This light and fluffy zucchini slice recipe is a brilliant way to use fresh zucchini. All you need is 15 minutes of prep! Serve hot or cold for brunch, lunch and make-ahead; it’s excellent with everything. Makes 12 squares.
At first glance, you might think it’s a square quiche. Or perhaps an eggy frittata?
If you’re unfamiliar with this uniquely Australian recipe, your brain wont be able to label it. The soft, tender texture will knock your socks off. Everyone who tries it, loves it!
Zucchini slice is soft, savory “egg bake” made with shredded zucchini, eggs, flour, olive oil and baking powder, which gives it a light and fluffy texture. I add onions, bacon and goat cheese to mine. I have a sourdough zucchini slice too.
How To Make Zucchini Slice
You’ll start by shredding the zucchini and squeezing out all of the water, like you would for zucchini bread. You can actually do this 1-2 days in advance.
Then, make the batter: combine eggs, sautéed bacon, onions and zucchini. Add the flour and baking powder.
Pour into a lined pan, top with goat cheese and bake to golden perfection. Easy!
A Few Tips:
- Bacon. I use thick-cut Applewood smoked bacon for it’s smoky-sweet flavor. You can easily find this in most grocery stores, but in a pinch, regular bacon will do.
- Cheese. Substitute any cheese that you’d like in place of the goat cheese. Try sharp cheddar, feta, Gruyere, fontina, mozzarella (or a combination).
- Zucchini. This mighty squash is mostly water. If you don’t get most of it out, your zucchini slice will be annoyingly soggy.
How To Eat it.
Typically, zucchini slice is served as a “lunch box” snack or side dish. You can eat it hot, cold or at room temperature (I like it warm).
For serving suggestions, it’s great with grilled meats, crunchy salads or cut into little squares as a fun appetizer for guests.
PS: When I lived in Australia, I never saw zucchini slice in restaurants or anything like that. It’s one of those old-school homemade recipes everyone knew.
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Light & Fluffy Zucchini Slice
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 12 1x
- Category: Breakfast & Brunch
- Method: Oven-Baked
- Cuisine: Australian
Description
This light and fluffy zucchini slice recipe is a brilliant way to use fresh zucchini. All you need is 15 minutes of prep! Serve hot or cold for brunch, lunch or make-ahead; it’s excellent with everything. Recipe adapted from Taste.
Ingredients
- 3 cups grated zucchini, well drained (about 1–2 zucchini)
- 3 slices of Applewood smoked bacon, diced into 1/2-inch pieces
- 1 small red onion, roughly chopped
- 5 eggs
- 1/2 cup olive oil
- freshly ground black pepper
- 1 cup flour
- 2 tsp baking powder
- 2/3 cup crumbled goat cheese
Instructions
- Preheat your oven to 350 F.
- Line an 8×8 square pan with parchment paper for easy removal. Coat with cooking spray (even when lined with parchment, I’ve found that the eggs occasionally stick).
- Using a box grater, shred the zucchini. Line a bowl with a clean kitchen towel and place the zucchini inside. Twist it up to close, and squeeze out as much liquid as possible. Set the zucchini aside until ready to use.
- In a large non-stick skillet, sauté the bacon (no need to for oil) over medium-low heat, about 2-3 minutes. Add the onion and continue to cook until soft.
- Meanwhile, crack the eggs into a large bowl. Add the olive oil. Season with black pepper and whisk well to combine. Toss in the sautéed bacon and onions, and the reserved zucchini.
- To the bowl, add the flour and baking powder. Continue to mix until it looks like pancake batter.
- Pour into your lined baking pan. Sprinkle the goat cheese over the top.
- Bake until the filling is set, about 40-50 minutes. The top and bottom should be deep golden brown. Rotate the pan halfway through cooking time for even browning.
- Remove from the oven and cool for at least 10 minutes before slicing.
To Store: Cover zucchini slice in plastic wrap and keep in the fridge. It should last up to 3 days. Bring to room temperature before serving, or reheat @ 300 F (150 C).
To Freeze: Cut zucchini slice into individual portions. Cover tightly with plastic wrap; freeze up to 2 months. Defrost in the fridge overnight. Reheat to serve.
To Make-Ahead: I prefer zucchini slice on the same day it’s made. However, you can make my version 1 day in advance kept in the fridge. reheat to serve.
Comments
Sneha says
This recipe looks so simple yet really satisfying. I like how you explained the texture—it’s interesting how it’s somewhere between a frittata and a savory bake . The tips about removing moisture from zucchini are super helpful too. Definitely feels like a great meal prep or lunchbox option!
Garnett Hutchinson says
Hi Emilie,
I’m hoping you can provide suggestions for: making this in advance, storing it and reheating, freezing it and reheating. Just looking for all flexibility options in making and serving.
Thanks a lot, Garnett
Carol Fields says
This is a much better recipe than others on the web. I added sliced mushrooms, swapped feta for cheddar and some Parmesan. And drain the bacon grease before adding to the mixture. Everyone loved it. Oh, I squeezed the water out of the zucchini within an inch of its life!
Emilie Raffa says
Carol, this sounds SO GOOD! I’m going to try it this way next time. Delish!
Verity says
Simply deicious! As tasty as promised and very easy to make. I usually don’t have success the first time I make a recipe but this was really straight forward and came out beautifully. Definitely one to make again – and a great contribution for future picnics or parties. One day when covid lockdown passes!
Emilie Raffa says
Hello Verity! This is one of my favorite recipes, ever. So unique. And a great way to enjoy zucchini! Hang in over there :)
Meghan says
This is legitimately the best zucchini slice recipe I’ve had. Ever. They are almost always soggy, but this one is divine. Halved the oil and it was still awesome. Thank you for this recipe!
Peggy says
What is the nutrition for this?
Emilie says
Hi Peggy! Sorry, I don’t have the nutrition info for this. However, there are several online tools you can use to find out the details.
Nancy says
Great with hatch chiles and or Monterey Jack cheese, or a combination. Tastes like a chile relleno.
Emilie Raffa says
Sounds AMAZING. Will definitely try this :)
Alice says
I was having people over for brunch and in a rush to make something. I whipped this up in no time at all. It was so easy and so delicious. Thank you!!
Emilie says
Oh I’m so happy to hear that- thanks for the feedback! We love this recipe. It’s different and such a crowd pleaser. – E
Karla says
This looks yummy! Bought zucchini yesterday just to make this recipe! It looks like a LOT of oil….have you ever tried it with less? Planning on adding some spinach, mushrooms, and red pepper to the batter and topping with green onions to serve. Do you think a little chicken added would be OK?
Emilie says
Hi Karla,
Thanks! It’s a very tasty recipe. I haven’t tried making it with less oil, but feel free to experiment! I think a little chicken would be fine, but not too much. You don’t want all of the fillings to make the slice heavy and dense.
jennifer says
loving this recipe just need to know what flour to use ? Self RaisingFlour or Plain Flour ? thanks
Emilie says
Hi Jennifer! I use plain flour for this recipe :)
Annie says
Have you made this as a gluten free option? Maybe brown rice flour,garbanzo bean flour or coconut flour?
Emilie says
Hello Annie,
No, I have not made this with GF flour. You most certainly can try! I would be careful with coconut flour though, it tends to be very ‘thirsty’ so it won’t be an exact replacement by measure. If you experiment, do let me know!
Jessica says
Has anyone tried freezing this? Thanks!
Celia Becker @ After Orange County says
I love Tabbouleh and my husband loves anything with cauliflower. Sounds like a winning combination I’ll be preparing soon!
Pam Green says
Yum, Yum, Yum! This looks like such a great entertaining recipe. Perfect!
Bea says
I’m in!!!I love everything with zuchinni and this recipe looks just incredible!Hugs x
Laney (Ortensia Blu) says
Can’t WAIT to make this one Emilie! Zucchini just needs to evolve a bit more in my kitchen and this is a fabulous start!
Emilie says
You will love it. I promise. It’s right up there with the chicken ;)