If you love recipes that are quick, budget-friendly, and family-approved, this Australian zucchini slice checks all the boxes. It’s a savory, cheesy bake that comes together with simple ingredients and minimal prep. It’s a cross between a crustless quiche and a frittata, but lighter, fluffier, and incredibly versatile. It bakes into a sliceable dish that’s perfect for busy morning, meal prep, feeding a crowd or packing into lunchboxes. My favorite is to have a slice for lunch with a side salad!
You can keep it classic with bacon and cheddar, or customize it with your favorite veggies and cheeses for an easy vegetarian option. Whether you’re looking for a simple dinner idea, a make-ahead breakfast, or a kid-friendly snack, this zucchini slice is a reliable, delicious recipe you’ll come back to again and again.
One of the best things about zucchini slice is how well it stores—enjoy it warm out of the oven, or serve it cold for a grab-and-go snack, picnic, or school lunch. It’s also a great way to use up extra zucchini and sneak in more vegetables without sacrificing flavor.
The Australian Zucchini Slice
Ingredients
Equipment
Method
- Preheat oven to 350F
- Grease or line a baking pan
- Grate zucchini, drain excess liquid using paper towels, mesh strainer or a cheesecloth
- In a medium bowl, add in sifted flour and baking powder and mix to combine.
- In a large bowl, whisk the eggs with salt and pepper (you can also add 1/2 tsp onion powder and 1/2 tsp garlic powder for additional flavor, but the classic Australian recipe just calls for salt and pepper)
- Stir in zucchini and oil then the flour baking powder mixture. Next mix in the chopped onion, bacon, and cheese.
- Pour mixture into prepared baking dish.
- Bake for 30 minutes or until golden brown and cooked through.(skewer should come out clean). Enjoy!
Looking for more breakfast ideas? Try my Sheet Pan Omelette Breakfast Sliders
