zucchini slice | a must have recipe

If there’s one thing I’ve learnt since compiling my recipe collection, it is to never assume that someone knows how to cook something. We all get used to making things we know so well and can do with our eyes closed. But that doesn’t mean that someone else is the same. Hands up out there if you have this zucchini slice in your repertoire for example?

I have grown up eating this meal and make it on a very regular basis. We’ve always called it ‘zucchini pie’ in the Thomas household as Mum makes it in a round pie dish. It’s another old country women’s recipe that everyone needs to know how to make!

Zucchini slice is the perfect thing to cook for a weekend lunch or a light dinner, best served with a big green salad. You can adapt this recipe to make individual muffin sized portions instead (check Lo’s tips below for advice) making it a brilliant snack. It freezes really well too and is a great addition to a child’s lunchbox.

It is also the mothership of toddler meals. My girls have eaten it since day dot. Zucchini slice is so versatile, you can pack in as many veggies as you like. My sister Elle swears by adding a small tin of creamed corn to the mixture and if you leave out the bacon – it makes for a terrific vegetarian option.

Zucchinis are at their best in Australia during Summer and Autumn so with the colder weather approaching, and an abundance of zucchini’s at the grocer’s, it might be time to whip up this oldie but goodie. You may even be lucky enough to have some zucchini’s growing in your veggie garden?

zucchini slice

2 x large zucchini’s, grated
1 x carrot, peeled and grated
1 x cup of grated tasty cheese
1 x brown onion, finely chopped
4 x rashers of bacon, finely chopped
1/2 a cup of vegetable oil
1 x cup of self raising flour (I often use 1/2 cup of wholemeal self raising flour and 1/2 a cup of plain self raising flour)
5 x eggs
Salt and freshly cracked pepper

  • Preheat the oven to 180 degrees.
  • Simply place all ingredients in to a large mixing bowl and mix using a wooden spoon.
  • Generously grease a rectangular, shallow oven proof dish using canola oil spray.
  • Spoon the mixture in to the dish and bake in the oven for approximately 40 minutes or until cooked through and nicely browned on top.

Lo’s tips

  • You can add grated sweet potato, finely diced red capsicum or baby spinach to this recipe.
  • You can decorate the top of the zucchini slice with sliced tomatoes (or halved cherry tomatoes if you’re making individual ones) to make it look a bit special.
  • When making the individual zucchini pies in muffin tins – be careful because they have a tendency to stick to the pan. Make sure you line each muffin tin hole with baking paper first. Simply cut out small squares of baking paper and push them in to the muffin tin, spooning the mixture in on top.
  • Gluten free flour can also be used, making it a great dish to make if you have any gluten intolerant friends or family members.


If you make this zucchini slice please leave your comments below, or post the pic on Insta and tag #los_kitchen. xx



  1. I love this recipe, especially because it freezes really well so can be made in bulk and put away for a rainy day. I’ll need to try making it with creamed corn as I’ve heard it makes all the difference. Great to have a GF or vegetarian option that others will still enjoy!

    Liked by 1 person

  2. This has long been a favourite – I always include the sweet potato yum!
    It’s great to make In advance – making shift work (& busy weeks) a lot easier!
    My tip is – if you can be bothered, after grating the veggies use a paper towel or cloth to take the extra moisture out of the veg before combining. Makes it less “wet” if you freeze then reheat!
    Thanks Lo!

    Liked by 1 person

  3. Yum! Also, such a good dish to use up your random veg… last time I made this I had so many other random green bits that I forgot to put in the zucchinis! 🙂 Just made again tonight (with zucchini) plus silverbeet and mushrooms – delish! xx

    Liked by 1 person

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