Australian Zucchini Slice

Hello and welcome! I have a fun treat today; this recipe was introduced to me by a wonderful reader, Sally, from Australia. Similar to a frittata, or an American breakfast casserole, this ubiquitous Down Under dish has eggs, bacon, shredded zucchini, onions, olive oil and cheese. It gets a more cake-like texture, with lift and rise from the addition of baking powder and flour. If you’re looking for an easy, quick dish for Christmas morning breakfast, may I submit Zucchini Slice for your consideration. Let’s do it!

Zucchini Slice Prep

I did modify this recipe slightly to account for measurement, temperature and time conversions; as well as using baking powder and flour as opposed to self rising flour. Start by preheating the oven to 350 degrees. Then let’s grate that zucchini. This is a lot easier than grating potatoes for Latkes. I have two large zucchinis. We want to end up with 3 cups of shredded and drained zucchini.

Like the potatoes for the latkes, I grated the zucchini right onto a thin tea towel. Squeeze out as much water as possible then set the shredded zucchini (still in the dish towel) aside while we cook the bacon and onions.

Slice three slices of bacon into 1/2-inch pieces and cook them in a skillet over medium heat until they are opaque and beginning to brown. Add one diced onion to the bacon and continue cooking until the diced onion is softened and translucent.

While the bacon and onions are cooking, crack the eggs into a mixing bowl and whisk with the olive oil to a smooth, emulsified mixture. Season the eggs with a pinch of Kosher salt and four to five cranks of fresh black pepper.

Building the Zucchini Slice Batter

Now, give the the shredded zucchini another few squeezes get out any remaining moisture. Then, add the shredded, squeezed zucchini to the egg and oil mixture.

Add the cooked bacon and onions to the mixing bowl and stir well to combine. Then add the flour and the baking powder.

Fold the flour and the baking powder into the egg zucchini mixture until there are no more white flour lumps or streaks. Then fold in about 3/4 of the grated cheddar cheese.

Spray an 8 x 8-inch baking dish with cooking spray. Then pour the Zucchini Slice batter into the baking dish. Even out and smooth the top with a silicone spatula.

Then sprinkle the remaining shredded cheddar cheese over the top. Place the whole baking dish on a sheet tray.

Bake for 40-50 minutes, until the Zucchini Slice is puffed and golden on top, and a cake tester comes out clean.

Let the Zucchini Slice cool for about 10-15 minutes before slicing into small squares for service.

Zucchini Slice is like the fluffiest, lightest quiche – with savory bacon, cheddar and zucchini. It’s so quick and easy to put together. It keeps really well in the fridge and reheats in the oven beautifully! Thank you so much Sally for introducing all of us to Zucchini Slice, I know this will be on repeat in my kitchen!

I am so happy you joined me today for this Australian recipe. Thanks so much! Take care and be well everyone, xo Kelly

Key Equipment

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Zucchini Slice

(13 votes, average: 3.85 out of 5)

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Breakfast, Brunch, Lunch – Australian

By Adapted From Sally Burke – Serves: 4-8

Prep Time: 15 Minutes – Cooking Time: 40-50 Minutes – Total Time: ~1 Hour

A classic Australian recipe, Zucchini Slice is like the fluffiest, lightest quiche you can imagine. With grated zucchini, bacon and cheddar.

Ingredients

• 3 cups Grated Zucchini, well drained (about 2 large zucchini)
• 3 Slices of Bacon, diced into 1/2-inch pieces
• 1 Red Onion, diced
• 5 Large Eggs
• 1/2 cup Olive Oil
• Pinch of Kosher Salt and Freshly Ground Black Pepper
• 1 cup Flour
• 2 tsp. Baking Powder
• 1 cup Grated Cheddar Cheese, divided

Instructions

1

Start by preheating the oven to 350 degrees.

2

Grate the zucchini right onto a thin tea towel. Squeeze out as much water as possible then set the shredded zucchini (still in the dish towel) aside while we cook the bacon and onions.

3

Cook the bacon slices in a skillet over medium heat until they are opaque and beginning to brown. Add the diced onion to the bacon and continue cooking until the diced onion is softened and translucent.

4

While the bacon and onions are cooking, crack the eggs into a mixing bowl and whisk with the olive oil to a smooth, emulsified mixture. Season the eggs with a pinch of Kosher salt and four to five cranks of fresh black pepper.

5

Now, give the the shredded zucchini another few squeezes get out any remaining moisture. Then, add the shredded, squeezed zucchini to the egg and oil mixture.

6

Add the cooked bacon and onions to the mixing bowl and stir well to combine. Then add the flour and the baking powder.

7

Fold the flour and the baking powder into the egg zucchini mixture until there are no more white flour lumps or streaks. Then fold in about 3/4 of the grated cheddar cheese.

8

Spray an 8 x 8-inch baking dish with cooking spray. Then pour the Zucchini Slice batter into the baking dish. Even out and smooth the top with a silicone spatula.

9

Then sprinkle the remaining shredded cheddar cheese over the top. Place the whole baking dish on a sheet tray.

10

Bake for 40-50 minutes, until the Zucchini Slice is puffed and golden on top, and a cake tester comes out clean.

11

Let the Zucchini Slice cool for about 10-15 minutes before slicing into small squares for service.

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