Best Ever Zucchini Slice
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10 (to 20)
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Calories
237 kcal
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Course
Appetizer
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Cuisine
Australian
Best Ever Zucchini Slice
Description
This zucchini slice recipe uses grated zucchini that has excess moisture blotted out to prevent sogginess. Bacon and onions are cooked together first to develop savory flavor and soften ingredients. The batter combines lightly whisked eggs with self-raising flour, olive oil, grated cheese, and the cooked vegetable mixture. Seasoning with salt and pepper is added carefully for balanced flavor. The mixture is baked in a lined baking dish until set and golden on top.
The texture is firm yet moist with a rich savory profile from the bacon, onion, and cheeses. The ricotta dollops contribute creamy pockets, while parmesan on top gives a subtle nutty finish and additional browning. This slice is dense enough to cut into portions for sharing or packed meals.
This dish works well as a snack, lunch box addition, or light meal alongside a salad. It's versatile for different occasions due to its portability and satisfying taste. Adjusting flour type and proper moisture removal from zucchini are key to a successful bake.
Choosing a baking tray of approximately 20cm x 30cm or similar size yields the best thickness and cooking results. The slice stores well in the refrigerator for several days and freezes reliably if wrapped properly, allowing for convenient make-ahead servings.
Ingredients
- 1 large zucchini grated, roughly 375 - 400 grams (UK = courgette)
- 1 onion chopped
- 3½ ounces Bacon chopped into small pieces (I usually use 2 - 3 slices)
- 6 egg 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
- black 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)
Instructions
- 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.
Notes
- Use a baking tray around 20cm x 30cm with high sides for best results; similar-sized dishes also work.
- Remove excess water from grated zucchini by placing it on kitchen paper and blotting to avoid watery texture.
- If unavailable, substitute plain flour plus 1.5 teaspoons baking powder for self-raising flour.
- Season well with salt and pepper both in the batter and sprinkled on top before baking for full flavor.
- Store leftovers in an airtight container in the fridge for a few days or wrap slices individually and freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(to 20)
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 121mg | 40% |
| Sodium | 222mg | 9% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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