Easy Zucchini Slice with Bacon
Super easy zucchini slice, made from scratch. Featuring grated zucchini, cheese, bacon and onion in a light egg base, this classic Aussie recipe is versatile, freezer-friendly and made in just one bowl. It’s also great eaten hot or cold, making it perfect for lunchboxes, light lunch, afternoon tea or dinner.
Servings: 8
Calories: 380kcal
Ingredients
- 400 grams zucchini grated
- 200 grams bacon finely diced
- 1 small brown onion finely diced
- 1 cup cheddar cheese shredded (tasty cheddar cheese or Colby are great options).
- 5 large eggs
- ½ cup light olive oil mild tasting oil
- 1 ¼ cups self-raising flour 200 grams
- ½ teaspoon salt or to taste
- black pepper
Instructions
- Pre heat the oven to 180 °C (356 F). Line a 20 cm x 27 cm slice tray with baking paper.
- Place all of the ingredients into a bowl and stir until combined. *The bacon and onion can be fried in a pan first, but this is not essential.
- Add the mixture to the baking tray and bake for 35-40 minutes, or until golden 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 15-20 minutes before gently 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 3-4 days, or wrap and freeze for up to 3 months in a container.
Video
Notes
- In this recipe, the bacon is added directly to the batter, uncooked. Sometimes (if I have time), I will fry the bacon and onion in a pan before adding it to the mixture. Either way tastes great, but the fried bacon does add extra flavour, richness and texture.
- Add some additional veggies; grated carrot, corn or sliced spring onions can be added to the mixture before baking.
- Bacon can be swapped for ham, chorizo or even some finely chopped leftover chicken. Or for a vegetarian version, add vegetarian "bacon" or leave the meat out entirely. Tofu, sun-dried tomatoes, goats’ cheese or feta can be used in its place.
- Add a little grated parmesan for extra cheesy flavour.
- Top the slice with some freshly sliced tomato before baking.
- For zucchini muffins, divide the mixture into muffin trays instead. The cooking times will vary, depending on the size of your muffin tray.
- The slice will be very soft when first removed from the oven, so leave it to cool in the tray for around 20 minutes before attempting to remove it.
- Freezing; Cooked and cooled zucchini slice can be wrapped (individual slices or whole) and kept in an airtight container in the freezer for up to 3 months. Thaw at room temperature or in the fridge overnight before serving hot or cold.
- Storage; Zucchini slice will last in the fridge in an airtight container for 3-4 days.
- Reheating; To reheat zucchini slice, place individual pieces in the microwave for around 1 minute, or until heated through. A whole slice can also be covered and reheated in the oven, until steaming hot. Or pop individual pieces in an air fryer at 160 C for around 5 minutes, or until heated through.
- Please note that the nutrition information is based on the slice being divided into 8 slices, with one slice being one serve. The nutritional information is an estimate only and does not take into account any additional toppings, sides or sauces served with the slice.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 380kcal | Carbohydrates: 23g | Protein: 16g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 631mg | Potassium: 248mg | Fiber: 3g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 10mg | Calcium: 121mg | Iron: 1mg