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A quick, simple, and wholesome zucchini slice with bacon that is versatile for breakfast, lunch, or dinner. It can be served warm or cold, packed with fresh veggies, cheese, and smoky bacon, making it perfect for meal prep and lunch boxes.

Ingredients

Scale
  • 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
  • 1¼ cups grated cheddar cheese
  • Salt and pepper, to taste

Instructions

  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, ¼ 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 ¼ 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.

Notes

Ensure to properly drain zucchini and carrot to avoid sogginess by salting, resting, and squeezing out moisture., You can substitute self-raising flour with 1 cup plain flour plus 2 tsp baking powder if needed., Swap bacon for ham or pancetta; for pre-cooked ham, skip frying and mix directly., Add other veggies like mushrooms, corn, or baby spinach for variations., Use different cheese types such as mozzarella or feta for texture and flavor changes., Make it gluten-free using gluten-free self-raising flour or suitable substitutes., For dairy-free or egg-free versions, use plant-based milks, dairy-free cheese, and binders like chickpea flour batter or commercial egg replacers., Reduce fat by using reduced-fat cheese, milk, or egg whites., Herbs and spices like chives, parsley, dill, smoked paprika, or chili flakes can be added for flavor., Portion as mini slices by baking in a muffin tin for smaller servings., Store leftovers airtight in fridge for up to 5 days or freeze for up to 3 months; reheat in oven or microwave., Recipe can be doubled or halved with adjustments to baking dish and time.

Nutrition

Find it online: https://mamapantry.com/zucchini-and-bacon-slice-recipe-cook-it-real-good/