Simple, affordable and super delicious, this zucchini and bacon slice makes a quick and tasty dinner or lunchbox addition. Freezer friendly and perfect eaten hot or cold, this easy one-bowl recipe uses basic pantry staples and only takes 10 minutes to prepare!
Healthy and delicious, this easy zucchini slice (courgette slice) makes the perfect side dish, a main course with fresh salad, or as a handy sandwich substitute in lunchboxes.
This recipe makes the best zucchini slice I’ve tried! You can’t go wrong with this classic Australian recipe.
It has been in my life for as long as I can remember. Growing up, the recipe featured in my mother’s old handwritten recipe book. And when I moved out of home, it was one of the first recipes that I wrote in mine! It is such an easy recipe to make and transforms common vegetables into something exceptional! I always keep a batch in the freezer, ready to grab for easy school lunches or snacks.
Zucchini (courgette or summer squash) is an incredibly healthy, nutrient dense and versatile ingredient. If you have extra in your garden or are doing an end of week fridge clean out, why not give this recipe a try!
How to make zucchini slice
This zucchini slice recipe is made using basic fridge and pantry staples, making it an easy and affordable option to keep in the freezer, ready for a busy weeknight or school morning!
For this recipe, you will need (see the recipe card below for exact quantities);
- Zucchinis. Around 3 medium sized zucchinis (around 400 grams) is perfect. Grate them as finely or coarsely as you like.
- Onion.
- Bacon. Or use chopped ham or chorizo.
- Cheese. I use tasty cheese, but fresh parmesan can also be used for a sharper flavour.
- Salt and pepper.
- Olive oil.
- Eggs.
- Self raising flour. Use white or wholemeal, depending on your preference.
To make zucchini slice;
In the time that I have made this recipe, I have only made one alteration, which is frying the bacon and onion in a pan before adding it to the mixture. This is optional, but frying the bacon releases the bacon fat and really brings out the flavour. If you have time, I highly recommend this step!
Otherwise, combine the ingredients together in a bowl and stir until well combined.
Spread the mixture into a lined baking tray (metal or glass is fine, I use a 20 cm x 30 cm tray). Slightly smaller sizes can be used, but cooking times may vary).
Bake for 30-40 minutes, or until lightly browned on top. Enjoy hot or cold!
Bacon and zucchini slice is also an easy and fun recipe for kids to learn. Depending on their ages, kids can help pick the zucchinis from your garden, grate vegetables, measure ingredients and mix the batter. It also makes a budget-friendly, affordable meal that any uni student should know!
Recipe variations
You can adapt this slice to suit whatever vegetables you have in your fridge at the time. Keep the base recipe the same and try throwing in some of your favourite add-ins.
- Try adding some grated carrot or some peas or corn or chopped cherry tomatoes.
- Add some chopped chives or parsley.
- Try adding ⅓ cup of crumbled feta cheese or ricotta.
- Chop and fold through any leftover roasted veggies like pumpkin or sweet potato.
- This step is optional, but try frying the bacon and onion (and add a little garlic if you like!) before adding it to the mix.
- For vegetarian zucchini slice, swap the bacon for another vegetable of your choice!
- For zucchini slice muffins, simply add the mixture to muffin trays greased with a light oil spray. Bake for around 15 minutes, or until the muffins are completely cooked through. Look for golden tops and check the muffins with a skewer. If it comes out clean, they are ready!
- Use any flour. The beauty of this recipe is that it is very versatile! Use any flour that you like. Wholemeal/whole wheat flour can be used, as can gluten free. If using gluten free flour, you will need to add 1-2 teaspoons of baking powder.
Helpful tips
- Make a double batch; one for dinner and one to serve over the following days for lunches. (Or freeze in individual serves for easy lunchbox snacks).
- Use this recipe as a base. You can change it to suit whatever you have available in your fridge. Add your favourite grated or leftover vegetables and toppings.
- To save dishes, the slice can be mixed directly in the tray it is baked in.
- Test the slice the same way you would test a cake. Insert a wooden skewer into the middle. If it comes out clean, the slice is ready.
- Let the slice sit in the pan for five minutes before removing to a cooling rack. The slice will hold its shape better as it cools.
How to store zucchini slice
This zucchini and bacon slice will keep in an airtight container in the fridge for up to 5 days.
Can you freeze zucchini slice?
Absolutely! The pieces can be individually wrapped in paper and stored in a container in the freezer for up to 3 months. To thaw, simply leave individual slices at room temperature, or place in the refrigerator overnight. Frozen zucchini slice can also be microwaved to re-heat.
Individual portions can be added to lunchboxes in the morning and will be thawed by lunch time.
You’ll love these other lunchbox snack and sandwich alternatives!
- double chocolate zucchini muffins
- vegetable nuggets
- homemade sausage rolls
- avocado, banana and carrot muffins
If you try this zucchini and bacon slice recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Zucchini and Bacon Slice
Ingredients
- 3 medium zucchinis approx 400 grams, grated
- 4 strips/rashers bacon approx 160 grams, sliced
- 1 small brown onion finely diced
- 1 cup tasty cheese shredded
- 5 large eggs
- ½ cup olive oil
- 1 ¼ cups self raising flour
- ½ tsp salt
- black pepper
Instructions
- Pre heat the oven to 180 °C (356 F). Grease and line a 20 cm x 30 cm baking/slice tray with baking paper. (Other size trays can be used, but cooking times will vary). For zucchini slice muffins, grease muffin or cupcake trays with oil spray.
- ***This step is optional*** Add the bacon and onion to a small frying pan and cook over medium heat until the onion is tender and the bacon has browned and become slightly crispy.
- Place all of the ingredients into a bowl and stir until combined. Add to the baking tray and bake for 30-40 minutes (muffins 15 minutes), or until lightly browned on top and cooked through. You can test the slice by inserting a wooden skewer into the middle. If it comes out clean, it is ready!
- Remove the slice from the oven and rest in the tray for 5-10 minutes before placing the slice on a wire rack to cool.
- The slice can be served warm, or sliced once it has cooled. Store in an airtight container for up to 5 days, or wrap and freeze for up to 3 months in a container. Individual slices can be frozen ready for school lunchboxes. Enjoy!
Video
Notes
- If the zucchini releases excess liquid when grated, squeeze a little excess water out before adding the zucchini to the mixing bowl to stop the batter becoming too wet. If the batter is a little runny, add slightly more flour.
- Make a double batch; one for dinner and one to serve over the following days for lunches. (Or freeze in individual serves for easy lunchbox snacks).
- Use this recipe as a base. You can change it to suit whatever you have available in your fridge. Add your favourite grated or leftover vegetables and toppings. Some crumbled feta or extra veggies make great additions!
- To save dishes, the slice can be mixed directly in the tray it is baked in.
- Test the slice the same way you would test a cake. Insert a wooden skewer into the middle. If it comes out clean, the slice is ready.
- Let the slice sit in the pan for five minutes before removing to a cooling rack. The slice will hold its shape better as it cools.
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