The zucchini slice or crustless zucchini pie is incredibly delicious and perfect for brunch, lunch, or a light dinner.
I have been baking this zucchini slice recipe for years now. This is actually an updated post from my first year of blogging.
Once you've baked it, you will keep coming back to it; I have yet to meet somebody who didn't like it, including children who are known as zucchini deniers.
I wasn't sure what to call this recipe: zucchini slice, crustless zucchini pie, or savory zucchini cake. It's like a pie because it's made with flour and oil, and like a quiche because it's made with eggs.
Check out more zucchini recipes: From easy zucchini with pesto or pan-fried zucchini to zucchini tart, or zucchini pancakes, there is definitely something for everybody.
Recipe ingredients
Zucchini: About 10.5 oz/ 300 g zucchini, that would be about 1 ½ medium in my case, but do weigh them to make sure. #If using regular-sized vegetables, grate them as they are.
- If using overgrown zucchini (which I often have in summer), make sure to thoroughly remove all the seeds using a spoon. The seeds aren't pleasant to eat; they're mealy and tasteless, and they'll make the zucchini pie soggy.
Bacon: I use very lean, already cubed bacon, not smoked. However, you can use any kind of bacon you like or have in the fridge. If it is not cubed already, chop it finely and if it is too fatty, try to remove some of the fat.
See the recipe card for full information on ingredients and quantities.
How to make zucchini slice?
Step #1: Grate the zucchini, garlic, and cheese, and finely chop the onion.
Step #2: Beat the eggs in a large bowl. Add all the remaining ingredients and stir well. The batter will be thick.
Step #3: Pour the mixture into the prepared baking dish.
Step #4: Bake for about 30-35 minutes until the eggs are set and the cake is golden brown.
You can also use the same baking dish to make a Pea and Leek Frittata, Pumpkin Frittata, or Spring Onion Quiche.
Good to know!
If you are using an overgrown garden zucchini, it's better to remove the mealy seeds with a spoon. They would make the batter a bit watery and blander, and if the seeds are large enough, you will probably be able to feel them in your mouth.
There is no need to remove the seeds if you are using regular-sized zucchini.
How to store and reheat?
Refrigerate leftover zucchini slice in an airtight container for 3-4 days.
You can enjoy them cold, or you can reheat them in the oven at about 250°F/ 120°C for about 10 minutes or until hot.
How to serve this zucchini pie?
You can serve the dish immediately with a green salad with yogurt dressing, for instance. Or you can serve it at room temperature.
You can take the zucchini slice to a picnic or pack it into your lunch box. Slice a few tomatoes and cucumbers, and you will have another wonderful and light meal.
Zucchini Slice
Equipment
- Ceramic quiche dish of about 11 inches/ 28 cm
Ingredients
- 10.5 oz zucchini Note 1
- 1 medium onion
- 1 garlic clove
- 2.5 oz lean bacon fine cubes
- 1 cup grated cheese Gouda, Cheddar
- 3 eggs
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ⅓ cup vegetable oil
- 2 tablespoons chopped chives
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F/ 180°C. Grease the ceramic quiche dish with a bit of oil.
- Grate the zucchini. Finely chop the onion and grate the garlic. Grate the cheese.10.5 oz zucchini + 1 medium onion + 1 garlic clove + 2.5 oz lean bacon + 1 cup grated cheese
- Combine: Beat the eggs in a large bowl. Add the grated zucchini, onion, garlic, bacon, cheese, flour, baking powder, oil, chives, salt, and pepper. Stir well. The batter will be thick.3 eggs + ¾ cup all-purpose flour + 1 ½ teaspoons baking powder + ⅓ cup vegetable oil + 2 tablespoons chopped chives + ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper
- Bake: Pour the mixture into the prepared dish. Bake for about 30-35 minutes until the eggs are set, and the pie is golden brown.
Stephanie says
Thank you for this delicious recipe. I followed it to the letter and it was perfect, I loved it and will make it again and again. Served it warm with a lovely Lebanese Fattoush salad, and then leftovers were eaten at room temperature with cucumber with crème fraîche dressing- both thoroughly recommended, yum!!!
Adina says
I am so happy to read this! The sides sound delicious as well.
Kelly | Foodtasia says
Adina, this zucchini cake/pie/quiche looks amazing! The crispy crust that it forms when baking on the baking sheet looks so wonderful - even better than an actual crust. So delicious!
mjskitchen says
This looks absolutely yummy! Love the addition of fresh herbs and bacon, of course. 🙂 No problem having fresh herbs around since I grow my own and love picking them and throwing them directly into a dish. Such a summery dish! BTW - agree on dried chives and parsley. Pretty tasteless stuff.