Why You’ll Love This Recipe

I like this recipe because it’s quick to prepare, uses affordable everyday ingredients, and tastes amazing hot or cold. The combination of zucchini, eggs, onion, and cheese makes it flavorful and satisfying without being heavy. It’s high in protein, packed with vegetables, and perfect for meal prep since it reheats beautifully. Whether I serve it as a snack, side dish, or main meal, it’s always a hit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 Coles Australian Free Range Eggs
150g (1 cup) Coles White Self Raising Flour, sifted
375g zucchini, grated, excess moisture squeezed out
1 large onion, finely chopped
200g diced chicken, cooked
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil

Directions

First, I preheat the oven to 170°C (fan-forced).

In a large bowl, I beat the eggs until well combined. I add the self-raising flour and whisk until smooth to form a light batter.

Next, I stir in the grated zucchini, chopped onion, cooked chicken, grated cheddar cheese, and vegetable oil. I mix until everything is evenly combined and coated in the batter.

I then grease and line a 30 x 20cm lamington pan with baking paper, pour the mixture into the pan, and smooth the surface.

Finally, I bake the slice for about 30 minutes, or until it’s golden and cooked through. To test, I insert a skewer into the center—it should come out clean. I let it cool slightly before cutting it into squares.

Servings and Timing

This recipe serves 15 portions. It takes about 15 minutes to prepare and 30 minutes to bake, for a total time of 45 minutes.

Variations

I sometimes add grated carrot or corn for extra color and sweetness. For a spicier version, I add a pinch of chili flakes or a few chopped herbs like parsley or dill. If I want a vegetarian version, I skip the chicken and add more vegetables or diced mushrooms. I’ve also tried topping it with a sprinkle of parmesan before baking for an extra cheesy crust.

Storage/Reheating

I store leftover zucchini slice in an airtight container in the fridge for up to 4 days. It’s delicious cold, but when I want it warm, I reheat individual slices in the oven or microwave until just hot. I can also freeze it—once cooled, I wrap portions individually and freeze for up to 2 months. To reheat from frozen, I thaw overnight in the fridge and warm through before serving.

FAQs

Can I make this recipe gluten-free?

Yes, I use gluten-free self-raising flour for a gluten-free version.

Can I use olive oil instead of vegetable oil?

Definitely. Olive oil adds a lovely richness to the flavor.

Do I need to peel the zucchini?

No, I leave the skin on for color, texture, and extra nutrients.

How do I stop it from being too wet?

I squeeze out as much liquid as possible from the grated zucchini before mixing.

Can I make it vegetarian?

Yes, I leave out the meat and add more vegetables or even some plant-based protein.

Can I use different cheese?

Absolutely. I sometimes use a mix of cheddar and parmesan or mozzarella for variety.

Can I bake it in muffin tins?

Yes, I divide the mixture into greased muffin tins and bake for about 20–25 minutes.

Can I add herbs or spices?

Yes, parsley, basil, or paprika all work beautifully.

Can I serve it cold?

Yes, it’s great for lunchboxes or picnics straight from the fridge.

Can I double the recipe?

Yes, I just use a larger pan and add a few extra minutes to the baking time.

Conclusion

I find this Classic Zucchini Slice to be the perfect all-rounder—easy, nourishing, and always satisfying. With its soft texture, cheesy flavor, and golden top, it’s no wonder it’s one of Australia’s most loved recipes. Whether I’m making it for a weekday meal, a potluck, or school lunches, it always turns out beautifully and disappears fast.