Three Cheese Zucchini Slice

 Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx 


I stumbled across this original recipe by Donna Hay which can be found HERE and when I saw the combo of cheese I was like now THAT is my kind of zucchini slice. The kids (and when I say the kids I also include the husband lol) they LOVE it. 


So here is it and you must make it - stat! 


  • 1 Tablespoon Olive Oil
  • 1 Onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 rashers of bacon, rind removed and chopped
  • 450g zucchini (courgette) grated 
  • 200g fetta, crumbled
  • 200g ricotta
  • 1/2 cup (40g) finely grated parmesan or pecorino 
  • 1/4 cup chopped chives
  • sea salt and cracked black Peppe
  • 6 eggs
  • 1 cup (150g) self raising (self-rising) flour, sifted



  1. Pre-heat oven to 180c 
  2. Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic, and bacon and cook for 5 minutes or until light golden. 
  3. Place in a bowl with the zucchini, feta, ricotta, parmesan, chives, salt and Peppe and mix to combine.  
  4. Place the eggs and flour in a bowl and mix well to continue. Add to the zucchini mix and mix to combine. 
  5. Spoon into a lightly greased 20cm x 30cm tin lined with non stick baking paper and smooth with a palette knife. 
  6. Bake for 40-45 minutes or until golden and cooked through. Cut into slices to serve. Serves 8-10. 

To Freeze: Cut the zucchini into 8-10 portions and place in air tight containers, separated with non-stick cooking paper. Freeze for up to 3 months. 

To Defrost: Place the zucchini slice portion in the fridge overnight and allow to defrost completely before reheating in the oven or serving at room temperature. 


Marylin xx

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