Zucchini Slice Recipe: Easy Aussie Bacon & Cheese Bake (Lunchbox Favourite)

About Zucchini Slice: Origin and History

Zucchini slice is a baked savoury egg-and-cheese traybake that is famously associated with Australia and New Zealand, where “slice” is the everyday word for a cake, biscuit or savoury bake cooked in a tin and cut into squares or bars. Its exact inventor is not documented, but the dish grew out of the Australian home-baking tradition of the mid-to-late 20th century, when community cookbooks, CWA (Country Women’s Association) recipe collections and school fundraisers popularised budget-friendly bakes that used garden vegetables, eggs and cheese. Zucchini, which grows in huge quantities in home vegetable patches each summer, became the star ingredient, mixed with bacon, onion, cheddar and self-raising flour and baked until golden and set. Today it is a staple of Australian cafés, bakeries, school canteens, morning-tea tables and kids’ lunchboxes, and it has become popular in the UK, Canada and the US among home cooks looking for an easy, make-ahead vegetable bake. Family versions vary, with some adding corn, feta or herbs, while others skip the flour for a crustless, low-carb style.

Quick Facts

Detail	Info
Cuisine	Australian / New Zealand
Course	Brunch, lunch, snack or lunchbox
Prep time	15 minutes
Cook time	35-40 minutes
Serves	8 to 10 squares
Difficulty	Easy

Cook’s Experience Notes

Zucchini slice is one of those recipes that looks forgiving but quietly punishes a lazy squeeze. After many bakes, the single biggest difference between a firm, sliceable square and a wet, eggy one is how thoroughly the grated zucchini is drained. The second is patience: letting the slice rest for 10-15 minutes after baking lets the egg set so it cuts cleanly. A glass or light-coloured metal tin gives the best golden top and crisp base. This recipe works beautifully for batch cooking, and the flavour is even better the next day.

Ingredients

Component	Ingredient	Quantity
Vegetables	Zucchini (courgette), coarsely grated	3 medium (about 500 g)
	Brown onion, finely diced	1 medium
	Carrot, grated (optional)	1 small
Protein & Cheese	Bacon rashers, trimmed and diced	4 (about 200 g)
	Tasty/mature cheddar, grated	1 cup (100 g)
Batter	Eggs	5 large
	Self-raising flour, sifted	¾ cup (110 g)
	Vegetable or light olive oil	⅓ cup (80 ml)
	Black pepper	½ tsp
	Salt (go light, bacon and cheese are salty)	¼ tsp
Optional Add-ins	Fresh chives or parsley, chopped	2 tbsp
	Sweet corn kernels or crumbled feta	½ cup
	Grated parmesan (for the top)	2 tbsp
Greasing	Oil or baking spray	For the tin

Cooking Steps

• Preheat and prepare: Heat the oven to 180°C (350°F), or 160°C (320°F) fan-forced. Grease a 20 x 30 cm (8 x 12 inch) baking tin or a 23 cm square tin and line the base with baking paper.
• Grate and drain the zucchini: Coarsely grate the zucchini, toss with ½ tsp salt and rest in a colander for 10 minutes. Wrap in a clean tea towel and squeeze out as much liquid as possible until the zucchini feels almost dry.
• Cook the bacon and onion: Sauté the diced bacon in a non-stick pan over medium heat for 4-5 minutes until lightly golden. Add the onion and cook 3 minutes until soft. Cool for 5 minutes.
• Mix the vegetables: In a large bowl, combine the squeezed zucchini, carrot (if using), bacon-onion mixture, grated cheese and herbs.
• Whisk the batter: In a separate bowl, whisk the eggs and oil until smooth. Sift in the self-raising flour, pepper and a pinch of salt, and whisk until just combined with no lumps.
• Combine: Pour the egg mixture over the vegetables and fold gently until evenly mixed. Avoid overmixing, which makes the slice dense.
• Fill the tin: Pour into the prepared tin, spread level and sprinkle extra cheese or parmesan on top.
• Bake: Bake for 35-40 minutes until puffed, golden brown and set in the centre. A skewer in the middle should come out clean.
• Rest before cutting: Let the slice cool in the tin for 10-15 minutes. This firms the structure and prevents crumbling.
• Cut and serve: Lift out using the baking paper, cut into squares or fingers with a sharp knife and serve warm or at room temperature.

Practical Kitchen Tips

• Squeeze hard: Moisture is the number one enemy. Squeeze the zucchini in two batches if needed.
• Use mature cheese: Tasty or mature cheddar gives a stronger flavour with less quantity, and melts into a golden crust.
• Cool the bacon: Adding hot bacon straight into eggs can start to cook them unevenly. Let it cool for a few minutes.
• Season carefully: Bacon and cheese add plenty of salt, so keep added salt low, then taste the cooked bacon-onion mix.
• Tin choice: A shallower tin gives crispier edges and a faster bake, while a deeper tin gives a thicker, softer slice that needs 5-10 extra minutes.
• Make it your own: Try grated sweet potato, sweet corn, feta, sun-dried tomato or fresh herbs.

Serving Style

Zucchini slice is delicious hot, warm or cold, which is why it is such a popular make-ahead dish. In Australia it is classically served as part of a café brunch, a morning-tea spread or as a lunchbox filler, often cut into neat squares. Serve it with:

• Brunch plate: A side of rocket or garden salad with lemon dressing, and a poached or fried egg.
• Dips and sauces: Tomato relish, sweet chilli sauce, tomato sauce, or a creamy yogurt-herb dip.
• Light lunch: Two squares with a green salad and sliced tomato.
• Lunchbox & snack: Cut into fingers, wrap in baking paper and pack with fruit and veggie sticks.
• Party platter: Cut into small bite-size squares, garnish with chives, and serve on a share platter.

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