Zucchini slice recipe

Luke Mangan's zucchini slice.
Luke Mangan's zucchini slice. Photo: Marco Del Grande

A traditional slice that's good hot or cold. You can add garlic and/or herbs for extra flavour and omit the bacon if you prefer vegetarian.


1 tbsp butter

1 onion, diced

2 rashers bacon, rind removed and chopped

3 large zucchini (about 400g in total), trimmed and grated

60g pecorino cheese, grated

60g parmesan cheese, grated

1 cup self-raising flour

4 free-range eggs, lightly beaten

sea salt and freshly ground black pepper


Preheat the oven to 180C.

Melt the butter in a pan and gently cook the onion until it softens and becomes translucent. Add the bacon and cook for two more minutes. Remove and cool.

In a large bowl combine the bacon mixture, zucchini, cheeses and flour. Add the eggs and season to taste.

Grease a shallow tin or dish, such as a quiche dish, spoon in the mixture and bake for 30 minutes or until lightly browned and spongy to touch.