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Zucchini Slice

If you find yourself with a glut of zucchinis, try this delicious Womens Weekly recipe for zucchini slice. We used our wonderful tromboncinos (Cucurbita moschata) zucchinis, the seeds were purchased from the Diggers Club. Great for lunchboxes, a light dinner or an afternoon snack.


  • 375 gram zucchini, finely grated

  • 1 large onion, finely chopped

  • 3 rashers bacon, finely chopped

  • 1 cup grated cheddar cheese

  • 1 cup self-raising flour

  • 1/2 cup vegetable oil

  • 5 eggs

  • salt, pepper

  • parsley sprig, to garnish


  1. Preheat oven to 180°C (160°C fan-forced).

  2. In a large bowl, combine zucchini, onion, bacon, cheese, sifted flour, oil, and lightly beaten eggs. Season with salt and pepper.

  3. Pour into a well greased lamington tin (16cm x 26cm).

  4. Bake for about 30-40 minutes, or until well browned.

  5. Cut into squares and garnish with parsley, if desired, before serving.


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