Julie Goodwin’s Zucchini Slice Recipe, Classic Australian Recipe With Bacon and Cheese
Julie Goodwin’s classic zucchini slice recipe with bacon and cheese. Easy to make, freezer friendly, and perfect for lunchboxes or quick weeknight dinners.
If you grew up in Australia, chances are you’ve eaten some version of zucchini slice. It’s the dependable classic that shows up at school lunches, weekend brunches, and “what can I make with what’s in the fridge” dinners. And this version, made famous by Julie Goodwin, is the one that simply works.
It’s savoury, cheesy, and packed with grated zucchini, crispy bacon, and just enough flour to hold everything together without feeling heavy. You mix it in one bowl, bake it in under an hour, and slice it into squares that hold their shape beautifully, whether served warm or cold.
Perfect for lunchboxes, easy weeknight dinners, or meal prep for the week ahead, this zucchini slice is forgiving, adaptable, and reliably good. Below, you’ll find the full recipe, plus tips to stop it going soggy, easy variations, and how to store or freeze it properly.
Julie’s Zucchini Slice Recipe
If I had to name my most-cooked recipe, this would be it. And not just by me – but by the scores of people who have contacted me about it over the years. Once you’ve cooked it, you’ll see why. Doable for breakfast, lunch, dinner or as a snack, it’s easily made with gluten-free flour and customisable in so many ways. Change the veggies, sub out the bacon, make it in bulk, it only takes a few minutes and is truly one for the regular cook up.
Ingredients (makes 12 pieces)
PREPARATION TIME 10 minutes | COOKING TIME 35 minutes
2 zucchini, grated 1 large brown onion, finely diced 3 rashers bacon, finely chopped 1 cup (120 g) tasty cheese, grated
1 cup (150 g) self-raising flour 1 teaspoon salt 1⁄2 teaspoon ground white pepper 1⁄2 cup (125 ml) vegetable or olive oil 5 eggs
Method
Preheat the oven to 170°C. Grease a non-stick lamington tin (18 x 28 cm base measurement), and line with non-stick baking paper.
Combine the zucchini, onion, bacon, cheese, flour, salt and pepper in a large bowl. Add the oil and lightly beaten eggs, and mix.
Pour into the prepared tin. Bake for 35–40 minutes until golden and set. Allow to cool slightly before cutting.
Note: The vegetables can be substituted or added to – try corn kernels, grated carrot, spring onion, shredded beans, and leave out the bacon for a vegetarian version.
Recipe Tips
Squeeze grated zucchini lightly to avoid a wet slice
Let it cool 10 minutes before cutting for clean squares
Use tasty cheddar for flavour, mozzarella makes it milder
If your slice sinks, your tin may be too deep or oven too cool
How to tell it’s done? It should have a golden top and be set in the centre
Serving Ideas, How To Enjoy Zucchini Slice
One of the reasons Julie Goodwin’s zucchini slice has become such a staple is because it works almost anywhere. Serve it warm, room temperature, or cold straight from the fridge, it holds up beautifully.
For Lunchboxes
Cut into small squares and pack with cherry tomatoes, cucumber sticks, or carrot batons. It travels well and doesn’t need reheating, which makes it perfect for school or office lunches.
For Brunch or Light Lunch
Serve larger slices with a simple green salad dressed in lemon and olive oil. Add avocado or a spoonful of tomato chutney on the side for extra flavour.
As An Easy Weeknight Dinner
Pair it with a crisp side salad, roasted vegetables, or even a bowl of soup in winter. If you want to make it more substantial, add a fried egg on top or serve with grilled chicken.
For Picnics or Entertaining
Zucchini slice is ideal picnic food. Bake it ahead of time, slice into squares, and serve at room temperature alongside dips, olives, and fresh bread. It also works well as part of a grazing table.
With Condiments
Try it with: • Tomato relish or chutney • Sweet chilli sauce • Sour cream or Greek yoghurt • A squeeze of fresh lemon
Whether you’re making it for meal prep, entertaining, or simply using up extra zucchini, this slice is as versatile as it is comforting.
Frequently Asked Questions
1. How do you stop zucchini slice from going soggy?
The key is not overloading it with moisture. Lightly squeeze excess liquid from the grated zucchini before mixing, and avoid overpacking the baking tin. Bake until the centre is fully set and golden on top, then allow it to cool slightly before slicing so it firms up properly.
2. Do you need to peel zucchini for zucchini slice?
No, there’s no need to peel zucchini. The skin is soft, edible, and adds colour and texture to the slice. Simply wash, trim the ends, and grate.
3. Can you freeze zucchini slice?
Yes, zucchini slice freezes very well. Let it cool completely, cut into portions, wrap individually, and freeze for up to 2 to 3 months. Reheat in the oven or air fryer for best texture.
4. Can I make zucchini slice without bacon?
Absolutely. For a vegetarian version, omit the bacon and add ingredients like corn, capsicum, feta, or sautéed mushrooms for extra flavour.
5. What size tin should I use for zucchini slice?
A standard rectangular baking tin around 20 x 30 cm works well. If the tin is too small, the slice will be thicker and may need extra cooking time. If it’s too large, it may cook faster and be thinner.
6. How long does zucchini slice last in the fridge?
Store zucchini slice in an airtight container in the fridge for up to 3 to 4 days. It can be eaten cold or gently reheated in the oven or microwave.
This delicious Zucchini Slice recipe by Julie Goodwin extracted from her new cookbook Classic (RRP $39.99, Penguin). Available now from bookstores and online retailers.
If you grew up in Australia, chances are you’ve eaten some version of zucchini slice. It’s the dependable classic that shows up at school lunches, weekend brunches, and “what can I make with what’s in the fridge” dinners. And this version, made famous by Julie Goodwin, is the one that simply works.
It’s savoury, cheesy, and packed with grated zucchini, crispy bacon, and just enough flour to hold everything together without feeling heavy. You mix it in one bowl, bake it in under an hour, and slice it into squares that hold their shape beautifully, whether served warm or cold.
Perfect for lunchboxes, easy weeknight dinners, or meal prep for the week ahead, this zucchini slice is forgiving, adaptable, and reliably good. Below, you’ll find the full recipe, plus tips to stop it going soggy, easy variations, and how to store or freeze it properly.
Julie’s Zucchini Slice Recipe
If I had to name my most-cooked recipe, this would be it. And not just by me – but by the scores of people who have contacted me about it over the years. Once you’ve cooked it, you’ll see why. Doable for breakfast, lunch, dinner or as a snack, it’s easily made with gluten-free flour and customisable in so many ways. Change the veggies, sub out the bacon, make it in bulk, it only takes a few minutes and is truly one for the regular cook up.
Ingredients (makes 12 pieces)
PREPARATION TIME 10 minutes | COOKING TIME 35 minutes
2 zucchini, grated
1 large brown onion, finely diced
3 rashers bacon, finely chopped
1 cup (120 g) tasty cheese, grated
1 cup (150 g) self-raising flour
1 teaspoon salt
1⁄2 teaspoon ground white pepper
1⁄2 cup (125 ml) vegetable or olive oil
5 eggs
Method
Note: The vegetables can be substituted or added to – try corn kernels, grated carrot, spring onion, shredded beans, and leave out the bacon for a vegetarian version.
Recipe Tips
Serving Ideas, How To Enjoy Zucchini Slice
One of the reasons Julie Goodwin’s zucchini slice has become such a staple is because it works almost anywhere. Serve it warm, room temperature, or cold straight from the fridge, it holds up beautifully.
For Lunchboxes
Cut into small squares and pack with cherry tomatoes, cucumber sticks, or carrot batons. It travels well and doesn’t need reheating, which makes it perfect for school or office lunches.
For Brunch or Light Lunch
Serve larger slices with a simple green salad dressed in lemon and olive oil. Add avocado or a spoonful of tomato chutney on the side for extra flavour.
As An Easy Weeknight Dinner
Pair it with a crisp side salad, roasted vegetables, or even a bowl of soup in winter. If you want to make it more substantial, add a fried egg on top or serve with grilled chicken.
For Picnics or Entertaining
Zucchini slice is ideal picnic food. Bake it ahead of time, slice into squares, and serve at room temperature alongside dips, olives, and fresh bread. It also works well as part of a grazing table.
With Condiments
Try it with:
• Tomato relish or chutney
• Sweet chilli sauce
• Sour cream or Greek yoghurt
• A squeeze of fresh lemon
Whether you’re making it for meal prep, entertaining, or simply using up extra zucchini, this slice is as versatile as it is comforting.
Frequently Asked Questions
1. How do you stop zucchini slice from going soggy?
The key is not overloading it with moisture. Lightly squeeze excess liquid from the grated zucchini before mixing, and avoid overpacking the baking tin. Bake until the centre is fully set and golden on top, then allow it to cool slightly before slicing so it firms up properly.
2. Do you need to peel zucchini for zucchini slice?
No, there’s no need to peel zucchini. The skin is soft, edible, and adds colour and texture to the slice. Simply wash, trim the ends, and grate.
3. Can you freeze zucchini slice?
Yes, zucchini slice freezes very well. Let it cool completely, cut into portions, wrap individually, and freeze for up to 2 to 3 months. Reheat in the oven or air fryer for best texture.
4. Can I make zucchini slice without bacon?
Absolutely. For a vegetarian version, omit the bacon and add ingredients like corn, capsicum, feta, or sautéed mushrooms for extra flavour.
5. What size tin should I use for zucchini slice?
A standard rectangular baking tin around 20 x 30 cm works well. If the tin is too small, the slice will be thicker and may need extra cooking time. If it’s too large, it may cook faster and be thinner.
6. How long does zucchini slice last in the fridge?
Store zucchini slice in an airtight container in the fridge for up to 3 to 4 days. It can be eaten cold or gently reheated in the oven or microwave.
This delicious Zucchini Slice recipe by Julie Goodwin extracted from her new cookbook Classic (RRP $39.99, Penguin). Available now from bookstores and online retailers.
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