Zucchini Slice (Thermomix Recipe Included)

To be completely honest, I have NO idea where I got this recipe… I have a feeling that my Aunty Joan found it in a women’s weekly magazine many moons ago and made it for the family. I think we have been making it ever since and of course it has been changed and tweaked to the recipe you see today.


Zucchini Slice really is an Australian institution recipe… and this is my family’s recipe. Please realise that now I add all sorts of things to it. I add grated carrot instead of bacon when I want to make it vegetarian, I just add grated carrot as well as bacon too. If it is growing in the garden, I always put in some cooked (drained) chopped up spinach as it just adds an extra dimension. You could chops up a few extra herbs, add different cheese, pop in that half a can of corn that was left over from some other recipe or chop up that half of a tomato. Really the only thing you need in to be called a zucchini slice is the zucchini and the eggs!

I have also just adapted it for the Thermomix and because the it chops a lot finer it has a great taste without chunky bits, so you could possible hide more vegetables if you so desire! (evil cackle)

I forgot to take pictures (I’ve been so busy and I was making it for lunches), but it really is an easy recipe, so you don’t need photographic help! If you like this recipe you would love my blog on Mini Vegetable Frittatas.

Zucchini Slice
Serves 8-10 people  or makes 20 smaller slice portions

2 onions
1 tablespoon butter (20g)
3 rashers bacon
3 zucchini’s
1 cup plain flour (160g – 170g) (Gluten Free Flour works just as well)
6 – 8 beaten eggs (this depends on the size and how much extra stuff you put in)
1 ½ cups grated cheese (170g) (any cheese you like, more I’ve you want it particularly cheesy)

1. Preheat over to 180°C.
2. Prepare large slice tin. (25cm by 35cm)
3. Saute finely chopped onion and bacon in a frying pan.
4. In a large bowl, grate Zucchini’s, and add sautéed onion and bacon.
5. Add all other ingredients and mix well.
6. Put mixture into prepared slice tin and cook in oven for 40 – 45 minutes until golden brown.
7. Cool in the tin, slice and eat!

Thermomix Version TM31, 5 and 6 Compatible 


1. Preheat over to 180°C.
2. Prepare large slice tin with baking paper. (25cm by 35cm)
3. Place roughly chopped onion and bacon into mixing bowl and chop 5 seconds/speed 7.
4. Scrape down sides of mixing bowl and sauté 5 minutes/Varoma/speed 1.
5. Add roughly chopped Zucchini’s and chop 5 seconds/speed 7.
5. Secure in Butterfly and add all other ingredients Mix 10 seconds/speed 2. Scrape down the sides of the bowl and repeat. (Please make sure you put the mixing cap on as flour will go everywhere as I learnt the hard way)
6. Put mixture into prepared slice tin and cook in oven for 40 – 45 minutes until golden brown
7. Cool in the tin, slice and eat!

This recipe and 10 others (although they are all sweet) are available in my Slices e Book for only $3.99


I hope this great healthy slice becomes apart of your family meals as it has mine!

Enjoy Irresponsibly!








Liz x




Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.




  1. Irene Rus

    Made this in square cake pan and into 1 dozen square cake pan tin – I added 3 mushrooms, a few sun dried tomatoes as well.

    • Elizabeth Connolly

      Yum!!! Don’t you love how versatile it is….!! Thanks for commenting and letting me know! Liz xx

  2. Leanh

    A friend recently made this recipe and it was delicious! I am interested in making this as a finger food for my 10 month old and wondering if this recipe freezes well (or if freezing should be avoided altogether?)

    • Elizabeth Connolly

      Hi…. 🙂 thanks do much for stopping by to say hello… I’m glad you like the recipe 🙂
      It does freeze ok… But sometimes is a bit watery when defrosting… If you heat it up in the oven from frozen that helps as the water evaporates, but be careful as it can then become overcooked! I gave forgotten about then she reheating and they ended up like rubbery pucks!!!! LOL

  3. Steph

    Hey Liz,
    This one is a huge hit in our house! The kids take it to school for breakfast on our early mornings. The staff at before school care were so impressed they’ve added zuchinni slice to their afternoon tea menu.


    • Elizabeth Connolly

      Hi Steph, I’m so glad.. its a great way to get veggies into the kids! 🙂 thanks for stopping by! Liz x

  4. Anna @ shenANNAgans.com

    Liz… Looks relish. Frittata is a solid go to meal in my house. Haha… Your advice to really blitz the veggies is gold, my sister refuses to eat vegetables, that’d be a good way to sneak in the healthy. 🙂

    • Liz Connolly

      Yes Anna… grating and chopping or food processing veggies is a great way to hide them 🙂 I also stem, mash and put them into all sorts of dishes, Cauliflour and carrot into mac and cheese, broccoli into chicken nuggets… It all ad great flavour with out them same wwww veggies 🙂 Thanks for dropping by! Liz x


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