Whether you've got an excellent kitchen garden happening, or you just happened to buy a serious amount of zucchinis—you're going to want to make a zucchini slice at some stage.
When your bananas start to turn, you look for banana bread recipes, the same with zucchinis. A go-to zucchini slice recipe is your saviour when you don't want to waste some fresh quality produce.
There are a ton of different ways you can put together a zucchini slice. You can go down the gourmet path, or you can turn to the Thermomix that is copping a belting in your kitchen.
Flourless is another path you can go down with zucchini slice if you need to go gluten-free, or if you've also got an abundance of carrots, throw them in as well for an extra vegetable hit.
It's really up to you how you want to dish it up. But let's start with the basics.
Here's a zucchini slice recipe you can set your watch to.
- 2 x zucchinis (grated)
- 1 x large onion (finely chopped)
- 3 x rashers bacon (finely chopped)
- 1 cup of tasty cheese (grated)
- 1 cup of self-raising flour
- ½ cup vegetable oil
- 5 x eggs
- Aalt and pepper to taste
Preheat your over to 170°C and grease and line a non-stick baking dish.
Combine the grated zucchini, chopped onion, chopped bacon, self-raising flour and grated cheese in a large bowl.
Lightly beat the eggs, then add them and the oil to the bowl.
Season with salt and pepper, and pour into the baking dish.
Bake in the oven for 35-40 minutes until set, and golden.
This recipe is by master home chef, and Masterchef winner, Julie Goodwin. You can add, or substitute the ingredients. Julie suggests trying corn kernels, grated carrot, shallots, shredded beans, or, of course, leaving out bacon for a vegetarian version.
Other zucchini Slice recipe Variations to try:
- For a gluten-free zucchini slice recipe, try this.
- For a zucchini slice recipe with added carrot, try this.
- For a Thermomix zucchini slice recipe, try this.
- For a paleo zucchini slice recipe, try this.
For more great things to cook at home, check out our recipes section.
Image credit: Ben Tyers