i really love exclusively foods recipe wish there was a recipe every week

7/3/08 7:40 am  
Anonymous Anonymous said...

hey i am yet to try this great recipe ii tried it ata friends house absalotly loved every bite thanks for great recipe

9/3/08 11:29 am  
Anonymous Anonymous said...

WOW kids loved it! And I used a little skim milk instead of oil - fantastic!

10/3/08 5:13 pm  
Anonymous Anonymous said...

licking my fingers as i type! easy to prepare, cook and eat (aka doesn't last long in my household). my parents and siblings loved every bit of it!

17/3/08 7:55 pm  
Anonymous Anonymous said...

Receive compliments where ever take it. Is also great with a bit of grated parmesan spinkled on top before cooking

30/3/08 10:46 am  
Anonymous Anonymous said...

Just wondering aaprox. how many zucchini's to use?

1/4/08 5:25 pm  
Blogger Amanda and Debbie said...

You will need about four medium zucchini for this recipe.

1/4/08 7:28 pm  
Anonymous Anonymous said...

Tryed it with a dollop of Sour Cream and Sweet chilli sauce,it was delicious. So delicious in fact we are making it in bulk for the School fete, it is so easy to reheat in the microwave....

14/4/08 9:43 pm  
Anonymous Anonymous said...

Yummo!! Could do with a touch more flavour, maybe a bit of garlic powder and a touch of fresh thyme. Thanks for another great recipe. Kellie

15/4/08 1:26 pm  
Blogger Unknown said...

It is baking while I type this! Was extremely easy to cook/prepare and the photos are a great help. Starting to smell good!! Yummm

24/5/08 11:39 am  
Blogger Unknown said...

Since my last post, I have made it twice! It is lovely. A little bit of Worcestershire sauce and a hint of garlic doesn't go astray..!

4/6/08 12:14 pm  
Anonymous Anonymous said...

For those who are vegetarian or like that taste, I just omit the bacon and sprinkle pepita (pumpkin) seeds on top; delicious!

6/6/08 7:30 pm  
Anonymous Anonymous said...

I sometimes add fresh tomato and extra cheese after cooking, and just pop it back in the oven for a couple of minutes. This means I get an extra serve of veggies in!

8/6/08 2:15 pm  
Anonymous Anonymous said...

I make it without bacon, add 2 potatoes and reduce to 2 zucchinis instead, add basil, use spring onion, and before cooking put half tommy tomatoes on top.. absolutely yummy!

16/6/08 7:44 pm  
Blogger - Sandi - said...

This is a really nice recipe. I used ham instead of bacon and added some freshly-chopped basil and a few shitake mushrooms. Delicious! Thanks a lot for the great website; I visit often and have made quite a few of the recipes, the fave so far being the carrot cupcakes with pineapple.

25/6/08 11:46 pm  
Anonymous Anonymous said...

this recipe is great we loved it with salad and crunchy bread for lunch. I added carrot as well YUMMO

5/7/08 4:56 pm  
Anonymous Anonymous said...

Excellent recipe, I like to add about a tablespoon of fresh chopped herbs, normally a combo of parsely, basil and dill, just whever I hve growing at the time.

17/7/08 4:12 pm  
Anonymous Anonymous said...

I found zucchini at a supermarket by chance and tried your recipe. It was so easy to prepare and delicious!

17/7/08 5:44 pm  
Anonymous Anonymous said...

Lovely simple recipe just really good. kids loved it and you can do so many things with it

24/7/08 8:20 pm  
Anonymous Anonymous said...

Zomg its amazing! The whole office is asking about what I am eating and where I got the recipe!!!

7/8/08 12:19 pm  
Anonymous Anonymous said...

Awesome Awesome this recipe is easy to follow and tastes great! Kids loved it.

12/8/08 10:39 am  
Anonymous Anonymous said...

i live in germany and funny enough havent found a selfraing how do a use backing powder on this recipe?

16/8/08 12:59 am  
Blogger Amanda and Debbie said...

You could use 1 1/2 teaspoons baking powder and 112g plain (all purpose) flour to replace the self-raising flour in this recipe.

20/8/08 9:46 pm  
Anonymous Anonymous said...

this is awesome. we had a bbq and had this on the side. the kids devoured it, as did we!!!!!

1/9/08 9:58 pm  
Anonymous Anonymous said...

how many zucchini is 550g? thanks.

16/9/08 6:37 pm  
Blogger Amanda and Debbie said...

About 3-4 medium zucchini.

16/9/08 7:12 pm  
Blogger Unknown said...

I made this for our housewarming party last Saturday with gluten-free flour and omitted the bacon. It worked perfectly and was a massive hit on the appetiser spread we put out. Thank you for a wonderful recipe.

7/10/08 9:50 am  
Blogger Zoe! said...

is this slice freezable?

17/10/08 3:07 pm  
Blogger Amanda and Debbie said...

Hi Zoe

Please see our comment dated 19/10/07.

17/10/08 5:40 pm  
Blogger Unknown said...

this recipe is amazingly easy to follow and delicious to eat! my hubby loves it every time. sometimes i just throw in whatever vegetables i have in the fridge on the day and it always tastes great. cauliflower works particularly well.

27/12/08 9:34 pm  
Anonymous Anonymous said...

look sounds tastes great , kids all love it
great for lunch the next day also
very yummy .

17/1/09 6:29 pm  
Blogger Violeta said...

WOW...another great recipe. I added leek and substituted the oil for pura light start milk. Sooooooo good! Will have to make more!

27/1/09 10:06 pm  
Anonymous Anonymous said...

I made this over the Australia day weekend. And everyone loved it. Lucky i got a taste in before i served it, because it all went very quickly. Thanks for the recipes!

30/1/09 1:00 pm  
Anonymous Anonymous said...

I have been looking for a recipe for Zucchini Slice for ages, so glad I came across your site! This receipe is perfect! Easy, delicious, healthy and an instant hit with the family. thanks.

19/2/09 6:11 pm  
Anonymous Anonymous said...

Great recipe, very quick and easy to prepare. A good idea is to slice tomato very finely to layer on top prior to baking....

4/4/09 1:55 pm  
Anonymous Anonymous said...

hi, great slice, was wondering how many cups is 550grams of zuchini?? i think i added to much

18/4/09 3:50 pm  
Anonymous Anonymous said...

hi, there's sooo many great reviews!
but since i don't eat bacon, can i use fish instead? thank you very much

6/5/09 5:58 am  
Blogger Kathy said...

Two thumbs up! I've had bad luck with zucchini slices in the past. Other recipes I have used have turned out too sloppy but this one didn't and it tasted great

12/5/09 3:10 am  
Blogger Amanda and Debbie said...

To the person who asked for a cup measurement for the zucchini: You will need about 3 1/8 lightly packed cups grated zucchini (measure the zucchini before squeezing).

30/5/09 7:48 pm  
Anonymous Anonymous said...

My Mother and I use pancetta instead of bacon sometimes and the flavour is amazing

30/5/09 10:55 pm  
Anonymous Michellelol said...

I have this zucchini slice several times now. My family loves it! Just a tip ..... I use a potato ricer to squeeze the liquid out of the grated zucchini. No more messy hands!

6/6/09 6:07 pm  
Blogger Amanda and Debbie said...

To the person who asked about replacing the bacon with fish: We haven't tried making the zucchini slice with fish, so we aren't sure how well it would work. You could omit the bacon without replacing it with another ingredient. If you decide to try making the slice with fish, we'd love to know how it turns out.

9/7/09 9:42 pm  
Anonymous Anonymous said...

very well with leek instead of onion & as I didn't have enough zucchini (one was bad), I added grated carrot & it was delicious!!!!!

12/7/09 2:26 pm  
Anonymous Anonymous said...

WONDERFUL SITE thankyou ! your recipes look healthy and my friend says they are delicious too! I have been writing some out now for an hour and will try 3 tomorrow!

22/7/09 12:29 am  
Anonymous Anonymous said...

We just LOVE your site!
Keep up the great work!


26/7/09 5:44 pm  
Blogger petrina said...

i love this recipe! Made a few mods though, so adaptable!

Mods made:

1. Grated mozzarella instead of cheddar
2. only about 20 mls of oil used
3. sliced portabello mushrooms (about 8 medium finely sliced) instead of bacon
4. about an inch of leek finely chopped
5. A teaspoon of paprika added to the eggy mixture

28/7/09 10:18 pm  
Anonymous Anonymous said...

Absolutely delicious, and so simple to make. Will become a regular dinner in our house.

5/12/09 3:53 pm  
Blogger Leeta said...

I cooked this slice for a BBQ with The Salvation Army and we catered for 200. Everyone that tried it complimented me on it and some even asked me for the recipe. There wasn't much left at the end of the day!! My mum loved it heaps and even said she wanted me to make her some just for her lol Thanks for this easy recipe!

8/2/10 7:54 pm  
Anonymous Anonymous said...

I stumbled accross this recipe when trying to find ways to deal with our great zucchini glut. I have 4 children plus a neice and nephew who were here for the summer, everyone adored this slice. I have passed on the recipe to friends with extremely positive feedback, they feel it is a fantastic way to feed fussy eaters. The only issue now is that the crop is finished and we might have to buy zucchini!!

27/2/10 8:46 pm  
Anonymous Anonymous said...

I have been making this slice for quite a few years now as its a great way to get ppl eating veggies that don't look like veggies! Along with the zucchini, i'll usually add grated carrot, sweetcorn, red capsicum and any other vegies that I need to use up. Also looks more appealing when you add a few differently coloured veggies to the mix.

29/3/10 11:20 am  
Anonymous Anonymous said...

My sisters children don't like veggies much. I use a mixed lot of grated veg & some frozen corn. They now ask my to make it so they can have it for school lunches.

4/8/10 6:45 pm  
Anonymous Anonymous said...

mmm, it's baking at the moment & my mouth is watering at the smell. I used Wholemeal Self Raising Flour & added corn, mushrooms, carrot & shallots. Added an extra egg & a couple of dollops of sour cream to handle the extra ingrediants. No idea how it'll turn out with those adjustments yet, but will let you know if it's a successful formula. LOVE your recipes!!! Would especially love to see a few more pastas & dips in the future if you feel inspired :)

28/10/10 7:48 pm  
Anonymous Anonymous said...

I've made this slice a few times now and it is super easy. It tastes delicious and very moreish. Everyone loves it. Thank you.

21/10/11 1:41 am  
Anonymous billthommo said...

This was delicious,my wifes lawn bowling friends loved it

23/4/12 3:44 pm  
Anonymous Anonymous said...

Hi I love this recipe, have done for years. However I'm on a low carb high protein diet ATM so what can I use instead of the flour

1/7/12 9:45 am  
Anonymous Anonymous said...

Maybe you could use almond meal instead of flour. :-)

16/3/13 6:49 pm  

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