My friend Genie passed away three years ago, and I miss her every day. This was her famous zucchini slice.
- 2 cups grated zucchini (or a mix of grated zucchini and other vegetable – I used 1½ cups of zucchini and ½ cup of grated carrot)
- 1 cup of grated cheese (I used a mix of Provolone Piccante and King Island cheddar)
- 5 large (59g) eggs
- 1 large onion, peeled and chopped
- 1 cup self-raising flour
- 3 rashers of bacon
- ½ cup light olive oil
1. Dice the bacon and panfry until crisp. Preheat oven to 175C with fan.
2. Place all the ingredients, including the cooked bacon and eggs, in a large mixing bowl and stir to combine. Season with a little salt and a generous grinding of pepper.
3. Turn the mixture into a lined tin – I used a 31 x 14cm biscotti pan, but you could also use a 20cm square or a large loaf, or even several smaller tins (just be sure to adjust the cooking time accordingly). Bake for 40 – 50 minutes until firm and golden brown.
Click here for a printable version of this recipe
Fig Jam and Lime Cordial 
Mmm. This looks good.
I have a whole box of recipes from loved ones who have died.
I read through the entire box, tears running down my eyes, and then make up whatever yummy treat we used to share.
The recipes and the memories are intertwined.
Thanks for sharing. I’m making this and will say a prayer for you and Genie when we eat it!
A nice way to remember your friend – have a cup of tea and a piece of her famous slice….and remember the good times you shared together.
This sounds like it would be a good candidate for lunchboxes.
Beautiful post…..
Thanks for sharing, Celia. What a nice way to remember Genie. Your post evokes memories of my grandmother, who used to make great Teochew-style dumplings.
i’m sorry about your friend, celia. it’s difficult to cope with such loss, but i think it’s comforting to have something of her. my grandma used to make this raspberry pudding. each time i make it i feel somehow closer to her.
do you serve this hot or cold? i’m a bit reticent in using raw onion in baked dishes like this, since a very unfortunate meatloaf episode… the onions just steamed inside, so now i always caramelize them first. can you reassure me this is not necessary?
Thank you all. Genie was a very dear friend and neighbour, and we’re blessed to still have her family close by. I wrote a little about them here. She was always so kindhearted – one story as an example – when Big Boy was about 18 months old, he was a very finicky eater, and Genie thought he might eat an egg custard, so she made some for him and brought a small bowl up at dinner time. Big Boy took one bite, pulled a strange face, and puked it up all over his high chair. Genie and I laughed until we cried.. :)
Heidiannie – thank you. I often marvel at how food can remind us of our loved ones, but even more than that, provide us with a means to celebrate them. Maybe that’s why we have communion with bread and wine, and not just words and prayers.
Sally, having read your lovely post on pasteis, I know you understand this! :)
Wink, I have wonderful memories of my grandmother’s Bah Chung, and how she used to sort the rice grains before making it.
Spice Girl, Big Boy actually asked for this as a school lunch. It’s a very flexible recipe – the Dredgemeister told me yesterday that he often makes it with mushrooms, and I sometimes make this without bacon, substituting unfried pancetta or salami instead (saves a frypan). It’s important to use a nice, fairly strong flavoured cheese – I think mozzarella might be too mild.
Dana, what you say is very true – I do feel closer to Genie having made her slice. This recipe was very much her style – no fuss but delicious, and quick enough so that she could make it up and deliver it to anyone on the street in need.
I can’t reassure you that precooking the onions isn’t necessary if you don’t like them steamed. I don’t mind the texture at all like that, and they do end up sweet and translucent in the slice, but not brown and caramelised. You could leave the onions out altogether and substitute leek? And we served it hot for dinner, and served the leftovers cold the next day..
That’s such a lovely way to keep your friend’s memory alive and safe in your heart. Thank you for sharing this with us x Jo
I’m sorry to hear about your friend Celia! But what a lovely way to stay connected to her :D x
Thanks for opening up and sharing …not only your fabulous recipes but your life as well.
This recipe is one that I will be making later this week and I am in total agreement with Heidi Annie….will be thinking of you and Genie and praying for the two of you as well when this is served!
Hugs,
Jude
Celia, it’s just morning here in San Francisco (where I currently am)–and I want this so badly for breakfast. I fear the only thing my in-laws will have is more smoked salmon. Having married into this Jewish family, I’ve really come to love smoked fish–but really, enough is enough (we had it last night for dinner, too).
Jo, Lorraine, thank you…
Judy, I hope you and Heidiannie like this dish! It’s very simple to make.
Mark, I think this slice would actually work well with smoked salmon instead of the bacon – just toss it in with the rest of the ingredients! I think that might make it kosher as well? :)
Ive been making Genie’s recipe for years now, as you know Celia. I’ve accidentally cooked it at 220 degrees C. I’ve left out ingredients, substituted new ones and never had a failure. Genie even proposed throwing in the night before’s roast veges. Kids think its yummy bread and grown ups think its some sort of sophisticated crustless quiche. Its a shape changing wonder.
Bless you for keeping this recipe safe.. :)
My kids lived on something very similar to this when they were small. It is surprising how many more veggies can be grated into this and the little treasures have no idea!!
I was also a bit of a whizz at grating all sorts of things into spaghetti bolognaise!
Amanda, it’s quite astonishing how child friendly a recipe this is! My friend El makes it in a variety of different shaped pans and with all sorts of inclusions.
Hello!
What a georgous & tasty looking bread!!
I so love this!!
MMMMMMM,…lovely looking too!
Many greets from sunny Brussels!
I made Genie’s Zucchini Slice for our supper last night for dinner and we loved it! When my husband asked who Genie was I explained to him she was someone’s friend in Australia. Now your friend will be remembered each time we have this meal. I love the connections that are made through the internet, it makes distances melt away. I live in Portland, Oregon, USA.
Thank you for sharing.
Connie, thank you so much for trying this and taking the time to let me know. It’s nice that our friend Genie has made it all the way to Portland! :)
Cheers, Celia
This was the recipe that led me to this site…but so much more here to see! Thank you so much not only for this wonderful and easy dish my kids adore…but for so many more things to try. Beautiful food, but more importantly great inspiration! Thanks so much for such a well crafted site!
Cheers!
Tommy Dean
Tommy, thanks for stopping by! So glad you and your kids enjoyed this dish – it means a lot to me to be able to share a little of Genie’s love around.. :)
Reading your new post, I went back here, and got all emotional with your story again.
That lady who used to make the pasteis passed away last month. I thought about writing something, but could not bring myself to do it. This comment is actually the first time I write about it.
thank you for indirectly giving me the chance to “talk” about it. My Mom is still pretty devastated.
Sally, that is very sad, for you but especially for your mum. I’m sorry for your loss.
Thanks, Celia….
sending you a hug….
How did I miss this one? Food is such a great way to remember people.
I’m so sorry about the loss of your friend. :( I will definitely try her zucchini slice. It looks wonderful, and I’m sure it tastes the same! Thanks so much for sharing! :)
Sheila, thanks for stopping by! It’s nice to think that you’ll be enjoying Genie’s slice from afar, thank you! :)
Dear Celia I love your site.
I came home from work yesterday determined to make Genie’s slice, to find that I had no zucchinis. Instead I had a big bag of sweet potatoes and some carrots. So I used 2 cups or so of them, about a half cup of sundried tomatoes and some wood roasted capsicum (instead of the bacon), half feta and cheddar for the cheese, and tipped in the remains of the tomato oil.
My familiy loved it. My son said it was fantastic cold as a snack. I think it’s going to become a regular.
Melissa, thanks for dropping by – great to know the zucchini slice recipe works, even without zucchini! :)
omg yum