The debate over Australia’s national food will never end (is it barramundi, green or chicken curry, or roast lamb)? The Zucchini slice is the most popular home-cooked dish. Our favorite savory cut will never be on a restaurant menu. It needs to be more complex. It moseys into lunchboxes, dinners, and even canapes. It’s no wonder that zucchini slices are taste.com.au’s most popular recipe. They’re easier than quiche and tastier than an omelet. And they work. This zucchini slice recipe, which we have tried many times over the years, is the best. Artarmon Public School, Sydney, submitted this recipe. It has been endorsed by over 1,000 food reviewers and tasted by school children and the taste team. This zucchini slice recipe shows you can make a delicious meal with just a few ingredients. It includes eggs, zucchini, bacon, and cheese.

  • 7 Ingredients
  • Five eggs
  • 150g (1 cup) self-raising flour, sifted
  • 375g zucchini, grated
  • Finely chop one large onion
  • Chop 200g of rindless bacon
  • 1 cup grated cheese
  • 60ml (1/4 cup) vegetable oil
    • Three Methods
  • Step 2
    • Preheat oven to 170C.
  • Step 2.
    • In a large mixing bowl, beat the eggs until they are combined. Add the flour, and beat until smooth. Then add the zucchini, onion, bacon, and cheese. Stir to combine.
  • Step 4
  • Pour into the prepared pan and bake in the oven for 30 minutes or until cooked. Pour the mixture into the prepared pan and bake for 30 minutes or until it is cooked.

RECIPE NOTES

What is the origin of zucchini slices?

  • It’s hard to trace the origins of this dish. We all know that Australians are proud to call it theirs (until New Zealand takes it over, as they did with Pavlova!). It may be a frittata with flour added or a Persian Kuku (a herby-baked omelet with baking powder). But it is ours.

Why are my zucchini slices mushy?

  • Zucchinis contain 95% water. While the flour absorbs a large amount of the liquid, squeezing out any extra water is worth trying. You can squeeze the zucchini into the sink or put the grated zucchini in a sieve and press with a spoon.

Can I make zucchini slices without flour?

  • The flour transforms this egg-based dish into a slice you can eat with your hands. Gluten-free flour can be used to make a version that is coeliac friendly. Replace the self-raising with 2/3 cup plain gluten-free flour, and add one teaspoon of gluten-free powder. You can substitute a 250g package of precooked rice for the flour.

Does there exist a gourmet version for zucchini slices?

  • You can play with this recipe if you follow the fundamental ratios. Adding chorizo, manchego, and pancetta can give it a Spanish touch. Or go Italian with mozzarella and pancetta. Cut the slices into smaller pieces if you don’t want to use bacon. Top with labneh and sprinkle with baby-mint leaves. Serve as canapes.

How much time can you store zucchini slices?

    • I have found that zucchini slices rarely last the day when hungry people are around. If you refrigerate leftovers, someone will have eaten them for breakfast. You can freeze zucchini slices if you make two batches. Store in an airtight jar in the freezer for up to three months. Defrost overnight in the refrigerator.