I know I have posted other recipes for zucchini pies/ slices. But this is the easiest and maybe the yummiest.
An oldie but a goodie, it comes from the now defunct Australia Good Taste magazine. The quantities  in bold print are the one I used, to make this recipe a bit more healthier (I find that all this oil and cheese makes the pie very greasy)


melted butter, for greasing
150g (1 cup) self-raising flour
350g (about 2 large) zucchini, coarsely grated
1 large brown onion, chopped
165g/ 110g (1½ cups/ 1 cup) cheddar, grated
3 middle bacon rashers, rind removed, diced
5 eggs
250ml/ 65ml (1 cup/ 1/4 cup) olive oil
salt and pepper
3 medium tomatoes, sliced (or cherry or grape tomatoes, which I used)


    1. Preheat oven to 180°C. Brush a 22cm (base measurement) springform pan with the melted butter to grease. Line the base with non-stick baking paper.
    2. Sift the self-raising flour into a large bowl. Add the zucchini, onion, 110g/ 75g (1 cup/ 2/3 cup) cheddar and bacon and mix well to thoroughly combine.
    3. Place the eggs and the olive oil in a large bowl and use a fork to whisk until well combined. Season with salt and pepper. Add to the zucchini mixture and use a large metal spoon to fold until well combined.
    4. Spoon the mixture into the prepared pan and sprinkle with remaining grated cheddar. Arrange the tomato slices in a single layer over the top of the pie.
    5. Bake in preheated oven for 1 hour or until golden brown and cooked through. Remove from oven and allow to stand for 10 minutes before removing from the pan. Serve warm or at room temperature, cut into wedges, with a green salad and crusty bread.
    6. Eat!

I use a round 22cm glass dish to bake the pie, which I line with baking paper.
I use the weight amount of zucchini (350g), because 2 large zucchinis weigh lots more and affect the cooking time. Also, when you grate the zucchini, squeeze as much liquid out of it as you can, otherwise I find the pie is too wet and takes longer to cook. In my oven it was about 1h30.
It’s best eaten within the next few days ( I found that freezing is ok, but not the same after being defrosted).
It makes a great dish for a picnic. And it’s yummy with tomato ketchup!


  1. Hi Anne, I looked up this recipe today after the picnic in Kings Park, because it was so yummy 🙂 and I’d like to make it. I think there is a mistake. It says: 165g/ 110g (1½ cups/ 1 cup) but then it doesn’t say what ingredient you mean. I think it is the cheese, but I’m not sure. Can you fix it? Love! Bec xo

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