Name: Australian Zucchini Slice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Australian
Ingredients: 2 medium zucchinis (grated and squeezed dry); 4 large eggs; 1/2 cup all-purpose flour; 1 tsp baking powder; 1 cup grated cheese (cheddar or Parmesan); 1 small onion (finely chopped); 1/2 lb (225g) ground beef (cooked and drained); 2 tbsp olive oil; Salt and pepper to taste; Optional: 2 tbsp chopped fresh herbs (parsley, chives)

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Why You’ll Love This Recipe

I love how filling and flexible this zucchini slice is. The ground beef adds richness and turns it into a complete meal, while the eggs, cheese, and veggies give it a balanced texture. It’s great warm or cold, packs well in lunchboxes, and stores beautifully for days. When I need something easy but nourishing, this is always a great choice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (grated and squeezed of excess moisture)
Eggs
All-purpose flour
Baking powder
Grated cheese (like cheddar or Parmesan)
Onion (finely chopped)
Ground beef (browned and drained)
Olive oil
Salt and pepper
Optional: chopped herbs (parsley, chives)

Directions

I preheat the oven to 350°F (175°C) and grease a baking dish.
I brown the ground beef in a skillet over medium heat, seasoning lightly with salt and pepper. Once cooked, I set it aside to cool slightly.
I grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
In a large bowl, I whisk the eggs, then stir in the flour and baking powder until smooth.
I fold in the grated zucchini, chopped onion, cheese, cooked ground beef, and any herbs I’m using. I season everything with salt and pepper.
I drizzle in a little olive oil to help keep the slice moist, then mix everything together until well combined.
I pour the mixture into the prepared baking dish and smooth the top.
I bake for 45–50 minutes, or until the top is golden and the center is set. After cooling slightly, I slice and serve.

Servings and timing

This recipe makes 6 to 8 slices and takes about 1 hour total—15 minutes to prep and 45 minutes to bake.

Variations

I sometimes add a handful of corn kernels or grated carrots for extra color and sweetness. Fresh herbs like dill or basil give it a nice lift, and for a spicier version, I stir in a pinch of chili flakes or paprika with the beef.

storage/reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. They reheat well in a 300°F oven for 10–15 minutes, or I enjoy them cold for a quick snack. They can also be frozen—just wrap them tightly and reheat straight from frozen in the oven.

FAQs

Can I use another type of meat?

Yes, I’ve made this with ground turkey or chicken as well. Just make sure it’s fully cooked and well-seasoned before adding it to the mix.

Do I need to cook the beef first?

Yes, I always brown the beef before mixing it in. It helps develop flavor and ensures the meat is fully cooked.

How do I keep the texture from getting soggy?

I squeeze as much moisture as possible from the grated zucchini before adding it to the batter. This step is essential for a firm, sliceable texture.

Can I make it gluten-free?

Absolutely. I swap the all-purpose flour for a gluten-free flour blend and it works just as well.

What kind of cheese works best?

I usually go with a sharp cheddar for flavor, but mozzarella, feta, or a blend of cheeses can all work depending on what I have on hand.

Conclusion

This Australian zucchini slice with beef is one of those reliable, comforting dishes I keep in my regular rotation. It’s flavorful, easy to make, and works beautifully for meals throughout the day. Whether served warm out of the oven or cold from the fridge, it’s always a delicious, no-fuss option that satisfies.