Zucchini Slice Recipe (or Zucchini Bake)

I grew up on zucchini slice, or as my family called it, zucchini bake.

As a kid, I wasn’t a huge fan because my mum put tomato in it and I hate tomato.

As an adult, it dawned on me I could make this whatever way I wanted and it has become an incredibly versatile dish for me.

Plus, this is a dish that can be eaten hot or cold, is ideal for lunches and if you wanted, you could make it as muffins instead of a slice.

Here is my recipe, plus some variations at the end. This recipe and more frugal ones can be found in 26 Ingredients for only $4.95.

Zucchini Slice

Serves 4 – 6
Cooking Time 30 – 40 minutes + 15 minutes preparation
Ingredients
3 zucchini, grated with skin on
1 large onion, diced
1 cup cheese, grated
1 cup self-raising flour
½ cup oil
4 eggs, lightly beaten
1 Cup ham, diced
1 cup of corn (I usually use frozen and throw them in the mixture still frozen because they will be baked)

Preheat oven to 180ºC/350ºF and grease a casserole dish
Place all ingredients in a large mixing bowl and mix well
Pour into greased dish and bake for 30-40 minutes

*Zucchini Bake can be frozen for 1 month

Variations
Add sliced tomato on top
Dice 1 tomato and mix it through
Add other vegetables like chopped mushrooms, capsicum or sundried tomatoes
Use other meat – diced a leftover sausage if you don’t have ham or shredded roast chicken. Any precooked meat chopped up works well.
Leave out the meat and go vegetarian!