This is my gluten free twist on the Aussie classic, Zucchini Slice but don’t worry, it’s every bit as tasty, golden, and satisfying as the original. Now everyone can have their zucchini slice and eat it!
Although I lived in Australia for 14 years, I only made a zucchini slice once and it was so unremarkable I neither wrote the recipe down or made it again.
That was until I stumbled upon this enormo-zucchini up for grabs at the allotments at the back of our house. Although it’s relatively inexpensive to rent a plot, there are strict rules forbidding the selling of produce so when people have a surplus, they are usually keen to share.
We found a veggie selection on an allotment bench on our way home from a dog walk and the enormo-zucchini was too big to resist! I already have an extensive collection of zucchini recipes but I really wanted to make something new so I did what any sensible person would do and I asked my lovely Facebook and Instagram community.
There were some fab ideas – a chocolate zucchini cake, a zucchini risotto and a few votes for zucchini slice. I wondered if I could make the slice gluten free as my friend Ria was coming to stay and had recently been diagnosed as coeliac.
I looked at a few recipes online and all called for similar ingredients – eggs, bacon, cheese, milk, flour and of course, zucchini. I added in some grated carrot too because the more veggies the better!
I also wanted to prep the slice in the Thermomix but you can easily make this with just a bowl and a spoon. I like to fry off the onion and bacon first, but if you’re tight for time, you can just add them in as is.
I was really surprised at how fluffy and light the slice came out with gluten free flour but regular flour works just as well. If you want to make this with regular flour, swap out the GF flour and baking powder for 150g self-raising flour and away you go! Did I say it’s freezer friendly too?
This slice is really great for veggie smuggling – as well as grated carrot, diced capsicums and tinned corn also work well. And did I say how great it goes in a lunchbox?!
I think the best thing about this slice is that it’s so tasty it can turn the most fervent zucchini phobes! Even David who can’t stand zucchini, loves this slice.
Have you ever made zucchini slice? Do you have a go to gluten free recipe?
Cuts into 16 pieces
Ingredients
375g courgette, grated
1 carrot, grated
100g cheddar cheese, grated
1 onion, quartered
200g bacon lardons
60ml olive oil plus 2 teaspoons extra
5 eggs
2/3 cup of gluten free plain flour
1 teaspoon baking powder
How to – Traditional
- Preheat oven to 180C. Grease and line a 17cm x 26cm slice pan with baking paper.
- Grate zucchini, place it in a sieve over a bowl, and squeeze out as much liquid as possible.
- Grate carrot and cheese separately. Set aside.
- Add the carrot to the TM bowl and grate for 5 seconds on speed 4. Set aside.
- Heat 2 teaspoons olive oil in a frying pan over medium heat. Add onion and cook for 2–3 minutes until softened. Add bacon lardons and cook for a further 3–4 minutes until just golden. Remove from heat.
- In a large mixing bowl, lightly beat the eggs with the 60 ml olive oil.
- Stir in the flour and baking powder until just combined.
- Fold through the zucchini, carrot, cheese, onion, and bacon until everything is evenly distributed.
- Pour the zucchini mixture into the prepared and pan and baked for about 35-40 minutes until the slice is golden and cooked through. Allow to cool slightly before slicing.
How to – Thermomix
- Preheat oven to 180C. Grease and line a 17cm x 26cm slice pan with baking paper.
- Place the zucchini into TM bowl and chop for 5 seconds on speed 4. Set aside in a sieve and squeeze as much of the liquid out as possible.
- Add the carrot to the TM bowl and grate for 5 seconds on speed 4. Set aside.
- Chop the cheese into smallish chunks and add to TM bowl. Grate for 5 seconds on speed 6. Set aside. Don’t worry about washing the bowl.
- Add the onion to TM bowl and chop for 5 seconds on speed 3. Add the bacon bits and 2 teaspoons olive oil and cook for 3 minutes at 120C on speed 1 with the lid OFF.
- Add the olive oil, eggs, flour, baking powder, the veggies and the cheese and mix for 5 seconds on speed 4.
- Pour the zucchini mixture into the prepared and pan and baked for about 35-40 minutes until the slice is golden and cooked through. Allow to cool slightly before slicing.
