Zucchini slice

Zucchini slice is Australia’s favourite savoury baked slice that combines grated zucchini with eggs, self-raising flour, cheese, and bacon to create a protein-packed family meal.

Perfect for busy families, this classic zucchini slice recipe is ideal for picnics, school lunch boxes, light dinners, and even grab-and-go breakfasts.

It’s become a staple in Australian kitchens because it’s an easy way to add extra vegetables into kids’ meals while delivering plenty of protein and flavour. Plus, it adapts beautifully for different dietary needs, making it perfect for family gatherings where everyone has different requirements.

Transform your zucchini slice into a pescatarian delight by swapping the bacon for seafood options. Replace the bacon with 100g of quality smoked salmon for a luxurious twist, or use a 185g can of tuna in spring water (drained) for a budget-friendly protein boost. Both options add omega-3 fatty acids and maintain that satisfying savoury flavour that makes zucchini slice so moreish.

Creating a vegetarian zucchini slice is simple – just omit the bacon entirely for a lighter version that still packs plenty of flavour from the cheese and herbs.

For extra taste and texture, fold through ½ cup of coarsely chopped roasted red capsicum, sun-dried tomatoes, or even diced mushrooms that you’ve sautéed until golden. Fresh herbs like chopped basil, oregano, or thyme also work beautifully.

Looking to mix things up? Try our popular vegetarian zucchini and haloumi slice or our gluten-free zucchini and quinoa slice that’s packed with extra protein.

For even more inspiration, check out our family-style zucchini slice recipe that includes five different flavour combinations – from Mexican-inspired with corn and capsicum to Italian-style with sun-dried tomatoes and basil.

Don’t let a shortage of zucchini stop you from making this family favourite! You can substitute all or part of the zucchini with other grated or finely chopped vegetables.

Grated carrot adds natural sweetness and vibrant colour, while diced capsicum brings crunch and vitamin C. Sweet corn kernels provide bursts of flavour, and blanched chopped silverbeet or spinach boost the iron content.

Just remember to squeeze out excess moisture from watery vegetables to prevent a soggy result.

Food safety first! Always cool your zucchini slice completely and refrigerate within 2 hours of baking, following guidelines from foodauthority.nsw.gov.au.

When stored properly in an airtight container in the refrigerator, your zucchini slice will stay fresh and delicious for up to 3 days.

Absolutely! Zucchini slice freezes beautifully, making it perfect for meal prep and batch cooking. Wrap cooled slices tightly in plastic wrap or store in airtight containers for up to 3 months in the freezer.
To thaw, simply transfer to the refrigerator for several hours or overnight. You can reheat individual portions in the microwave or warm larger pieces in a low oven.

Here’s a game-changing tip for busy parents and meal preppers: cut your cooked zucchini slice into individual portions before freezing. Store pieces in one large container with slight separation, or divide into individual containers ready to grab and go.

Frozen pieces thaw perfectly by lunchtime when popped straight from freezer to lunch bag – no morning prep required! This method is also fantastic for work lunches and saves both time and money.

In summer try serving it with a simple summer tomato salad, tasty lemon and dill chickpea salad or for something a bit different, serve it with shaved cabbage with pecorino balsamic.
In winter, serve it with roasted baby carrots with garlic, a warm salad of root vegetables, or a quick and easy green bean salad.

The most common cause of sogginess is excess moisture from the vegetables. Here’s how to fix it:
Prevention tips:
– Grate zucchini and let it sit in a colander for 10 minutes, then squeeze firmly in a clean tea towel to remove moisture
– Pat other vegetables dry before adding to the mixture
– Don’t overmix the batter once you add the flour
Setting expectations: Remember that zucchini slice will never be crispy like a biscuit – it should have a tender, moist texture that’s firmer than a frittata but softer than bread, thanks to the flour that creates the characteristic texture.

Getting the perfect texture is all about timing and placement. Bake your slice on the bottom rack of the oven to ensure the base browns properly and doesn’t stay soggy. The top should be golden brown and spring back lightly when touched.
The skewer test: Insert a clean skewer into the centre – it should come out with just a few moist crumbs. If it’s wet with raw mixture, continue baking for 5-minute intervals until set. The edges will also start to pull slightly away from the tin when it’s ready.
Visual cues: A perfectly cooked zucchini slice will be golden brown on top, firm to touch, and the centre won’t jiggle when you gently shake the tin.