Zucchini Slice



Zucchini Slice has got to be one of my favourite money saving meals and it gets a regular workout around here in the summer months. Rather than spending money on expensive meat for a barbeque when having people over, I often choose some good quality sausages to cook on the barbie accompanied by Zucchini Slice and a fresh salad. As well as being so affordable, this little number has two other benefits: first, from dicing the onions to chopping the bacon, to whisking the eggs and grating the cheese, it can all be made using various blades of the food processor. Second, it can be made up to a couple of days ahead and stored in the fridge to avoid cooking stress on the day your guests come over. To make this slice, originally from the Women’s Weekly, using the quantities that follow, costs around $6 and serves 6+. The photo above is a double quantity which neatly fits a roasting sized dish.

  • 375g zucchini, grated
  • 1 large onion, diced
  • 3 rashers of bacon, sliced or chopped
  • 1 cup grated cheese
  • 1 cup self raising flour
  • 1/2 cup oil (I use rice bran oil)
  • 5 eggs
  • salt and pepper
  1. Grate unpeeled zucchini coarsely, finely chop onion and bacon. Combine zucchini, onion, bacon, cheese, SR flour, oil and lightly beaten eggs, season with salt and pepper.
  2. Pour into a well-greased or baking paper lined lamington tin 16cm x 26cm, bake in a moderate oven for 30-40 minutes or until set and browned.

About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

6 responses »

  1. I made a variation of this the other day using a packet of frozen spinach and fetta cheese in place of the zucchini and cheddar. Tasted great. 🙂

  2. Trying your version tonight Jane as the recipe I have uses less flour and is slightly soggier than I’d like. We enjoy using Parmesan cheese for the grated cheese.
    Grated the zucchini in the food processor this time with the blades I haven’t used before. Makes the preparation speedy!!

  3. I love this recipe! Just made it again tonight for our students. 3 x the recipe got woofed down and I was complimented on my amazing cooking. ha!!
    I will do 4 x the recipe next time. One of our students made an amazing, spinach, feta, cherry tomato and beetroot salad that went perfectly with it. Thanks again, Jane 🙂

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