📝 About This Recipe
A true blue Australian classic, this Zucchini Slice is the ultimate versatile bake, sitting somewhere between a crustless quiche and a savory vegetable cake. It features a tender, moist crumb packed with grated summer squash, salty pancetta, and a generous amount of melted cheddar cheese. Whether served warm for a cozy dinner or cold in a lunchbox, its savory depth and effortless preparation make it a perennial favorite for home cooks.
🥗 Ingredients
The Vegetable Base
- 500 grams Zucchini (approximately 3 medium, coarsely grated)
- 1 large Brown Onion (finely diced)
- 2 cloves Garlic (minced)
- 1/4 cup Fresh Chives (finely chopped)
Protein and Dairy
- 200 grams Bacon or Pancetta (finely chopped)
- 1.5 cups Sharp Cheddar Cheese (grated)
- 5 large Eggs (at room temperature)
- 1/2 cup Vegetable Oil (or melted butter for extra richness)
Dry Ingredients and Seasoning
- 1 cup Self-Raising Flour (sifted)
- 1/2 teaspoon Smoked Paprika (for a hint of warmth)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Parmesan Cheese (for topping)
👨🍳 Instructions
-
1
Preheat your oven to 170°C (340°F) for fan-forced or 190°C (375°F) for conventional ovens. Grease and line a 20cm x 30cm (approx. 8x12 inch) rectangular baking tin with parchment paper, leaving a slight overhang for easy removal.
-
2
Grate the zucchini using the coarse side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture; this prevents the slice from becoming soggy.
-
3
In a small frying pan over medium heat, sauté the chopped bacon until it starts to crisp and the fat has rendered. Add the diced onion for the last 3 minutes to soften them without browning. Set aside to cool slightly.
-
4
In a large mixing bowl, whisk the 5 eggs until well combined and slightly frothy. Whisk in the vegetable oil (or melted butter) until the mixture is emulsified.
-
5
Sift the self-raising flour into the egg mixture. Whisk gently until the batter is smooth and no large lumps of flour remain.
-
6
Add the squeezed zucchini, sautéed bacon and onion mixture, minced garlic, and chopped chives to the batter.
-
7
Fold in the 1.5 cups of grated cheddar cheese, smoked paprika, salt, and black pepper. Stir until all ingredients are evenly distributed throughout the batter.
-
8
Pour the mixture into the prepared baking tin, spreading it out evenly with a spatula.
-
9
Sprinkle the top with the grated parmesan cheese and an extra crack of black pepper for a flavorful, golden crust.
-
10
Bake in the center of the oven for 40-45 minutes. The slice is ready when it is golden brown on top and firm to the touch in the center.
-
11
Insert a skewer into the middle; if it comes out clean, the slice is perfectly cooked.
-
12
Allow the slice to cool in the tin for at least 10-15 minutes. This resting period is crucial as it allows the structure to set, making it easier to cut into neat squares.
-
13
Lift the slice out using the parchment paper overhang and cut into 12-15 squares or rectangles.
💡 Chef's Tips
Always squeeze the liquid out of the zucchini to ensure a firm, cake-like texture rather than a mushy one. For a vegetarian version, omit the bacon and add 1/2 cup of corn kernels or sun-dried tomatoes for a flavor punch. If you don't have self-raising flour, use 1 cup of all-purpose flour mixed with 1.5 teaspoons of baking powder. Store leftovers in an airtight container in the fridge for up to 4 days; it actually tastes even better the next day. This dish freezes beautifully—wrap individual squares in plastic wrap and freeze for a quick grab-and-go lunch.
🍽️ Serving Suggestions
Serve warm with a side of homemade tomato chutney or a spicy fruit relish. Pair with a crisp green garden salad dressed with a light lemon vinaigrette. Serve as part of a brunch spread alongside smoked salmon and avocado. A chilled glass of Sauvignon Blanc or a light Rosé complements the savory cheese and zucchini perfectly. Pack into lunchboxes with a few cherry tomatoes and cucumber sticks for a healthy midday meal.