BRUNCH/ MAINS

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

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.

grating 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.

Zucchini Slice Ingredients

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.

unbaked Zucchini Slice

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

Zucchini Slice

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

Zucchini Slice

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!

Zucchini Slice

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

Zucchini Slice

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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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  • Celine Stanasolovich
    December 13, 2021 at 9:23 am

    This looks delicious. I love egg bakes for breakfast. This will be on the menu when my kind neighbors share their abundant garden harvest next summer!

    • Kelly Djalali
      December 13, 2021 at 9:26 am

      Hello Celine, This is such a wonderful dish – I am sure you will enjoy it! Thank you so much for stopping by today and leaving a comment, have a great week! xo Kelly

  • Terry
    December 13, 2021 at 10:24 am

    This fish looks amazing, great for a breakfast, brunch or even dinner. This will definitely be added to our menu I’ll keep you posted.

    • Kelly Djalali
      December 13, 2021 at 11:19 am

      Hi Mom – Yes, you guys will really like this dish! xo Kelly

  • Pat
    December 13, 2021 at 11:36 am

    This will be on my menu many times. Will need to experiment making half recipe.
    Have a good day Kelly, and thanks. Your taste buds match mine❣️

    • Kelly Djalali
      December 13, 2021 at 11:49 am

      Hi Pat, This keeps really well in the fridge for days, too. I reheated half of it in the oven for 20 minutes at 350 degrees and it was just as moist and tasty as the day it was baked. Let me know how you like this one – it will be a staple for us for sure! Thank you for stopping by and writing a comment today! xo Kelly

    • Sally Burke
      December 13, 2021 at 10:27 pm

      Hi Pat, just in case you didn’t see my comment but you can freeze this successfully as I do all the time and even reheat it whilst frozen if you forget to take it out of the freezer.
      Regards
      Sally?

  • Sandra
    December 13, 2021 at 12:35 pm

    Hi Kelly
    I love zucchini, I love cheddar cheese, I love Australia — so this is a perfect recipe!
    Can hardly wait to try it out!
    Have a great week Kelly, you’ve got us off to a wonderful start.
    Take care
    Sandra

    • Kelly Djalali
      December 13, 2021 at 3:50 pm

      This Zucchini Slice sounds right up your alley, Sandra! I think you will love this one. Let me know how it goes for you. Have a great week! xo Kelly

  • Sally Burke
    December 13, 2021 at 6:29 pm

    Hi Kelly, looks like your improvisation worked a treat, I just said to my husband you did it the right handed way, I am a leftie and my process is totally different but still with the same end result. I am pleased that so many of your followers like the recipe. And regarding Pat making half serve, when I make it, once cooled I divide the whole lot up into two piece packs and freeze. It still tastes just as good even when reheated from frozen.
    Keep up the good work and happy cooking ?‍?
    Sally

    • Kelly Djalali
      December 14, 2021 at 8:03 am

      Hi Sally, Your Zucchini slice worked out so well! We really enjoyed it! And it was such a treat to have it in the fridge for a couple days because when I was crunched for time, it was the perfect quick bite to grab between projects. We are hosting Christmas day brunch, and I can tell you, Zucchini Slice will be on the menu! Thanks so much! xo Kelly

  • JB
    December 23, 2021 at 6:18 pm

    Hi, just made this for a light dinner. Didn’t have bacon, so I added a small diced red bell pepper and some smoked paprika along with the zucchini. I also decreased the amount of olive oil to 1/3 of a cup, rather than 1/2. It was light and delicious! Great, easy recipe.

    • Kelly Djalali
      December 24, 2021 at 8:43 am

      Hi JB, Great call on the diced red pepper! Sounds great – thank you so much for reporting back on on your swaps, I am so glad you enjoyed this one! xo Kelly

  • Mary
    January 1, 2022 at 12:58 pm

    This is delicious! Made it this morning for a New Year brunch and served it with hash browns and mimosas. Will definitely make again.

    • Kelly Djalali
      January 1, 2022 at 1:35 pm

      Hi Mary, I am so happy you tried (and enjoyed!) the Zucchini Slice! It is such a winning recipe. Happy New Year to you! xo Kelly