Lunch

Zucchini slice

Name: Zucchini slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 pieces
Cuisine: Australian
Ingredients: 5 eggs; 150 g (1 cup) self-raising flour, sifted; 375 g zucchini, grated, excess moisture squeezed out; 1 large onion, finely chopped; 200 g rindless bacon, chopped; 100 g (1 cup) grated cheddar cheese; 60 ml (¼ cup) vegetable oil

Serves 15 pieces Prep 15 min Cook 30 min Total 45 min

Zucchini slice sits in our lunch collection for work-from-home lunches, Saturday leftovers, and picnic baskets. We keep the voice practical — what to buy, what heat to use, and how to tell when it is done. Plan on 45 min from starting prep to plating for 15 pieces. Prep is about 15 min; the active cook or oven time is closer to 30 min. Read the whole method once before you turn on the heat. Key building blocks: eggs, self-raising flour and zucchini. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. One practical flag before you start: No need to fry the bacon or onion first — they cook in the mix. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Method opens with: “Heat oven to 170°C fan-forced. Grease and line a 30 × 20 cm lamington pan.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

5 eggs
150 g (1 cup) self-raising flour, sifted
375 g zucchini, grated, excess moisture squeezed out
1 large onion, finely chopped
200 g rindless bacon, chopped
100 g (1 cup) grated cheddar cheese
60 ml (¼ cup) vegetable oil

Method

Heat oven to 170°C fan-forced. Grease and line a 30 × 20 cm lamington pan.
Beat eggs in a large bowl until combined. Beat in the sifted flour until smooth.
Stir in zucchini, onion, bacon, cheese and oil.
Pour into the pan. Bake 30 minutes until cooked through and golden.
Cool slightly, then cut into squares. Eat warm or cold (lunchboxes love it).

Tip: No need to fry the bacon or onion first — they cook in the mix. Squeeze the zucchini well or the slice goes soggy.

Notes

From our tested tip, expanded: No need to fry the bacon or onion first — they cook in the mix. Squeeze the zucchini well or the slice goes soggy. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Kitchen sense: wash hands and boards after handling raw meat or eggs. Do not leave cooked zucchini slice at room temperature for hours. Reheat leftovers until piping hot in the centre. These notes are general home-cooking guidance, not medical or food-safety certification advice.
Putting it together for Zucchini slice: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.