Extremely Simple Zucchini Slice

This recipe for Zucchini Slices is the BEST there is, and it is suitable for any occasion imaginable, including breakfast, lunch, picnics, and parties. Simple pantry items, a short amount of preparation time, and a fantastic method for repurposing leftovers all come together in this dish.

Why We Are So Into This

The zucchini slice recipe is simple, can be made on the cheap, and is absolutely mouthwatering. It is ideal for those evenings when you don't have much time to cook but you still want to use up everything that you have in the refrigerator.

It is equally nutritious and satiating as quiche, but there is no need to deal with a messy or finicky pastry crust.

This simple slice of zucchini is equally delicious whether it is served hot or cold. Pack it up for a trip to the park or the campground with the family, or cut it up into bite-sized pieces to make the ideal finger food for a party.

Recipes that are similar include: Miso Scrambled Eggs, Easy Chicken Pasta Bake, Tuna Mornay, and Potato Bake.

What is a Slice of Zucchini?  

The name "Zucchini Slice" can also be interchanged with "Zucchini Egg Bake" or "Impossible Pie" due to the fact that it is nearly impossible to stuff with ingredients. )

The egg-based quiche base of this traditional Australian recipe is loaded with grated zucchini, bacon, and onion. From this point on, it can be easily modified to include any other leftover ingredients that you already have in the refrigerator.

Include this dish on your list of potential options for dinner several times a week. It's scrumptious, it's good for you, and it’s simple to eat and store. You can serve it hot or cold, freeze it, then thaw it, make it in batches, and use it for entertaining.

It is an excellent choice for lunches at school as well as nutritious snacks for long car trips (instead of stopping for meat pies or sausage rolls).

What You Will Require

• The main attraction of this dish is the zucchini. After it has been grated, make sure to squeeze out as much liquid as possible to prevent the slice from becoming soggy. Try substituting smaller zucchini, which naturally have less water content, for larger ones.
• Eggs - For this recipe, we use eggs that are large and whole.
• Flour, specifically self-rising flour, which provides the slice with additional lift and structure. You can use regular all-purpose flour instead, and add 1 teaspoon of baking powder to it.
• Onion – We use common brown onions in our cooking. In a pinch, you can use shallots, spring onions, or even red onion in its place. You can substitute half of a leek that has been finely chopped if you prefer a flavor that is less robust.
• Bacon – While any variety will do, our go-to cut is the middle rasher because it offers the ideal balance of meat and fat. To add even more flavor, substitute ham, chorizo, or sausages that have been left over.
• Choose a full-flavored grated cheddar, also known as tasty cheese in Australia, and add finely grated parmesan for additional cheesy goodness. Cheese – For the cheese, choose a full-flavored grated cheddar.

Instructions for Making Zucchini Slices:

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1. Put the oven on to 180 degrees Celsius (360 degrees Fahrenheit). A pan should be heated over medium heat before adding the bacon to it. Add the onions once the meat has begun to brown and you can see the bacon fat beginning to separate from it. Cook for a few minutes to make it more pliable. Turn off the heat and place the mixture in the prepared baking dish to cool.
2. Put the flour, cheddar, parmesan, eggs, and melted butter into a large bowl. Mix everything together. Add some salt and pepper, then mix everything together really well.
3. Combine the grated zucchini with the rest of the ingredients.
4. After pouring into the baking dish, thoroughly combine the ingredients to incorporate the bacon and onion. Bake in the oven for forty minutes, or until the top is just beginning to turn golden brown.

Tips from the Wandering Cook

• Baking Dish: We advise using a large, rectangular glass baking dish, as this ensures that the slice will cook quickly and uniformly all the way through the middle. If you want to prevent food from sticking to the dish and make it even simpler to remove once it is done cooking, you can line the dish with baking paper.
• Cooking in batches involves preparing food in larger quantities so that it can be eaten warm for dinner, then cooled and reheated for lunch the following day.
• Check to See If It's Ready: The slice is done when the browning process begins on the top. As with a cake, you can use a toothpick or a wooden skewer to double check the consistency. If there is no residue, then it is ready to eat.
• One pot, fewer dirty dishes and less wasted time. You can skip the step of cooking the onion and bacon separately by simply combining all of the ingredients in one glass baking dish.
• When it comes to storage, zucchini slices that have been cooked and placed in an airtight container can be kept in the refrigerator for approximately three to five days. When you freeze something, protect it from getting freezer burn or drying out by wrapping it in plastic wrap or placing it in a ziplock bag and sealing it. Consume entirely within a couple of months.
• To reheat leftovers, place a slice in the microwave and heat for approximately one minute at high power. 5 minutes Timing will be different depending on the microwave you use.

FAQs

Variations

• Make It Your Own – Think of this recipe as a "base" recipe to build off of. You are welcome to adjust it to suit your tastes by adding different vegetables, toppings, and so on.
• Make Do With What You Have – Because this quiche does not have a crust, you can really put anything in it. You could also try it with grated carrot, mushroom, tomato, sweet corn, bell pepper, capsicum, sweet potato, sun-dried tomatoes, or even asparagus.
• Try mixing in some fresh ricotta or crumbled goat cheese to the quiche batter for a gourmet twist on the traditional zucchini slice. Switch from regular bacon to bacon that's been smoked over wood. Before placing in the oven, finish with slices of tomato, a sprinkle of extra parmesan, additional bacon, and a sprinkling of pine nuts.
• Muffins made with zucchini slices: Pour the batter into the prepared muffin tins and bake for a duration of time that is marginally shorter. Check that they have golden brown tops and use a wooden skewer or a chopstick to poke a hole in the center to ensure that they are fully cooked. They are prepared if the answer is untarnished.
• You Can Use Any Flour — Instead of using white flour, you can substitute gluten-free flour, wholemeal flour, or rye flour. If you are using gluten-free flour, you need to add an extra 1–2 teaspoons of baking powder. The only thing you need to keep an eye on here is the baking time. Watch for the top to start browning and make sure to use the skewer test with the wooden skewer.
• Make Without Flour – If you want a recipe that is completely free of gluten, just omit the flour. Take note that the consistency will be more similar to a frittata.

More examples of the best that Australia has to offer:

A Spinach Cob Loaf Dip That Is Both Quick and Creamy Rolls of pork sausages made in Australia Recipe for an Easy "Cheat's" Vanilla Slice Baked Chicken and Pasta in a Creamy Sauce

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