Zucchini Slice (Aussie-Style)

Golden-edged, savoury zucchini slice packed with veggies and cheese, perfect for an easy dinner with a crisp side salad.

Ingredients

• 3 medium zucchini (about 600g), coarsely grated
• 1 tsp salt (for draining zucchini)
• 1 medium brown onion, finely diced
• 200g bacon, diced
• 1 cup (100g) grated cheddar cheese
• 1/2 cup (50g) grated parmesan (or extra cheddar)
• 1 cup (150g) self-raising flour
• 5 large eggs
• 1/3 cup (80ml) milk
• 2 tbsp olive oil (plus extra for greasing)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional pantry spice, but excellent)

Method

• 1

  Step 1: Prep oven & pan

  Preheat oven to **180°C (160°C fan)**. Grease and line a **20cm square** tin (or similar) with baking paper, leaving overhang for easy lifting.

• 2

  Step 2: Drain the zucchini (key for not-soggy slice)

  Put grated zucchini in a bowl, sprinkle with **1 tsp salt**, toss, then leave **10 minutes**. Grab handfuls and **squeeze firmly** over the sink to remove as much water as you can (you should get a good amount out). Tip into a clean bowl.

• 3

  Step 3: Cook bacon & onion

  Heat **1 tbsp olive oil** in a frying pan over **medium-high heat**. Add bacon and cook until it starts to go golden, **4–5 minutes**. Add onion and cook until softened and lightly golden, **3 minutes**. Cool for **5 minutes** (so it doesn’t scramble the eggs).

• 4

  Step 4: Mix the batter

  In a large bowl, whisk **eggs, milk, remaining 1 tbsp olive oil, pepper** (and **smoked paprika** if using) until smooth. Stir in **self-raising flour** until just combined (don’t overmix).

• 5

  Step 5: Add fillings

  Fold in drained zucchini, bacon-onion mixture, **cheddar** and **parmesan**. The mixture should be thick but spoonable.

• 6

  Step 6: Bake

  Scrape into prepared tin and level the top. Bake **35–40 minutes**, until **deep golden on top** and a skewer inserted in the centre comes out **clean** (a few moist crumbs are fine; wet batter isn’t).

• 7

  Step 7: Rest & serve

  Rest in the tin **10 minutes** (it sets as it cools), then lift out and slice. Serve warm for dinner.

Tips

• **Don’t skip squeezing the zucchini** — it’s the difference between a slice that holds together and one that weeps.
• **No self-raising flour?** Use **1 cup plain flour + 2 tsp baking powder** (pantry staple) and whisk together before adding.
• **Make-ahead** — Bake, cool, then refrigerate up to **3 days**. Reheat slices in a **180°C oven for 8–10 minutes** (best for crisp edges) or microwave for speed.
• **What to serve with it** — A simple **leafy salad with a tangy dressing** or steamed greens makes it a proper, balanced dinner.

Nutrition (per serving, estimate)