The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
When it comes to beloved Aussie comfort foods, few dishes hold a candle to the classic zucchini slice. A staple in lunchboxes, picnics, and family dinners across the country, this humble dish has earned its place in the hearts of Australians for generations. It’s simple, satisfying, and packed with goodness — the perfect blend of flavour and nutrition.
In this article, we’ll explore the origins of this iconic dish, why it has become such a favourite, and how to make the perfect zucchini slice at home.
A Slice of Aussie Culinary Tradition
The zucchini slice first gained popularity in the 1980s and 1990s, when home cooks sought quick, budget-friendly meals that didn’t skimp on taste. Its appeal lies in its simplicity — a few pantry staples, a handful of fresh vegetables, and a few eggs are all you need. Over time, it became a go-to recipe for busy households, praised for being just as delicious cold as it is hot.
Today, you’ll find zucchini slice recipes in nearly every Australian community cookbook, often passed down from generation to generation.
Why Everyone Loves Zucchini Slice
There are plenty of reasons why zucchini slice has stood the test of time:
- Quick and easy: It takes just 10 minutes to prepare and about 30–40 minutes to bake.
- Nutritious: Zucchini is rich in fibre and vitamins, and the eggs provide a good protein boost.
- Versatile: It works as a light lunch, a side dish, or even a main meal with a salad.
- Great for leftovers: It keeps well in the fridge and is perfect for lunchboxes or meal prep.
The Classic Zucchini Slice Recipe
Here’s a tried-and-true version of the classic zucchini slice, just like Nana used to make.
Ingredients
- 5 medium zucchinis, grated
- 1 large onion, finely chopped
- 1 cup self-raising flour
- 5 eggs
- 1 cup grated cheddar cheese
- 1/2 cup vegetable oil (e.g. olive or canola)
- Salt and pepper, to taste
- Optional: 3 rashers of bacon, chopped (for extra flavour)
Instructions
- Preheat your oven to 180°C (160°C fan-forced). Grease and line a rectangular baking dish (around 30 x 20 cm).
- Grate the zucchini and use paper towels or a clean tea towel to squeeze out excess moisture.
- Combine zucchini, onion, flour, cheese, eggs, and oil in a large bowl. Add salt, pepper, and bacon (if using), and mix well until fully combined.
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 35–40 minutes, or until golden on top and set in the middle.
- Cool slightly, then slice and serve warm or cold.
Tips for the Perfect Zucchini Slice
- Drain the zucchini well: Removing excess water helps avoid a soggy slice.
- Add your twist: Try adding corn, capsicum, or fresh herbs like parsley or chives.
- Make it gluten-free: Swap self-raising flour for a gluten-free alternative with baking powder.
- Store smart: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze in individual portions.
A Healthy Classic That Keeps on Giving
Zucchini slice continues to be a family favourite not just for its convenience, but because it ticks all the boxes: healthy, hearty, and incredibly flexible. Whether you’re cooking for fussy kids, prepping meals for the week, or hosting a casual brunch, it’s a recipe you’ll come back to again and again.
So next time you spot a few zucchinis in your fridge, don’t overthink it — bake a batch of this classic slice and enjoy a taste of Aussie tradition.
