A fuss-free, veggie-packed bake that’s perfect hot, cold, or in a lunchbox.
Ahh, zucchini slice. The humble Aussie bake-sale hero, lunchbox legend, and last-minute dinner lifesaver. It’s the kind of dish that turns a few leftover veg and eggs into something surprisingly delicious. This single-serve version gives you all the nostalgic flavour of the CWA original — minus the slab-sized tray and excess portions you’ll forget in the fridge until they grow legs.
Whether you need a light dinner, a hearty snack, or a “take-to-work” lunch, this one’s got your back.
💪 Nutritional Highlights (Per Serve):
- Calories: ~320
- Protein: 14g
- Fibre: 3g
- Key nutrients: Vitamin A (from carrot & zucchini), B12 (if using bacon), calcium (from cheese), protein (egg)
🛒 Ingredients (Serves 1)
- 1 small zucchini, grated
- 1 small carrot, grated
- 1 egg
- 1 tbsp plain flour (or wholemeal)
- 2 tbsp grated tasty cheese (or cheddar)
- 1 tsp olive oil
- 1 small slice of bacon, finely chopped (optional)
- ½ spring onion or 1 tbsp finely chopped brown onion
- Salt & pepper, to taste
- Optional: pinch of mixed herbs or chopped parsley
👩🍳 Instructions
- Preheat oven to 180°C (fan 160°C). Grease a ramekin or small oven-safe dish (around 1-cup capacity).
- Grate & squeeze:
Grate zucchini and place in a clean tea towel or paper towel. Squeeze out excess liquid — this helps prevent soggy slice syndrome. - Mix it all together:
In a bowl, beat the egg. Add grated zucchini, carrot, flour, cheese, oil, bacon (if using), onion, and herbs. Stir to combine. Season with salt and pepper. - Pour & bake:
Pour the mixture into your prepared ramekin and smooth the top. Bake for 25–30 minutes, or until golden and firm in the centre. - Cool slightly before removing or serving.
Can be eaten straight from the dish, or lifted out and sliced in half like a mini loaf.
🥶 Storage & Reheat Tips:
- Fridge: Keeps well for 3 days. Reheat in microwave for 30 seconds or eat cold.
- Lunchbox tip: Cool completely before packing so it doesn’t get sweaty.
- Freezer-friendly? Yep! Wrap tightly and freeze for up to 1 month. Defrost in the fridge overnight before reheating.
🔄 Swap Suggestions:
- No carrot? Use corn kernels or grated sweet potato.
- Gluten-free? Swap flour for almond meal or a GF flour blend.
- Veggie-only? Skip the bacon and add chopped capsicum, mushroom, or extra herbs.
🧺 Perfect Pairing Ideas:
- For lunch: Pair with a small green salad and a wedge of lemon.
- For dinner: Serve with roasted cherry tomatoes or sautéed mushrooms on the side.
👋 Share the Slice Love:
Did this mini slice bring back memories of bake stalls and Grandma’s kitchen? Leave a Like, or tag your remake on socials! Hungry for more? Subscribe for more easy veggie dinner ideas.
