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    Home » Recipes » Savoury and snacks

    Zucchini Slice

    Published: Jan 21, 2021 · Modified: May 26, 2023 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    Perfect as a snack, light lunch or "bring a plate" option, this Zucchini Slice Recipe is quick, easy and tasty. You can enjoy this slice hot or cold, and it's even popular with kids. Winning!

    This recipe is also quite an affordable dinner option and is a great option when zucchinis are in season and abundant during the summer and autumn months.

    Jump to:
    • Ingredient notes
    • How to make Zucchini Slice
    • Serving and storage
    • Sweeter slices
    • Zucchini Slice

    Ingredient notes

    With a base of cornflake or bread crumbs, this slice is packed with grated zucchini, a little onion, eggs, cream and cheese. Finally, there are slices of fresh tomato – which, once baked into the slice, really top off this savoury slice.

    Please keep scrolling to the recipe card at the end of this post for a full list of ingredients and quantities.

    Want more zucchini recipes? Check out my Zucchini Pickles and Choc Zucchini Muffins recipes.

    How to make Zucchini Slice

    This slice recipe is one from my Mum's collection that I've tweaked a little.

    It's baked in a moderate oven and you'll need a slice tin (approx 28 x 18cm).

    Prepare the tin by greasing it and then add the crumb base. Simply tilt the tin to coat it in the crumbs.

    Make sure you use a fine grater when preparing the zucchinis and onion. The cheeses can be grated using a regular grater.

    TIP: Once you've measured out the zucchini, squeeze it to remove excess moisture before adding to the mixing bowl.  

    It's then just a case of mixing all the slice ingredients together and gently pouring into the tin. Gently smooth out with a wooden spoon if necessary.

    Top with the sliced tomato and into the oven it goes.

    Once cooked, allow to cool a little before slicing into squares.

    It's really that easy! 

    I've included a pic of my mum's recipe below, but please keep scrolling for the tested and tweaked version.

    Mum's Zucchini Slice Recipe, handwritten

    Serving and storage

    Enjoy this served warm or cold.

    Zucchini Slice should be kept in the fridge in an airtight container for up to 3 days. If freezing, wrap well and freeze for up to 3 months.

    Sweeter slices

    I love this savoury slice, especially when I can enjoy one of these sweeter slices afterwards:

    • lemon slice on timber board
      Lemon Slice
    • florentine slice arranged in two stacks
      Florentine Slice
    • caramel slice
      Caramel Slice
    • Weetbix Slice with chocolate icing and coconut sprinkled on top.
      Weetbix Slice

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    zucchini slice being lifted from tray

    Zucchini Slice

    Libby Hakim
    A quick, easy and tasty zucchini slice recipe.
    4.75 from 4 votes
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    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Course Appetizer, Snack
    Cuisine Australian
    Servings 12 slices
    Calories 125 kcal

    Ingredients
      

    • ½ cup cornflake crumbs or breadcrumbs
    • 2 cups finely grated zucchini (about 2 medium zucchinis)
    • ¼ cup finely grated onion (about 1 small-medium onion)
    • 3 eggs, whisked well
    • 200 ml thickened cream (or heavy cream)
    • 2 tablespoons SR flour
    • 2 tablespoons grated parmesan cheese
    • ¾ cup grated cheddar cheese
    • small tomato
    • pinch salt and pepper

    Instructions
     

    • Pre-heat oven to moderate (170 degrees celsius, fan-forced).
    • Grease a slice tin (approx 28 x 18cm).
    • Pour the cornflake or breadcrumbs into the tray and tilt the tray until the base and the sides are covered in the crumbs.
    • Squeeze excess liquid from the zucchini and place in a mixing bowl.
    • Add the remaining ingredients, apart from the tomato, into the mixing bowl and stir until well combined.
    • Carefully pour into the prepared slice tin.
    • Slice the tomato into thin circles and gently place on the top of the slice.
    • Place into oven and cook for 45 minutes.
    • Allow to cool for a few minutes before cutting into squares and serving.

    Notes

    Serving:
    Enjoy this slice served warm or place into fridge once cooled to room temperature and chill before serving cold.
    Storing:
    Zucchini Slice should be kept in the fridge in an airtight container for up to 3 days.
    Freezing:  
    If freezing, wrap well and freeze for up to 3 months.
    Nutrition:
    The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 125kcalCarbohydrates: 4gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 72mgSodium: 99mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 424IUVitamin C: 4mgCalcium: 85mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Dawn Churchill

      January 23, 2021 at 10:18 am

      5 stars
      Delicious 😋

      Reply
      • Libby

        January 23, 2021 at 10:22 am

        Wonderful - thanks for the great review, Dawn. Enjoy! 😊

        Reply
    4.75 from 4 votes (3 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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