Best Ever Zucchini Slice


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Zucchini slice is one of those ‘hidden secret’ sorts of foods, so quick and easy to make with just a few simple pantry ingredients and leftovers. Is it a quiche? Is it a frittata? It’s neither, but make it once and it’ll become one of your healthy go-tos for lunch boxes, picnics, parties, snacks and more.

A close up of a stack of zucchini slice on a baking tray

So what’s a zucchini slice?

This classic Australian recipe is genius.

It might look like a quiche. But it isn’t. Not quite. The texture reminds me a bit of cornbread, a savory muffin, or even a fluffy pancake. You could call it a bacon and egg slice (with healthy zucchini!) or even impossible pie, since it’s impossible to mess up!

You can make it in several different ways, some of which make it taste almost the same as a crustless quiche or vegetable frittata. But if you make it the way I suggest here, it will be something quite different.

The main difference is that it’s firmer than a classic quiche (= perfect finger food!). It’s also healthier and easier to make since you don’t have to mess around making a crust.

You make zucchini slice in a big rectangular baking pan so that you can easily cut it into lots of square or rectangular portions. Perfect for parties, lunch boxes and snacks, or to throw into the freezer for another time.

Doesn’t it sound delicious? It’s perfect easy comfort food!

Zucchini slice is great hot or cold. This makes it absolutely PERFECT for lunch boxes, picnics, parties, even simple dinners – perhaps destined to become a family favourite.

Why the BEST zucchini slice

I don’t claim that a recipe is the best very often, but when I truly believe it is I’m not shy about saying so! Here are the reasons why I think this is the best easy zucchini slice (or courgette slice if you’re in the UK):

  • It’s a simple egg-based 7-ingredient recipe – plus salt and pepper of course and extra cheeses if you like. NO MILK NECESSARY!
  • The texture is firm, not watery. But the overall effect is light. Imagine a cross between a pancake and a quiche!
  • As it holds together well, it’s perfect finger food for children – or anyone, really!
  • It’s packed full of goodness including 6 eggs, onions, and loads of grated zucchini/courgette.
  • It’s also packed full of flavour: yummy bacon, sweet onions, plenty of salt and pepper (this is key!) and 3 different tasty cheeses.
  • It makes a nice big pan of slices with enough for 10 to 20 servings.

What ingredients you need

If you have a medium to large zucchini, you probably have most if not all the other ingredients you need to make this.

Eggs: You need 6. I always use the best quality I can find, since eggs are the basis of the recipe. 6 eggs might sound like a lot, but you get a big pan of slices.

Flour: A whole cup. I use self-raising flour so that the mixture puffs up a little. The flour binds everything together and helps create a kind of thick batter.

Oil: Some zucchini slice recipes add a lot of oil. I do like to add just a few tablespoons of olive oil to the batter. It adds to the yummy flavours and helps the slice bake into something almost like a savoury cake or muffin.

Pan-fried onion and bacon: Some zucchini slice recipes skip the pan-frying. I’ve tried this and don’t recommend it. Yes it’s faster, but the raw onions add too much moisture. The cooking process also brings out extra flavour!

Zucchini/Courgette: You need just 1 medium to large zucchini – grated. The key is to ‘blot’ it with kitchen paper to take out some of the moisture. If you don’t do this your slice will still be delicious, but it might end up a bit watery.

By the way, feel free to use a food processor to grate the zucchini. I usually just grate it with a hand held grater because I really don’t enjoy cleaning my processor!

Cheeses: I like to add a full cup of tasty cheddar cheese. I also like to sprinkle parmesan cheese over the top for extra seasoning. Dotting some ricotta cheese over too makes it taste extra delicious, like a gourmet zucchini slice!

However, feel free to use just one type of cheese if you prefer.

You can even make zucchini slice without cheese altogether if you like, since there will still be plenty of flavour in it from the bacon and other ingredients.

Seasoning: Seasoning the mixture well is key. I grind salt and pepper into it before I spread it into to pan, and again over the top before it goes into the oven.

How to make zucchini slice

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

This tasty egg slice is so easy to make. The ‘hardest’ (and messiest!) part is grating the zucchini. Once that’s done the process is a breeze.

I’d say it takes around 15 minutes to get the slice in the oven. Bake it for around 30 minutes and you have a delicious slice that goes a really long way.

A series of 8 photos showing how to make zucchini slice

So here’s how you make it:

Step 1: Make a very simple batter out of 6 eggs, a cup of flour and a bit of olive oil.

Step 2: Stir grated (and blotted!) zucchini, pan-fried onions and bacon, grated cheese and plenty of salt and pepper through the batter.

Step 3: Pour the batter into a deep-sided baking tray, baking dish or roasting pan. Spread it out evenly.

Step 4: This part is optional, but I highly recommend it! Dot with ricotta cheese and sprinkle with parmesan. Grind over some more salt and pepper.

Step 5: Bake for about half an hour. Let cool a little then slice into 10 large slices or 20 smaller squares.

Pro tip: Get all the ingredients ready to go before you start. I usually start by grating (and blotting) the zucchini, pan frying the bacon and onions, measuring out the cheeses and whisking together the eggs and flour. Then all you have to do is stir everything together and add the finishing touches!

A baking tray of zucchini slice from above

How to serve it

Pack chilled in lunch boxes, take on picnics, serve at parties or freeze for later!

It even makes a great easy meal for the whole family. Make a quick salad or a couple of easy sides to go with it and dinner is served! Try sweet potato fries, Greek yogurt brussels sprouts coleslaw or (wild card option!) this 30-minute pressure cooker tomato soup (you can also make it on the stovetop!) to go on the side.

Zucchini slice variations

I’ve made a vegetarian zucchini slice without bacon before. I have to admit it isn’t quite as tasty as the zucchini bacon slice, but it’s still very delicious.

I’ve also added a grated carrot as well as the zucchini.

There are other ways to make it your own.

You could add:

  • sundried tomatoes
  • sliced olives
  • lightly fried chorizo or cooked sausage instead of bacon
  • a different kind of grated cheese or chunks of feta instead of ricotta
  • peas or chopped asparagus (I’d cook them first to avoid making your slice watery)
  • fresh or dried herbs

To be honest, you can throw in literally any leftovers or bits and bobs you have lying around your fridge!

Make it gluten free: For a gluten free zucchini slice, it’s no problem to make it with your favourite gluten free flour. You can even skip the flour altogether if you like. This will make it more like a frittata or a crustless zucchini quiche (with bacon!) but it will still be a super tasty zucchini slice.

Try making zucchini slice muffins: These are particularly great for little ones’ lunch boxes and snacks! Simply spray a muffin tin with a little oil to prevent sticking, then pour the batter in. Bake for a little less time, or until the tops are slightly browned and a skewer comes out clean.

Freezing and reheating instructions

Baked zucchini slice keeps well in the fridge for a few days, but it’s also absolutely perfect for freezing.

I like to wrap individual slices in aluminium foil, then pile them all in a freezer bag for freezing. I usually freeze some larger slices for myself and Mr. Scrummy, and some smaller square slices for our little boy.

They’re perfect for grabbing in the morning for quick breakfasts or lunch boxes.

You can freeze the slices for up to 3 months.

I usually let my slices thaw (if they’ve been frozen), then reheat in my air fryer for about 5 minutes at 170C/340F. If you don’t have an air fryer you can easily reheat in the oven on a low-ish heat (20 minutes at 160C/320F is about right).

You can even just microwave for a minute or two if you don’t mind your slice not being crisp on the top.

Someone eating a slice of zucchini slice with a fork

More things to know (FAQ)

What kind of pan should I use?

I use a 20cm x 30cm (8″ x 12″) baking tray with fairly high sides. If you’re in Australia a Lamington pan is perfect! You can also use a rectangular baking dish. Don’t worry if your pan/dish isn’t exactly this size. Go for approximately the same size and the recipe will still work. 

Why is my zucchini slice soggy?

There was too much water in the zucchini. Next time, squeeze out as much as possible after grating. Spread it out on kitchen paper and blot. You don’t have to remove it all, but getting most of it out will stop your zucchini slice from turning out mushy.

Is self-rising flour (US) the same as self-raising flour (UK/Australia)?

No it isn’t. If you haven’t got any self-raising flour, just add 1.5 teaspoons of baking powder to a cup of plain flour.

Making this for a picnic? Why not go even more Australian and make some of these delicious and easy Anzac biscuits and this yummy hedgehog slice as well?

More easy egg recipes

More zucchini recipes

  • If you’re looking for an interesting make-ahead lunch option, throw your leftover zucchini into this yummy pesto penne pasta.



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A stack of zucchini slice on a baking tray
5 from 6 votes

Best Ever Zucchini Slice

It isn't a quiche and it isn't a frittata or pancake – it's something in between. Packed full of grated zucchini and delicious bacon, onion and cheeses, zucchini slice is the perfect healthy picnic or lunch food. Great finger food for kids or adults!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 10 (to 20)


  • 1 large zucchini , grated, roughly 375 – 400 grams (UK = courgette)
  • 1 onion, chopped
  • ounces bacon, chopped into small pieces (I usually use 2 – 3 slices)
  • 6 eggs, lightly whisked
  • 1 cup self raising flour, (about 120 grams) Or use plain flour and add 1½ teaspoons baking powder.
  • 1 cup cheese, grated (I usually use a strong grated cheddar, but use any kind of cheese.)
  • salt and pepper
  • 3 tablespoons olive oil, plus a little extra for cooking the bacon and onions
  • ¼ cup ricotta cheese, roughly
  • ¼ cup parmesan cheese, grated (I prefer the finely grated kind for this recipe, but it doesn't really matter)


  • Line a 8" x 12" (30cm x 20cm) or similar deep-sided baking tray or baking dish with baking paper.
  • Grate the zucchini. Place on sheets of kitchen paper and blot with more kitchen paper to remove excess water from the zucchini.
  • Pan fry the onions and bacon together in a little olive oil for about 10 minutes. At the same time, pre-heat the oven to 180C/355F.
  • Meanwhile, slowly whisk the flour into the eggs in a large mixing bowl. Don't overmix – mix just enough for the flour to be all incorporated.
  • Stir in the olive oil. Then fold in the grated zucchini, grated cheese, and cooked bacon and onions. Grind in plenty of salt and pepper and mix again briefly.
  • Use a spatula to scrape the mixture into the baking tray/dish. Push it into the corners and smooth it over.
  • Dot the top with teaspoons of ricotta cheese. Sprinkle over the parmesan cheese. Finally, grind over a bit more salt and pepper.
  • Bake for around 30 minutes or until set in the middle and nicely golden on the top.
  • Slice into 10 or 20 slices. Serve, or let cool and refrigerate or freeze.


What kind of dish to use: I use a 20cm x 30cm (8″ x 12″) baking tray with fairly high sides (if you’re in Australia a Lamington pan is perfect!). You can also use a baking dish. Don’t worry if your pan/dish isn’t exactly this size. Try to find one that’s approximately the same size and the recipe will still work. 
The zucchini: Make sure you don’t skip the step of extracting a bit of the water from the zucchini. Just place the grated zucchini/courgette on kitchen paper, spread it out a bit and then blot it for a few seconds with more kitchen paper. This way you won’t end up with watery zucchini slice!
The flour: If you don’t have self-raising flour (not the same as US self rising flour), just use plain flour and add 1.5 teaspoons of baking powder. 
Seasoning: I find one of the keys to success with this dish is making sure it’s well seasoned. The bacon and parmesan helps with this, but I also season twice with salt and pepper – once into the batter and again over the top of the slice just before baking. 
Fridge and freezer instructions: You can keep the zucchini slice in an airtight container in the fridge for a good few days. Or you can wrap individual slices tightly in aluminium foil and freeze for up to 3 months. 


Calories: 237kcal, Carbohydrates: 12g, Protein: 11g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 121mg, Sodium: 222mg, Potassium: 186mg, Fiber: 1g, Sugar: 2g, Vitamin A: 367IU, Vitamin C: 7mg, Calcium: 148mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. 5 stars
    Oh yum. This is our new zucchini slice recipe. I added grated carrot and a little bit of chopped feta.
    Thanks for sharing.

    1. Hello Lee! Aw, thank you so much for the extra vote of confidence! I love this recipe too but it’s always good to get as much feedback as possible from others. I love that you added your own twist to it with the carrot and feta, too. 🙂

    1. Hello Karyn! Yes, that should be fine. just keep an eye on it after about 20 minutes. It’s ready when it’s ‘just’ set in the middle and starting to go golden on top. Enjoy!

    1. Hi Min! Bake at 180C/355F for around 30 minutes. No difference for fan bake for this recipe. You’re just wanting the top to be lightly golden and just set in the middle. Enjoy! 🙂

      1. Loved both Spinach and Fetta and also your Zucchini Pie.
        I followed your tips and a tip top result.
        I’m a basic cook but your helpful hints and encouragement made it easy.
        Prep a great idea but I still will always be a bit of a messy cook.

      2. Aw thank you, Barry! I’m so happy you found this recipe and the tips easy to follow. That’s definitely what I always aim for! I’m a bit of a messy cook too (according to my husband) so no worries there! 🙂

  2. 5 stars
    I was looking for a keto/low carb zucchini slice and came across your recipe. I substituted a scant cup of almond flour and level tablespoon of coconut flour for the plain flour to make it low carb and it was delicious!

  3. 5 stars
    Hi Helen
    This zucchini slice is absolutely delicious, even my husband likes it and he is not crazy on quiche type dishes. Gave some to my niece, but her 3 yr old twin boys ate it and she has asked me for the recipe. Keep the recipes coming!

    1. Hi Geraldine! Oh wow, thank you so much for the feedback! I too couldn’t believe how delicious this was when I first made it. I’m so glad you agree! I also have a recipe for a crustless quiche (or impossible quiche) that gets rave reviews, so I don’t know if you’d be game to try that too? 🙂

  4. 5 stars
    I make similar often but cook it in my pie maker! To get excess liquid out of grated zucchini I find it easier to put it into muslin or a clean tea towel and twist over the sink until most of liquid is gone. Will try yours with the ricotta. Thanks.

    1. Hi Ann! Wow, what a great idea! I always assumed pie makers were just for pies with pastry. I’ll have to look out for one of those next time they’re selling them in Aldi! Ah yes I did think about draining the zucchini that way, but I thought it would make more mess 😉