Can I make the Zucchini and Bacon Slice ahead of time?

Yes, the Zucchini and Bacon Slice is perfect for meal prep. You can make it in advance, store it in an airtight container, and refrigerate it for up to 5 days. It also freezes well for up to 3 months, making it an excellent option for future meals.

Can I substitute the bacon with something else?

Absolutely! If you prefer a leaner option or don’t have bacon on hand, you can substitute it with ham. Simply skip the frying step and add the diced ham directly to the mixture.

Is this recipe gluten-free?

This Zucchini and Bacon Slice is not gluten-free by default because it uses self-raising flour. However, you can easily make it gluten-free by substituting the flour with a gluten-free alternative and ensuring you use gluten-free baking powder.

How can I add more vegetables to this slice?

Feel free to get creative with the vegetables you add. Mushrooms, corn, spinach, or even sweet potatoes would work wonderfully. Just make sure to drain any excess moisture from the vegetables to avoid a soggy slice.

Zucchini and Bacon Slice – Quick & Easy Recipe

Name: Zucchini and Bacon Slice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Western
Ingredients: 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 cup Grated Cheddar Cheese; Salt and Pepper, to taste

Description

This Zucchini and Bacon Slice is a healthy and versatile recipe that’s perfect for breakfast, lunch, or dinner. Packed with fresh vegetables and savory bacon, this slice is quick to prepare, easy to store, and can be served hot or cold. It’s an excellent option for meal prep, and it freezes well, making it a great addition to your weekly menu.

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
1 ¼ cup Grated Cheddar Cheese
Salt and Pepper, to taste

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Instructions

Preheat the oven to 180°C (350°F) and line a 9×9-inch baking dish with baking paper.
Grate zucchini and carrot, sprinkle with salt, and let sit for 10 minutes.
Heat 1 tablespoon of olive oil in a frying pan on medium heat. Add the diced onion and bacon, cooking until golden. Remove from heat and allow to cool.
Squeeze out excess moisture from the zucchini and carrot, then place in a large mixing bowl. Add capsicum, onion, bacon, cheese, and flour. Stir to combine.
Beat the eggs and add them to the mixture along with the milk, remaining olive oil, salt, and pepper. Stir to combine.
Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining ¼ cup of cheese over the top.
Bake for 35-40 minutes or until the slice is firm to the touch and cooked through. Let cool before cutting into squares to serve.

Notes

If you don’t have self-raising flour, substitute with plain flour and 2 teaspoons of baking powder per cup of flour.
Drain the moisture from the zucchini and carrot well to avoid a soggy slice.
You can substitute bacon with ham for a milder flavor, or even add extra veggies like mushrooms or corn.
This recipe can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Lunch
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 slice
Calories: 194
Sugar: 2g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 9g
Cholesterol: 60mg