Ingredients (7)
5 Coles Australian Free Range Eggs
150g (1 cup) Coles White Self Raising Flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Method
Step 1
Preheat oven to 170C.
Step 2
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.
Step 3
Grease and line a 30 x 20cm lamington pan. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Recipe notes
What are the origins of zucchini slice?
The origins of zucchini slice seem to be erased from history, all we know is that it’s a dish that Australians can truly call their own (until, like the pavlova, New Zealand claims it!). You may trace it to the frittata, but with added flour or it could be likened to a Persian kuku – a herby baked omelette with the addition of baking powder – but fundamentally it’s ours and we love it!
Why is my zucchini slice mushy?
Zucchinis have a water content of 95% and while the flour in the recipe soaks up a lot of this liquid, it may be worth squeezing out the extra water after grating. To do this either squeeze handfuls of the zucchini into the sink or place the grated zucchini in a sieve over a bowl and use a spoon to press firmly.
Can you make zucchini slice without flour?
It’s the flour that turns this egg-based dish from being an omelette to becoming a slice that can be eaten with your hands. If you need a coeliac-friendly version you can successfully use gluten-free flour. Swap the self-raising flour for 2/3 cup of plain gluten free flour and add one teaspoon of gluten-free baking powder. The other option is to get rid of the flour completely and substitute for a 250g packet of precooked rice. Check out our
Is there a gourmet version of zucchini slice?
As long as you stick to the basic ratios, there’s a lot of room to play around with the recipe here. Give it a Spanish twist by using chorizo and manchego or go Italian with pancetta and mozzarella. You can omit the bacon and cut the slice into smaller pieces and top with labneh, sprinkle with baby mint leaves and serve for canapes.
How long can you keep zucchini slice?
Although you can keep zucchini slice in the fridge for up to 4 days, in my experience, it rarely lasts the day with hungry people around! Refrigerate any leftovers overnight and someone in the family will have snaffled it for breakfast. If you were clever enough to make a double batch, zucchini slice does freeze well. Store in an airtight container in the freezer for up to 3 months and defrost in the fridge overnight.