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0 from 18 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 Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 10 (to 20)
Calories: 237 kcal
Course: Appetizer
Cuisine: Australian

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 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)

Instructions

    Cup of Yum
  1. Line a 8" x 12" (30cm x 20cm) or similar deep-sided baking tray or baking dish with baking paper.
  2. Grate the zucchini. Place on sheets of kitchen paper and blot with more kitchen paper to remove excess water from the zucchini.
  3. 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.
  4. 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.
  5. 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.
  6. Use a spatula to scrape the mixture into the baking tray/dish. Push it into the corners and smooth it over.
  7. Dot the top with teaspoons of ricotta cheese. Sprinkle over the parmesan cheese. Finally, grind over a bit more salt and pepper.
  8. Bake for around 30 minutes or until set in the middle and nicely golden on the top.
  9. Slice into 10 or 20 slices. Serve, or let cool and refrigerate or freeze.

Notes

  • 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. 

Nutrition Information

Calories 237kcal (12%) Carbohydrates 12g (4%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 121mg (40%) Sodium 222mg (9%) Potassium 186mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 367IU (7%) Vitamin C 7mg (8%) Calcium 148mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 10(to 20)

Amount Per Serving

Calories 237

% 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.