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Zucchini Slice


  • 550g zucchini (about 4 medium sized zucchinis)
  • 1 medium onion, peeled
  • 130g bacon (6 soyrashers for vegetarian option)
  • 1 cup grated tasty cheddar cheese
  • 1 tablespoon pepita or sunflower seeds
  • ¾ cup self-raising flour
  • salt and pepper to season
  • 4 large eggs
  • 1/3 cup oil


  1. Preheat oven to 180C.

  2. Finely chop onion and bacon. Heat a nonstick frying pan over medium heat.

  3. Fry bacon and onion for about 6 minutes or until onion has softened but not brown.

  4. Prepare an 18cm x 28cm baking dish or slice pan with baking paper.

  5. Wash zucchini, remove ends and grate. Remove excess liquid from zucchini to prevent the slice from being too moist. Squeeze handfuls of grated zucchini over sink or pack zucchini into a zip lock bag, cut tiny corner off the bag and squeeze liquid from zucchini.

  6. Combine zucchini, onion and bacon mixture, cheese, seeds, flour, salt and pepper in a large bowl.

  7. Beat eggs and oil together in a small bowl before combining it with the other ingredients.

  8. Pour mixture into baking dish and spread evenly.

  9. Bake for about 45 minutes or until slice is golden brown and firm to touch.

  10. Set aside for 10 minutes before cutting.

  11. Store in fridge. Suitable to reheat.

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