Zucchini and Bacon Slice Recipe – Cook it Real Good

This zucchini slice with bacon is a breeze to put together, brimming with everyday healthy ingredients. It’s one of those all-day dishes that fits perfectly into busy family life — whether it’s breakfast, a quick lunch, or a cozy dinner.

You can serve it hot out of the oven or pop it in the fridge for a cold treat. It freezes beautifully too, making it a fantastic meal prep option. This recipe is a fresh twist on my classic Healthy Zucchini Slice, just jazzed up with extra veggies and smoky bacon!

What’s awesome about this zucchini slice with bacon is how flexible it is. You can toss in whatever vegetables you have—mushrooms or corn work wonderfully—or swap the bacon for ham if you prefer. It’s a recipe you can truly make your own.

What Makes It So Handy

This zucchini slice with bacon hits that sweet spot between being simple, healthy, and seriously handy. It’s an easy bake made with ingredients you already have on hand, perfect for busy weeknights (try these 30-minute ground beef zucchini boats for another fast option), lunchboxes, or a quick breakfast.

• Fast and fuss-free: Just grate, mix, pour, and bake. All you need is a frying pan, mixing bowl, and baking dish.
• Versatile: Enjoy it warm or cold, swap bacon for ham, add corn or mushrooms, or switch up the cheese to whatever you love or have available.
• Meal prep superstar: This makes plenty of portions, stores well in the fridge for up to 5 days, and freezes perfectly for 3 months — ideal for busy mornings or easy lunches on the go.
• Kid-friendly and lunchbox approved: The slice holds its shape well, thanks to good drainage, so it packs neatly and stays firm in lunch containers. For a sweet lunchbox-friendly bake that also uses zucchini and carrot, try Carrot Apple Zucchini Bread.
• Balanced and filling: Eggs, cheese, and bacon bring protein, while zucchini and carrot add fresh veggies. Each portion has about 194 calories, making it a satisfying yet moderate meal.
• Flavour can be customized: Add herbs, a pinch of smoked paprika, or swap cheeses from cheddar to feta for a tasty twist — all without changing the simple process.
• Budget-friendly: Uses pantry staples and whatever fresh ingredients you have, making it easy to whip up in larger batches without breaking the bank.

If you’re all about quick meals that cut down on food waste by using up veggies in your fridge, travel well, and last all week, this zucchini slice with bacon will quickly become a favorite go-to in your kitchen.

Ingredients and Swaps

• 2 Zucchini, grated
• 1 Carrot, grated
• 2 tablespoons Olive Oil
• 1 Brown / Yellow Onion, diced
• 2 Bacon Slices / Rashers, diced
• ½ Red Capsicum / Bell Pepper, diced
• 5 Eggs, lightly whisked
• ¼ cup Milk
• 1 cup Self-Raising Flour
• 1 ¼ cups Grated Cheddar Cheese
• Salt and Pepper, to taste

Step-by-Step Method

1. Preheat oven to 180°C (350°F) and line a 9 x 9 inch (23 x 23 cm) baking dish with baking paper.
2. Grate zucchini and carrot into a colander, sprinkle with salt, and let rest for 10 minutes.
3. Heat 1 tablespoon olive oil in a frying pan over medium heat; add diced onion and diced bacon and cook, stirring regularly, until the onion is golden and the bacon is crisp; remove from heat and cool slightly.

4. Squeeze out excess moisture from the grated zucchini and carrot by hand or by wrapping in a clean dish towel and wringing.

   

5. Transfer the squeezed vegetables to a large mixing bowl and add diced red capsicum, the cooked onion and bacon, 1 cup grated cheddar, and 1 cup self-raising flour; stir to combine.
6. Add whisked eggs, 1/4 cup milk, the remaining olive oil, salt, and pepper; stir until fully combined.
7. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
8. Sprinkle the remaining 1/4 cup grated cheddar evenly over the top.
9. Bake for 35–40 minutes at 180°C (350°F) until set and springy/firm to the touch.
10. Allow the slice to cool before cutting into squares.

Texture and Prep Tips

One of the biggest letdowns in baking zucchini dishes is ending up with a soggy mess because the veggies weren’t drained properly. Don’t worry—we’ve all been there! Follow these simple steps to make sure your zucchini slice with bacon turns out perfectly every time.

1. Grate zucchini into a colander, sprinkle lightly with salt, and let it rest for 10 minutes.
2. Wrap the grated zucchini in a clean dish towel and wring it out over the sink, or simply squeeze handfuls firmly with your hands into a separate bowl.

Pro tip: You don’t need to remove every last drop of liquid—just a good squeeze is enough. A little moisture won’t hurt the final bake; in fact, that gentle moisture is what keeps bakes like moist zucchini bread tender.

• If you can’t find self-raising flour, blend 1 cup plain flour with 2 teaspoons baking powder.
• Always drain moisture from zucchini and carrot well to avoid a soggy slice.
• Throw in any extra veggies you love to mix things up, like mushrooms or corn.

• Swap bacon for ham if you want a milder flavour—no need to fry the ham, just mix it in raw with the other ingredients.

Simple Swaps and Add-Ins

Want to switch things up? Here are some simple swaps and add-ons that keep this zucchini slice with bacon fresh and exciting:

• Bacon swaps: Try diced ham or pancetta instead of bacon. If you use pre-cooked ham, just skip the frying step and stir it in with the onion and other ingredients.
• Vegetarian version: Leave out the bacon. Add 1 cup sliced mushrooms, 1 cup drained sweetcorn, or 2 cups baby spinach (well squeezed) for bulk and flavour.
• Cheese options: Swap sharp cheddar for fresh mozzarella for a gooey texture, or crumble in feta cheese for a tangy twist. Remember to reduce added salt if you go with feta.
• Gluten-free: Use gluten-free self-raising flour, or mix 1 cup gluten-free plain flour with 2 teaspoons baking powder.
• Dairy-free/vegan-ish: Use plant-based milk and dairy-free cheese. For an egg-free version, add a binder like chickpea flour batter or a commercial egg replacer—note it will change the texture a bit.
• Lower fat: Use reduced-fat cheese and milk, or swap some whole eggs for egg whites to cut calories but keep structure.
• Herbs & spices: Stir in chopped chives, parsley, dill, or add a pinch of smoked paprika or chili flakes for a kick.
• Portion size: Make mini slices by baking in a well-greased muffin tin at 180°C (350°F) for 18–25 minutes until set. For another quick muffin-tin bake, try this cottage cheese egg bites recipe.
• Root veggie tweak: Grate a small potato or sweet potato along with zucchini for a heartier, firmer slice.

Storage and Make-Ahead Tips

Keep leftovers in an airtight container in the fridge for up to 5 days.

For longer storage, freeze slices in airtight containers or freezer bags for up to 3 months. Just thaw overnight in the fridge before enjoying. If you’re planning more make-ahead mains, try this creamy low carb chicken casserole with broccoli and bacon.

You can warm it up in the microwave or oven, or eat it cold straight from the fridge — I personally love it cold for a quick snack, paired with a crunchy Cucumber Ranch Salad.

Frequently Asked Questions

• Can I use frozen zucchini? — Yes! Just thaw completely and squeeze out as much moisture as you can. This keeps your slice from getting soggy.
• How do I avoid a soggy slice? — Drain the zucchini and carrot really well. Salt, let rest, then squeeze tightly using a kitchen towel or your hands. A good squeeze is key.
• Can I make this ahead and freeze it? — Absolutely! Let it cool fully, then freeze in an airtight container or zip-lock bag for up to 3 months. Defrost overnight before reheating.
• How should I reheat slices? — From the fridge, heat in a 180°C (350°F) oven for 10–15 mins or microwave for 30–90 seconds per portion. For frozen slices, thaw first, then reheat. For a quick side, pair with a bright street corn salad with Greek yogurt.
• Can I use plain flour instead of self-raising? — Yes, just add 2 teaspoons baking powder to each cup of plain flour.
• How do I know when the slice is cooked? — The top should be golden, and the center firm to touch. A skewer poked into the middle should come out mostly clean with only a few moist crumbs.
• Can I reduce the eggs? — You can reduce eggs a bit or swap some for egg whites, but eggs help the slice hold together. If you cut them down, add a tablespoon of extra flour or a binder like ground flaxseed mixed with water to keep it stable.
• Can I double or halve the recipe? — Definitely! Just scale ingredients up or down and use a bigger or smaller baking dish. Cooking time may vary — bigger or thicker slices take longer, smaller ones less.