Zucchini slice is a classic Australian-style savory dish that combines grated zucchini with eggs, cheese, and bacon to create a satisfying, versatile bake. Jamie Oliver’s approach highlights fresh ingredients and simple techniques, making this recipe both easy to prepare and perfect for any meal from lunchboxes to casual dinners.
Ingredients
- 3 medium zucchinis (about 400g), grated
- 6 large eggs
- 150g self-raising flour
- 150g tasty cheese, grated
- 150g bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup milk
- 2 tbsp olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp dried oregano or mixed herbs
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease a 20cm x 30cm (8×12 inch) baking dish or line it with baking paper.
- Grate the zucchinis using the coarse side of a box grater. Place the grated zucchini in a clean tea towel or cheesecloth and squeeze out as much excess moisture as possible to avoid a soggy slice.
- In a large bowl, whisk the eggs and milk together until combined and slightly frothy.
- Add the self-raising flour to the egg mixture and stir until just combined. Avoid overmixing to keep the slice light.
- Heat the olive oil in a frying pan over medium heat. Add the chopped bacon and cook until it starts to crisp, about 4-5 minutes.
- Add the onion and garlic to the pan with the bacon, cooking for another 3-4 minutes until softened and fragrant. Remove from heat and let cool slightly.
- Fold the cooked bacon, onion, and garlic mixture into the egg and flour batter.
- Add the grated zucchini, grated cheese, chopped parsley, salt, pepper, and dried herbs if using. Mix gently until evenly combined.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Remove from the oven and let it cool in the dish for at least 10 minutes before slicing and serving.
Tips
- Moisture control: Removing excess water from the zucchini is crucial for a firm slice. Squeeze the grated zucchini thoroughly to prevent sogginess.
- Cheese choice: Tasty cheddar works well for flavor and melt, but you can substitute with mozzarella for a milder taste or feta for a tangy twist.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
- Common mistake: Overmixing the batter can make the slice dense. Stir gently until just combined for a lighter texture.
Serving Suggestions
This zucchini slice is delicious served warm or at room temperature. It pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a simple tomato chutney for extra zing. It also works well as a protein-rich snack or packed into lunchboxes with some fresh fruit on the side. For brunch, serve alongside poached eggs or avocado slices.
Variations
You can easily adapt this zucchini slice to your preferences or what’s in your fridge. Swap bacon for diced ham or cooked chorizo for a different smoky flavor. For a vegetarian version, omit the bacon and add extra cheese or sautéed mushrooms. Incorporate other grated vegetables like carrot or sweet potato for added color and nutrition. Experiment with herbs such as basil, thyme, or dill to change the flavor profile.
Storage and Reheating
Store the zucchini slice in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a microwave-safe plate and warm for 1-2 minutes or until heated through. Alternatively, reheat in a preheated oven at 160°C (320°F) for 10-15 minutes to restore a crispier top. For longer storage, freeze the cooled slice wrapped tightly in cling film and foil for up to 2 months. Thaw overnight in the fridge before reheating as above.
Frequently Asked Questions
Can I make this zucchini slice gluten-free?
Yes, simply replace the self-raising flour with a gluten-free flour blend that includes a raising agent, or use a combination of gluten-free plain flour with 1 tsp baking powder. This will keep the texture light and fluffy.
Is it necessary to use self-raising flour?
Self-raising flour helps the slice rise and become fluffy. If you only have plain flour, add 2 tsp baking powder to the recipe to achieve similar results.
Can I prepare the zucchini slice in advance?
You can mix all the ingredients and store the uncooked batter in the fridge for up to 12 hours before baking. This is handy for meal prepping or busy mornings.
What if I don’t have bacon—can I omit it?
Absolutely. The bacon adds a smoky, salty flavor, but you can leave it out or substitute with cooked sausage, ham, or a vegetarian alternative like smoked tofu or sun-dried tomatoes.
How do I know when the zucchini slice is cooked?
The slice should be golden on top and firm to the touch. Insert a skewer or knife into the center; it should come out clean without wet batter. If it’s still wet, bake for another 5-10 minutes and check again.
Can I add other vegetables to this recipe?
Yes, grated carrot, corn kernels, or finely chopped spinach work great. Just be mindful of moisture content and adjust by squeezing excess water if needed to prevent sogginess.
Jamie Oliver’s zucchini slice recipe is a fantastic way to enjoy seasonal vegetables in a simple, tasty dish that suits many occasions. With these tips and variations, you can tailor it to your taste and pantry, making it an enduring favorite in your kitchen.
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