Perfect as a snack, light lunch or "bring a plate" option, this Zucchini Slice Recipe is quick, easy and tasty. Enjoy it 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.
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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.
The recipe
This slice recipe is one from my Mum's collection that I've tweaked a little. We've made it for decades and it's still such a favourite.
I've included a pic of my mum's recipe below, but please keep scrolling to the recipe card at the end of this post for the tested and tweaked version.
How to make Zucchini Slice
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 (see image 1).
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 (see image 2).
It's then just a case of mixing all the slice ingredients together (see images 3 and 4) and gently pouring into the tin (see image 5). Gently smooth out with a wooden spoon if necessary (see image 6).
Top with the sliced tomato (see image 7) and into the oven it goes.
Once cooked (see image 8), allow to cool a little before slicing into squares.
It's really that easy!
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:
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)
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Zucchini Slice
Equipment
- slice tin (28 x 18cm approx)
Ingredients
- ½ cup cornflake crumbs or breadcrumbs (55 grams)
- 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)
- ¼ cup SR flour (35 grams)
- 2 tablespoons grated parmesan cheese (12 grams)
- ¾ cup grated cheddar cheese (85 grams)
- small tomato
- pinch salt and pepper
Instructions
- Pre-heat oven to 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 5-10 minutes before cutting into squares and serving.
Dawn Churchill
Delicious 😋
Libby
Wonderful - thanks for the great review, Dawn. Enjoy! 😊