Zucchini slice is perfect for all occasions. Whip it up for the family to serve for lunch or make it in advance to pop in the freezer for the kids lunch boxes – it is one of the most versatile recipes ever.

Zucchini Slice

You can easily swap out any ingredients with whatever you have and adapt it to suit your needs.


  • 3 zucchini, grated
  • 1 carrot, grated
  • 1 sweet potato, grated
  • 1/2 cup (60g/4 oz) corn (fresh or tinned)
  • 1/2 capsicum, diced
  • 1 cup (130g/8 oz) self-raising flour (use wholemeal flour if you want a healthier recipe)
  • 3 bacon rashers diced (you could substitute bacon with salami or chorizo for something a bit spicy)
  • 6 eggs, lightly beaten
  • 1 1/2 cups (200g/12 oz) cheese, grated
  • 1/4 cup (30g/2 oz) parmesan cheese (you could substitute parmesan for some crumbled feta or ricotta)
  • 1 onion or leek, diced
  • 1 tomato, sliced
  • 1 tbs butter
  • salt and pepper to season
  • 1tsp dried herbs (basil, Italian herbs or parsley)


  1. Pre-heat the oven to 180°C/360°F.
  2. Cook the bacon and onion in the tbs butter over a medium heat in a frying pan. Add capsicum and allow to cook until soft.
  3. Remove excess liquid from grated zucchini.
  4. In a large bowl combine the flour, cheeses, and eggs and stir through the grated sweet potato and zucchini, corn and carrot.
  5. Add the bacon, capsicum and onion and pour into a greased oven tray.
  6. Top with slices of tomato, dried herbs and season well.
  7. Place in the oven for 30-40 minutes or until lightly browned on top.
  8. Allow to cool slightly before cutting and enjoy with a side serve of salad and a tomato relish.