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, Quinoa Chicken Bowls 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.
Jump to:
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.
Robyn Farrell says
Hi I was wondering if this can be frozen
Thank you
Robyn
Lucy Mathieson says
Absolutely!!!!
Maria says
Looks delicious! Do you squeeze the excess liquid out of the grated zucchini?
Bake Play Smile says
You certainly can if you'd like a drier slice but it's not neccessary. xx
Mama TnE says
Hello Lucy, what are the fancy versions you mentioned!??? I would be interested to hear..
I mean this one is gorge but I do it so often it's nice to ring the changes 🙂
Bake Play Smile says
Hi there, I love to add prosciutto, feta or chutney to make it a bit fancier!! Totally delicious... but I still think the classic version is the best (and the cheapest too!). xx
Rachell says
OMG I suck at zucchini slice! It's the one thing that I just cannot master - and it should be simple. At 30 mins the crust was too brown and the inner still raw. I'm starting to wonder if my oven runs too hot? I did sub in gluten free flour. I might retry this at 160 for an hour?
Bake Play Smile says
All ovens are a bit different so it could definitely be that. If I was you, I would pop a sheet of foil over the top partway through cooking to stop it from browning. I have never made this slice with gluten-free flour, so unfortunately I'm not sure on how much it would change the recipe! xx
Karin @CalmtoConniption says
Is it just me or is zucchini everywhere at the moment?! I get scared when things look super healthy and zucchini's are one of those things. I must work on some of my food phobias. lol 🙂
Bake Play Smile says
Hahaha yes!! It is everywhere. Zucchinis are great because you can hide them in so many yummy things!