Zucchini Slice

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.

Zucchini Slice

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.

Zucchini Slice

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

Zucchini Slice

Author: Nicole
5 from 6 votes
“This would have to be the best recipe for zucchini slice hands down 🙌🏻.”
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This delicious Zucchini Slice recipe is easy to make and tastes just as good hot or cold. You can serve it for dinner with a salad, but it's also fantastic in lunchboxes or to take on picnics. Made with simple, economical ingredients, the slice is customisable and also great for freezing.   
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Servings: 6 servings

Ingredients

  • 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

Nutrition Facts
Zucchini Slice
Amount per Serving
Calories
333
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
170
mg
57
%
Sodium
 
551
mg
24
%
Potassium
 
288
mg
8
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
16
g
32
%
Vitamin A
 
538
IU
11
%
Vitamin C
 
9
mg
11
%
Calcium
 
184
mg
18
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – You can use frozen, fresh or canned corn.
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.

MAKE AHEAD

Zucchini Slice can be refrigerated for up to 3 days in an airtight container and frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave or eat cold.

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.

Tried this recipe?

Let us know how it was!
Course courgette, lunch, picnic, Side Dish, Zucchini, Zucchini Slice
Cuisine Australian
  1. 5 stars
    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 🩷

    • Hi Tamika, I LOVE the idea of making these in a muffin tin! Clever you!! Thanks for the rating, Nic x

  2. 5 stars
    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!

    • Really happy you enjoyed this, Angela, and I loved hearing how you tweaked it! Thanks so much for the rating also. Nic x

  3. 5 stars
    So flavoursome and easy to make. my husband loved it.

    • Hi Sharon, I’m so glad you are enjoying the recipes! Thanks also for your rating. Nic x

  4. 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.

  5. Love a Zucchini Slice and this one is super easy and delicious. Perfect lunch for the last day of school holidays

  6. 5 stars
    This would have to be the best recipe for zucchini slice hands down 🙌🏻. So easy to make and next day even more delicious

  7. 5 stars
    Easy to make and delicious. I will definitely be making again.

  8. 5 stars
    The most beautiful simple zucchini slice recipe! I added in a small amount of red capsicum – delicious! Thank you Nicole!👌👌

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.