One late spring afternoon, my youngest came home from school clutching a crumpled napkin with what looked like a smear of green and gold. “Ms. Taylor packed this in her lunch today,” he said, pointing at the remnants. “It smelled like pizza but wasn’t.”
The next morning, I knocked on Ms. Taylor’s classroom door during drop-off and asked, half-laughing, “What was in that lunchbox?” She grinned and handed me a handwritten recipe—faded, stained, and clearly beloved. That’s how this zucchini slice became a family staple.
Now, I make it on those in-between days when dinner shouldn’t feel heavy, but we still want something warm and filling. I’ll often prep it during homework time or while chatting on speakerphone with my sister. It bakes up golden and tender, and not a single kid in my house minds the zucchini—thanks to the gooey cheese and little sweet pops from the golden raisins.
Sometimes, I pack it into lunchboxes, and other times it shows up as a side dish when neighbors come over for grilled chicken. It’s a recipe that lives in our house now—adaptable, cozy, and unfussy. Just the way I like it.
Short Description
Classic Zucchini Slice is a savory, tender bake made with grated zucchini, cheese, raisins, and herbs. It’s quick, versatile, and perfect as a light main or side dish for busy weekdays or laid-back gatherings.
Key Ingredients
For the Base:
- 2 cups self-raising flour (or all-purpose flour + 2 tsp baking powder)
- 1 cup grated zucchini (squeezed dry)
- ½ cup grated cheddar cheese (or any melty cheese)
- ½ cup golden raisins (or sultanas)
- 1 tsp dried oregano (or fresh thyme)
- Salt and pepper, to taste
For the Batter:
- 2 large eggs
- ⅓ cup milk (or buttermilk for tang)
- ¼ cup olive oil (or melted butter)
Tools Needed
- Box grater or food processor
- Mixing bowls (1 large, 1 medium)
- 8×8-inch square pan or loaf tin
- Parchment paper
- Whisk
- Spatula
Cooking Instructions
Step 1: Prepare the Zucchini
Grate the zucchini, then place it in a clean kitchen towel or cheesecloth and squeeze out all the moisture. This step keeps the slice light instead of soggy.
Step 2: Preheat & Prep the Pan
Set your oven to 375°F (190°C). Grease and line your baking pan with parchment paper, letting some overhang for easy removal.
Step 3: Mix the Dry Ingredients
In a large bowl, combine flour, grated zucchini, cheese, raisins, oregano, salt, and pepper. Stir until evenly mixed.
Step 4: Make the Wet Mixture
In a separate bowl, whisk together the eggs, milk, and olive oil until smooth.
Step 5: Combine Wet and Dry
Pour the wet mixture into the dry. Gently fold until just combined. Don’t overmix—it should look thick but scoopable.
Step 6: Bake
Spread the mixture evenly into your prepared pan. Bake for 35–40 minutes, or until golden brown and a toothpick in the center comes out clean.
Step 7: Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Why You’ll Love This Recipe
– Easy to prep with simple ingredients
– Naturally vegetarian and family-friendly
– Works as a main or hearty side
– Travels well—great for lunchboxes and picnics
– Budget-friendly and uses pantry staples
– Sneaks in veggies without complaints
Mistakes to Avoid & Solutions
Mistake 1: Skipping the zucchini squeeze
If you skip squeezing the zucchini, your slice will be too wet and dense. Wrap the grated zucchini in a towel and squeeze hard—get out as much liquid as possible.
Mistake 2: Overmixing the batter
Stir just until the wet and dry combine. Overmixing leads to a tough texture.
Mistake 3: Using too much cheese
It’s tempting, but too much cheese can make the slice greasy and heavy. Stick to ½ cup or adjust the oil to compensate.
Mistake 4: Undercooking the center
Make sure a toothpick comes out clean from the center. If not, give it 5 more minutes and tent with foil if the top browns too quickly.
Mistake 5: Not seasoning properly
Zucchini is mild, so salt and pepper matter here. Don’t be shy with them.
Serving and Pairing Suggestions
Serve warm with a dollop of Greek yogurt or sour cream
Great beside grilled chicken, fish, or a green salad
Pack into lunchboxes with a side of hummus and raw veggies
Cut into small squares for a potluck or brunch spread
Top with avocado slices and a poached egg for breakfast
Storage and Reheating Tips
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Slice, wrap individually, and freeze up to 2 months.
Reheat: Microwave on low for 30–45 seconds or bake at 325°F (160°C) for 10 minutes until heated through.
FAQs
1. Can I make this gluten-free?
Yes! Use a gluten-free self-raising flour blend or add 2 tsp baking powder to your favorite gluten-free flour.
2. Can I use frozen zucchini?
You can, but thaw it completely and squeeze out all moisture first.
3. Is it okay to leave out the raisins?
Absolutely. They add a touch of sweetness, but you can skip them or sub with chopped sun-dried tomatoes for a savory twist.
4. Can I make this dairy-free?
Yes—use a dairy-free cheese and plant-based milk. Olive oil is already dairy-free.
5. Can I make it ahead of time?
Definitely. It tastes great cold or room temp, so bake the night before and store in the fridge.
Tips & Tricks
– Use buttermilk instead of milk for a tangy flavor boost
– Add a pinch of chili flakes for gentle heat
– Swap cheddar for mozzarella or feta for a different taste
– Line your pan well to avoid sticking
– Let it cool before slicing for clean, neat pieces
Recipe Variations
1. Mediterranean Twist
Swap raisins for chopped sun-dried tomatoes, add crumbled feta instead of cheddar, and stir in a handful of chopped olives. Replace oregano with basil.
2. Protein Boost
Add ½ cup chopped cooked bacon or diced ham to the mix for a meaty version. Bake as usual.
3. Veggie-Packed
Stir in ¼ cup grated carrot and ¼ cup finely chopped spinach for extra nutrition. Be sure to squeeze the carrot dry, too.
4. Low-Carb Version
Use almond flour (1½ cups) and ½ tsp baking powder. Expect a denser texture and add an extra egg to help bind.
Final Thoughts
I baked a double batch of this zucchini slice last weekend when we had a surprise visit from my husband’s cousin and his three kids. It vanished before I even had time to refill drinks. What I like most is how unfussy it is—just stir, bake, and slice. You can sneak in extra veggies or dress it up with herbs from the garden. And when it’s sitting on the counter, golden and warm, it feels like you’ve made something generous and good.
Sometimes, that’s all a meal needs to be. I’ve passed the recipe to the school’s office assistant, the neighbor’s teen who’s learning to cook, and even a volunteer at the library. I hope it finds its way to your kitchen next.
Classic Zucchini Slice
Ingredients
For the Base:
- 2 cups self-raising flour or all-purpose flour + 2 tsp baking powder
- 1 cup grated zucchini squeezed dry
- ½ cup grated cheddar cheese or any melty cheese
- ½ cup golden raisins or sultanas
- 1 tsp dried oregano or fresh thyme
- Salt and pepper to taste
For the Batter:
- 2 large eggs
- ⅓ cup milk or buttermilk for tang
- ¼ cup olive oil or melted butter
Instructions
- Grate the zucchini and squeeze out all moisture using a towel or cheesecloth to avoid a soggy slice.
- Preheat oven to 375°F (190°C). Grease and line an 8x8-inch pan with parchment, leaving an overhang.
- In a large bowl, stir together flour, zucchini, cheese, raisins, oregano, salt, and pepper.
- Whisk eggs, milk, and olive oil in a separate bowl until smooth.
- Add wet to dry. Fold gently until just combined. The batter should be thick and scoopable.
- Spread into the pan and bake for 35–40 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack. Slice and serve warm or at room temp.
