Homestyle Zucchini Slice: A Family Favorite Recipe (Print Version)
Zucchini Slice recipe: Make this quick & easy classic for a comforting dinner or lunch. A delicious, wholesome dish your family will love!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Australian Home-style
Dietary: Vegetarian (optional bacon)
# Ingredients:
→ Main Ingredients
01 -
3 medium zucchinis, grated
02 -
1 small onion, finely diced
03 -
1 cup shredded cheddar or Colby cheese
04 -
4 large eggs
→ Essential Bindings
05 -
1 cup self-rising flour
→ Flavor Boosters
06 -
2 tbsp olive oil
07 -
6 slices bacon, cooked and crumbled (optional)
→ Seasonings
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
# Instructions:
01 -
First things first, get those zucchinis grated. I use a box grater, the large holes work best. Once they’re grated, here’s my personal trick: sprinkle them with a pinch of salt and let them sit in a colander for about 10 minutes. Then, grab handfuls and squeeze out as much water as you can. This is critical, honestly! If you don't, your Homestyle Zucchini Slice will be soggy, and nobody wants that. I learned this the hard way with a watery, sad slice once.
02 -
Heat a little olive oil in a pan over medium heat. Toss in your finely diced onion. Let it soften for a few minutes until it's translucent and smells sweet – that's when you know it's ready. If you're using bacon, add it in with the onion and cook until crispy. Drain off any excess fat. This step builds a lovely flavor base for your Homestyle Zucchini Slice; skipping it makes a noticeable difference, I found.
03 -
In a large mixing bowl, crack your eggs. Give them a good whisk until they’re lightly beaten. This is where you want to make sure they're well combined, no stray whites! Add the olive oil and give it another quick whisk. It’s simple, but this step is key to a cohesive mixture for your Homestyle Zucchini Slice. I once didn't whisk enough and had eggy streaks, oops!
04 -
Now, add your self-rising flour to the egg mixture, along with the salt and pepper. Whisk until just combined, being careful not to overmix. Then, gently fold in your squeezed zucchini, grated cheese, and the sautéed onion and bacon (if using). Stir until everything is evenly distributed. You want it just combined, not overworked, or the slice can get tough, which I learned after vigorously stirring a previous batch.
05 -
Pour your Homestyle Zucchini Slice mixture into a greased 9x13 inch baking dish. Spread it out evenly. I sometimes give the dish a little tap on the counter to settle it. Pop it into a preheated oven at 180°C (350°F) and bake for about 30-35 minutes. You're looking for a beautiful golden-brown top and when a skewer inserted comes out clean. The kitchen will start smelling amazing around this point, trust me!
06 -
Once it’s golden and cooked through, take your Homestyle Zucchini Slice out of the oven. This is the hardest part: let it cool in the dish for at least 10-15 minutes before slicing. If you try to cut it too soon, it might fall apart a bit, and that’s a real shame after all your hard work! I've been there, impatient and left with crumbs. It firms up beautifully as it cools, making for nice, clean slices. Enjoy warm or at room temperature!
# Notes:
01 -
Squeezing water from zucchini is my number one tip for a firm slice.
02 -
Store cooled slices in an airtight container in the fridge for up to 4 days; it reheats best in a toaster oven.
03 -
If you're out of self-rising flour, use plain flour + baking powder, but expect a slightly denser texture.
04 -
Serve with a fresh green salad for a balanced, comforting meal.
# Equipment Needed:
01 -
Box grater
02 -
large mixing bowl
03 -
whisk
04 -
9x13 inch baking dish
05 -
frying pan
# Nutrition (Per Serving):
Calories: 200-250
Total Fat: 12-15g
Total Carbohydrate: 15-20g
Protein: 8-10g