Check out the notes at the bottom of this recipe for more no-fail tips on getting the best results.
Want to get the best results from this recipe? When we make this zucchini slice (and between us we must've made it hundreds of times) we always ensure we squeeze out the moisture from the zucchini really well to prevent the slice turning out too moist or stodgy. It manages to pack a big flavour and protein punch with just a handful of ingredients - eggs, zucchini, bacon, cheese and a few other staples - proving it’s totally possible to make a meal that can feed a whole family from pretty much nothing. Originally submitted by Artarmon Public School in Sydney, it not only has the endorsements of more than 1,000 reviewers, but it’s also been tasted by school kids and the taste team’s tough food critics alike. This particular zucchini slice recipe is without doubt the best we’ve tasted (and we’ve tried a lot over the years). Why this is our favourite zucchini slice recipe There’s a reason zucchini slice is ’s most popular recipe of all time - it’s simpler than a quiche, tastier than an omelette, and it just works. It just moseys its way into lunch boxes, dinners and even canapes. Your lamb, barra and curry may turn up on the menu of a restaurant, but our favourite savoury slice never will. While the argument as to what is Australia’s national dish will always rage (is it roast lamb, green chicken curry or a barramundi burger)? One thing is for sure, zucchini slice is hands-down the national food of the home cook.
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