This easy one-bowl zucchini slice is a total winner for quick dinners, lunchboxes or meal prep. Made with everyday ingredients and minimal fuss (hello, one bowl or Thermomix!), it’s a family favourite for good reason.
Love savoury bakes? Try it alongside my Cheese & Bacon Mini Quiches or Impossible Quiche.
I have just made this recipe. OMG!!! So delicious.
Thank you - very much Lucy.
- Julie
This zucchini slice recipe has been a go-to in Aussie kitchens for decades – and for good reason! It’s quick to prepare, packed with veg (perfect for sneaking in some veggies), and can be served warm or cold. It’s also a great way to use up zucchinis that are lingering in the fridge!
I’ve kept this version nice and simple, with just one bowl needed and no fiddly steps. It’s ideal for busy weekdays, lunchbox packing, or even cutting into bite-sized squares for picnics and parties. And with both conventional and Thermomix methods, you’re sorted no matter how you cook.
Want more easy, crowd-pleasing bakes? Try my Homemade Sausage Rolls or Spinach & Ricotta Tarts next!
Why You're Going To Love This Recipe
✔️ One bowl, no fuss – just mix, pour and bake.
✔️ Thermomix-friendly – quick, easy, and mess-free.
✔️ Lunchbox hero – perfect hot or cold, and totally kid-approved.
✔️ Freezer-friendly – batch cook and freeze for easy meals.
✔️ Customisable – add your favourite veg, swap bacon for ham, or make it vegetarian.
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Slice Ingredients
Here’s what you’ll need for this simple slice. Most of it will already be in your fridge or pantry:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Zucchini – Grate it finely and give it a gentle squeeze to remove excess liquid. This helps avoid a soggy base.
- Cheese – Tasty, cheddar or even mozzarella all work well here. Grate it fresh for best results.
- Bacon – Adds flavour and saltiness, but you can swap for ham or leave it out entirely for a vegetarian version.
Variations
Make this zucchini slice your own with these simple swaps and add-ins:
- Cheesy twist – Try adding crumbled feta or swapping tasty cheese for parmesan.
- Vegetarian – Skip the bacon or replace with chopped sundried tomatoes or olives.
- Gluten-free – Use a good-quality GF self-raising flour blend.
- Extra veg – Add grated carrot, corn kernels, baby spinach or even sweet potato.
How To Make Zucchini Slice
This is such an easy recipe to pull together – just one bowl (or your Thermie) and you’re away!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Whisk the eggs in a large mixing bowl.
- Step 2: Add self-raising flour and oil. Whisk until smooth.
- Step 3: Stir in grated zucchini, cheese, onion and bacon. Season with salt and pepper.
- Step 4: Pour into the prepared tin and bake for 30–40 minutes, or until golden and set.
Top Tip
Grate your zucchini first and gently squeeze it to remove excess moisture – this helps keep the base firm, not soggy.
Recipe Tips
- Check for doneness – The slice should be golden and firm on top. A skewer inserted into the centre should come out clean.
- Avoid sogginess – Gently squeeze excess liquid from grated zucchini before mixing.
- Use baking paper – This makes it easy to lift the slice out once cooled.
- Add foil if over-browning – Loosely cover the top with foil during the last 10 minutes if needed.
- Serve hot or cold – Delicious straight from the oven or chilled in lunchboxes.
- Storage – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Freeze cooled slice in individual portions for up to 3 months.
- Reheat – Microwave 1–2 minutes or oven bake at 160°C until warmed through.
Zucchini Slice FAQs
Make sure you squeeze out any extra moisture from the grated zucchini before mixing it into the batter. This keeps the texture firm and sliceable.
Not as written, but you can make it gluten-free by swapping the self-raising flour with a gluten-free blend that contains a raising agent.
Yes! Just leave out the bacon or swap for a handful of chopped veggies like capsicum, corn, or mushroom.
More Zucchini Recipes
Looking for more tasty ways to use up zucchini? These easy, family-friendly recipes are perfect for lunchboxes, dinners, and everything in between!
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Zucchini Slice
Ingredients
- 5 eggs room temperature
- 150 g (1 cup) self-raising flour
- 60 g (¼ cup) vegetable oil
- 100 g cheese grated
- 375 g zucchini grated (approx 2 small/medium zucchinis)
- 1 onion chopped finely
- 3 bacon rashers chopped
- salt and pepper to season
Instructions
Conventional Method
- Preheat the oven to 180 degrees celsius (fan-forced).Grease a 20cm x 30cm rectangular baking tin and set aside.
- Place the eggs into a large bowl and whisk well.
- Add the self-raising flour and oil and whisk until smooth.
- Add the grated cheese, zucchini, onion and bacon and mix well. Season with salt and pepper.
- Pour into the prepared tin and bake for 30-40 minutes or until golden on top and cooked through (you can test if it's ready by inserting a skewer into the middle or pressing lightly onto the top).
Thermomix Method
- Preheat the oven to 180 degrees celsius (fan forced). Lightly grease a 20cm x 30cm baking dish and set aside.
- Place the cheese into the Thermomix bowl and grate for 5 seconds, Speed 8. Set aside in a separate bowl.
- Place the zucchini and onion into the Thermomix bowl and grate for 5 seconds, Speed 6.
- Add the bacon and grate for an additional 5 seconds, Speed 5.
- Add the eggs, self-raising flour, vegetable oil, grated cheese and salt and pepper. Mix for 10-15 seconds, Speed 4 (use the spatula to help mix).
- Pour the mixture into the prepared baking dish and cook for 30-40 minutes or until golden on top and cooked through when tested with a skewer.
Notes
- Check for doneness – The slice should be golden and firm on top. A skewer inserted into the centre should come out clean.
- Avoid sogginess – Gently squeeze excess liquid from grated zucchini before mixing.
- Use baking paper – This makes it easy to lift the slice out once cooled.
- Add foil if over-browning – Loosely cover the top with foil during the last 10 minutes if needed.
- Serve hot or cold – Delicious straight from the oven or chilled in lunchboxes.
- Storage – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Freeze cooled slice in individual portions for up to 3 months.
- Reheat – Microwave 1–2 minutes or oven bake at 160°C until warmed through.
Julie Shannon says
......a "p.s." to my previous comment Lucy, it was a lovely surprise to see someone from Aus doing this, even more of a surprise, that you are from Victoria.
Well.....it excites me anyway.
say Julie Shannon from Bendigo!!
Lucy says
A beautiful part of the state you live in!!
Julie Shannon says
I have just made this recipe. OMG!!! So delicious.
Thank you - very much Lucy.
Lucy says
Thank you so much! It's a fave here too!
Alicia Gibbs says
Sounds quite yummy and simple recipes
Lucy says
Thank you so much! xx
Bronwyn Cronin says
Wow, this Zucchini Slice is so easy to make & so yummy! I omitted the bacon & the salt, due to my husbands health requirements, & used wholemeal self-raising flour.The whole Family really loved the slice, including our dog Murphy! The slice is equally tasty, either hot or cold. I thoroughly recommend this
BakePlaySmile recipe.
Lucy says
Thank you!
Odette says
Do you not cook the bacon first? Recipe doesn't say, but I thought you have to be wary with pork and cooking times?
This is the best zucchini slice recipe I've found. I added carrot and cherry tomatoes. My fussy 2 year old, who has refused zucchini slice for months, wolfed it down.
Lucy Mathieson says
Hi Odette, the bacon is chopped very small so it will cook in the oven (otherwise you can use ham if you prefer). Oooh delicious! I love smuggling in a few extra veggies too! xx