Lunch Recipe Lunch Recipe Lunch Recipe Lunch Recipe Lunch Recipe

Zucchini Slice

Kath Whalen

For Lunch ( Vegetarian, Eggs, Easy )


Published on

15 minutes to prepare and 40 minutes to cook

Serves 6-8


My father has a small vegie patch and tends it with love and care. Each year he plants it out with the same vegetables - tomatoes, beans, carrots, silver beet and zucchini's (which are prolific producers!). As the zucchini's mounted up in the fridge my sisters and I looked for new ways to use them. This is one of my recipes that is wonderful for lunch or dinner.


1 1/2 cups self raising flour
3 - 4 zucchini grated (375 gm)
1/2 cup olive oil
1 cup grated tasty cheese
1 medium onion finely chopped
Salt and pepper to taste
5 eggs (beaten)
3 - 4 rashers bacon, chopped
1 carrot, grated
1-2 spring onions, chopped
1 clove garlic, crushed
150 ml cream
1-2 teaspoons dijon mustard
Grated parmesan to top


Preheat oven to 180 C/160°C fan-forced.
Spray a flan or other oven proof dish lightly with oil.
Combine flour, oil, cream, garlic, dijon mustard and eggs. Mix until combined.
Add salt & pepper then grated zucchini & carrot, onion, bacon, and spring onions and stir to combine.
Stir in grated cheese then put mixture into prepared pan.
Sprinkle top with lots of grated parmesan cheese.
Bake for approx 30 - 40 minutes or until golden brown (test middle with a skewer to see if centre is cooked).


Serve with a fresh garden salad, a dollop of sour cream and sweet chilli sauce or your favourite relish or home made salsa and crusty bread.

You can remove the bacon for a vegetarian version.


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