This zucchini slice is the sort of thing you make on a Sunday and then eat for the next three days without getting sick of it. Everything goes into one bowl, you give it a mix, and it goes in the oven. That’s the whole job.
It’s grated zucchini, bacon, cheese and eggs held together with a cup of self-raising flour, so it sets firm enough to cut into squares and pick up with your hands. Hot out of the oven it’s dinner with a salad. Cold out of the fridge it’s lunch.
You don’t have to cook anything before it goes in. The onion and bacon go in raw and come out cooked, which saves you a pan and about ten minutes of standing at the stove.
Why You’ll Love It
It’s one bowl and one tray, so there’s barely anything to wash up. It uses cheap things you probably already have, and three zucchinis go a long way once they’re grated. It cuts into 12 squares, so there’s enough for dinner and leftovers, and the kids will usually eat it because it tastes like bacon and cheese rather than vegetables. It’s also good cold, which makes it one of the easier things to send to school or work.
The Shortcut That Makes It Work
Nothing gets pre-cooked. Plenty of slice recipes ask you to fry the onion and bacon first, cool it down, then fold it through, and all that does is add a pan and a wait. Here the raw onion, raw bacon and grated zucchini all go straight into the bowl with the eggs and flour, and 30 minutes in the oven does the cooking for you. Mix, pour, bake.
Handy Tips
Grate the zucchini on the coarse side of the grater rather than the fine side, or it turns to mush and the slice goes wet. Line the tray properly with baking paper and leave a bit hanging over the sides, because that’s how you lift the whole thing out in one piece instead of digging squares out with a spoon. Give it 10 minutes to sit before you cut it, since it firms up as it cools and slices much more neatly. If your tray is on the bigger side the slice will be thinner and will cook faster, so start checking at about 25 minutes.
Make It Your Way
Bake it in a muffin tin instead of a tray and you get individual portions that go straight into a lunchbox with no cutting. They cook faster than the slice does, so watch them from around 20 minutes. You can also stretch it further by grating a carrot in with the zucchini, which bulks it out without changing how it sets.
What To Serve With It
A green salad and some crusty bread turns it into dinner. It’s also good with a bit of tomato relish or chutney on the side, and cold with a handful of salad leaves for lunch the next day.
Leftovers / How to Store It
Let it cool all the way before it goes anywhere, because putting it away warm makes it sweat and go soggy underneath. Once it’s cool, cut it into squares, put them in a container and keep them in the fridge for up to 3 days. Cold is honestly how a lot of people prefer it. If you’d rather have it warm, a few minutes in a low oven brings it back better than the microwave, which softens the edges.
Other Recipes You’ll Love
Zucchini Slice
Prep Time 10 minutes 
Cook Time
30 minutes 
Total Time 40 minutes 
Ingredients
Equipment
Method
- Mix all these ingredients together until they’re well combined.
- Pop your mixture into a lined baking tray, then in the oven at 180°C for 30 minutes.
Nutrition
Video
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FAQs
Can I make zucchini slice without the bacon?
Yes, and it still works. Leave the bacon out and add another half cup of cheese so it doesn’t taste flat, or swap it for chopped ham if that’s what’s in the fridge.
Why did my zucchini slice come out soggy?
Almost always too much water from the zucchini. Grate it coarsely rather than finely, and if the zucchini looks wet after grating, give it a squeeze in a clean tea towel before it goes in the bowl.
Do I need to peel the zucchini first?
No. The skin is thin, it softens completely while it bakes, and leaving it on is what gives the slice its green flecks.
So easy! Have made it several times
Such a good easy slice to use up the zucchini that tens to just shrivel up in the veggie drawer along with the other greens 😋
I’ve been making this for years. We call it courgette pie.
Hi Geraldine, I love that. Courgette pie sounds lovely. It’s always fun hearing what everyone calls it. Thanks so much for taking the time to post your comment.