Zucchini Slice

Another recipe to file under “how did it take me so long to make this?” I remember working in a deli many years ago where they sold a very ordinary looking zucchini slice. They ordered it in cheap and sold so much that they could barely keep up with demand. I wasn’t much of an egg person back then, and couldn’t see what all the fuss was about so I never even tasted it.

Well, times change and our tastes do too. And faced with a few zucchini I wanted to use up I decided to give this cafe classic a go. All the recipes I saw simply mixed all the ingredients in a large bowl before baking in a rectangular dish, and the only thing I did different was to gently fry off the onion, bacon, and garlic first. I also had some fresh thyme in the fridge so that went in as well.

Obviously you can leave out the bacon for a vegetarian option. I would also like to add some mushrooms next time.

Serve with a garden salad, or a corn and chickpea salsa like I did in the picture above, and you’ve got yourself a healthy, light, protein packed, and delicious lunch.

What you need:

  • 2 zucchini, grated and drained or squeezed of excess water
  • one brown onion, finely chopped
  • 8 slices of streaky bacon, chopped
  • 1 garlic clove, chopped finely or grated
  • a few sprigs of fresh thyme {if you have it, if not don’t bother buying it}, leaves removed
  • six eggs, lightly beaten
  • 1 cup of plain flour, about 150 g
  • a good amount of grated Parmesan {Cheddar too if you have a good one in the fridge}
  • a pinch of sea salt flakes and a grind of pepper

What to do:

  • Pre heat the oven to 180 C. Lightly grease a baking dish or tin {no bigger than roughly 20 cm by 30 cm, though you can also use an oval dish}.
  • If you’re frying off the onion, bacon, and garlic start by heating a little olive oil in a fry pan. On a medium heat gently fry the onion for a few minutes until it softens, then add the bacon and turn the heat up. After a couple of minutes add the fresh thyme leaves if you are using them, then the garlic. Stir through and remove from the heat, leaving it to cool for a few minutes.
  • If you’re skipping the first step then you simply put all the ingredients in a large bowl, stirring until everything is combined. Pour into the baking dish or tin and bake for forty-five minutes. Allow to cool just a little before serving.
  • Zucchini slice keeps really well in the fridge and can be served hot or cold.

  1. I love zucchini and I like quiche and this seems similar (and like I can cook it!!) Mmmmm! Thank you Ana. Y’know this is the type of dish that’s even better the next day for some reason too, cold out of the fridge. Also kudos to how you keep the corn in chunks, it looks schmancy!

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    1. I think it’s even better than quiche, plys no hassle with pastry. And you can definitely make it, have it for lunch more than once.

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      1. I don’t like the crust on the quiche and I never eat that part, so fine by me!

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    2. And the corn is just being lazy! I just char it in a dry pan then slice down the sides.

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      1. Really?! It seems so schmancy, I figured you’d purposely done that for the look–so funny. I’m still impressed.

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