Deliciously simple Zucchini Slice. Whether it’s for a light lunch or picnic, a lunchbox addition or as a side to a main meal, this veggie-packed slice is a firm family favourite at our place!
You can eat it warm or cold, and it freezes brilliantly too. Customise it and mix in your favourite combination of vegetables or keep it classic as I have with generous amounts of zucchini (courgette), corn, bacon and cheese. It’s as easy as mixing the ingredients and baking them in the oven until golden brown. Budget-friendly, quick to prepare and packed with vegetables, this is a recipe your whole family will love.
Can you make Zucchini Slice ahead of time?
Yes, Zucchini Slice can be refrigerated in an airtight container for up to 3 days and frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave or eat cold.
Is Zucchini Slice suitable for leftovers?
Zucchini Slice can be refrigerated in an airtight container for up to 3 days and frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave or eat cold.
Can I substitute the vegetables in Zucchini Slice?
Yes! This recipe calls for 2½ cups of vegetables, and you can use any you like. Grated carrot, broccoli, cauliflower, sweet potato or finely diced capsicum (bell pepper) would all work brilliantly.
Zucchini Slice
“This would have to be the best recipe for zucchini slice hands down 🙌🏻.” Share PrintIngredients
- ½ tsp olive oil, to grease the baking tin
- 5 eggs, whisked
- 115 g (4 oz) bacon, sliced into small strips (approximately 3 rashers/slices) (optional)
- 150 g (1 cup) self-raising flour
- 270 g (2 cups) grated zucchini (courgette)
- 100 g (½ cup) corn kernels (optional, see note 1)
- 125 g (1 cup) freshly grated cheddar or other tasty cheese
- 40 g (¼ cup) finely diced brown onion
- 15 g (¼ cup) sliced spring onion (scallion)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Instructions
- Preheat the oven to 200°C (400°F (180°C/350°F fan-forced).
- Grease a baking tin (approximately 20 x 30 cm/8 x 12 inches) and line it with baking (parchment) paper.
- Combine all the ingredients in a bowl, then spoon the mixture into prepared tin.
- Bake for 30–40 minutes until set and until slightly starting to turn golden around the edges.
- Allow to stand 10–15 minutes before slicing and serving.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Tamika says:
Love this recipe! Just made them as muffins for the kids lunch boxes and added in carrot as well. Love that these are so full of veggies 🩷
Nicole says:
Hi Tamika, I LOVE the idea of making these in a muffin tin! Clever you!! Thanks for the rating, Nic x
Angela says:
So yummy and so easy to whip up and have on hand for quick breakfast and on the go snack! I subbed corn for carrot – perfect!
Nicole says:
Really happy you enjoyed this, Angela, and I loved hearing how you tweaked it! Thanks so much for the rating also. Nic x
sharon says:
So flavoursome and easy to make. my husband loved it.
Nicole says:
Hi Sharon, I’m so glad you are enjoying the recipes! Thanks also for your rating. Nic x
Bel says:
This is so good and has become my go-to zucc slice recipe (replacing my mum’s recipe!!)! I have to double the recipe just to get left overs, otherwise we (2A, 2k) eat our way through it all.
Brea says:
Love a Zucchini Slice and this one is super easy and delicious. Perfect lunch for the last day of school holidays
MrsK says:
This would have to be the best recipe for zucchini slice hands down 🙌🏻. So easy to make and next day even more delicious
rebeccamitric says:
Easy to make and delicious. I will definitely be making again.
suziepower says:
The most beautiful simple zucchini slice recipe! I added in a small amount of red capsicum – delicious! Thank you Nicole!👌👌