Zucchini slice is a go-to recipe in my kitchen when there are excess zucchinis to use up. Easy, reliable and, most importantly, full of cheese and bacon so everyone in the house will eat it (and enjoy it 😉).
More Easy Zucchini Recipes and Quick Egg Recipes
- Chocolate Zucchini Cake
- Sweet Zucchini Bread
- Zucchini Fritters with Mint and Feta
- Bacon & Egg Panini
- Quiche Lorraine
- Capsicum, Bacon and Feta Quiche
- Goat’s Cheese Tart with Caramelised Onion
- Bacon & Egg Bake
- Turkish Zucchini Fritters (Kabak Mücver)
Ingredients for the Zucchini Slice Recipe
The main event: Finely grated zucchini, diced bacon, diced onion and eggs.
How to Make Zucchini Slice with Bacon
Step One: Place the grated zucchini in a colander and stir through the salt. Set the colander over the sink or a bowl and leave while preparing the remaining ingredients.
Step Two: Preheat the oven and line and grease a deep baking dish, ensuring the baking paper hangs over the sides for easy removal later.
Step Three: Heat the oil in a frying pan over medium heat. Cook the onion and bacon until softened and beginning to brown.
Step Four: Add the garlic and continue cooking until the bacon becomes slightly jammy and fragrant. Transfer the mixture to the freezer briefly to cool while preparing the egg mixture.
Step Five: Whisk together the eggs, oil, flour, baking powder, salt and pepper until smooth.
Step Six: Gently squeeze the zucchini to remove excess moisture, then add it to the egg mixture along with the cheese. Stir with a fork until combined.
Step Seven: Fold through the cooled bacon and onion mixture.
Step Eight: Pour the mixture into the prepared dish and spread evenly. Bake until golden and cooked through, turning the dish halfway through cooking. A skewer inserted into the centre should come out clean.
FAQs
Do I need to salt and drain the zucchini first?
It depends on the size of your zucchini. Large zucchini hold more water and are worth grating and salting for 10 minutes, then squeezing out the excess moisture in a clean tea towel before adding to the mixture. Small to medium zucchini generally have less water content and can go straight in. Skipping this step with watery zucchini can result in a slice that doesn’t set firmly.
Can I add other vegetables?
Absolutely. Zucchini slice is very forgiving. Grated carrot, corn kernels and diced capsicum are all good options. Just note that additional vegetables may change the texture and vegetables with high water content0.
Can I make it without bacon?
Yes. Leave the bacon out entirely for a vegetarian version, or swap it for diced feta, sun-dried tomatoes, or sautéed mushrooms for a similar savoury punch. You may want to add an extra pinch of salt to compensate for the flavour bacon brings.
How do I know when the slice is cooked through?
The slice is ready when the top is golden and set – there shouldn’t be a wobble when you gently shake it. A skewer inserted into the centre should come out clean with no wet egg mixture on it.
Can I use self-raising flour instead of plain flour?
Yes, either works. If you’re using self-raising, simply omit the baking powder.
Feedback and More: Did you try the zucchini slice recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other recipes with a focus on eggs!
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Zucchini Slice with Bacon
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 330 grams zucchini - 2 medium, finely grated
- 1 tsp salt
- 2 tsp vegetable oil
- 1 onion - brown, finely diced
- 200 grams bacon - streaky, diced
- 2 cloves garlic - finely chopped
- 4 eggs - large
- 80 ml oil - mild flavoured
- 120 grams flour - approx. 3/4 cup
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp pepper
- 125 grams cheese - grated (you can do a mix of cheddar and parmesan – but use at least half cheddar)
Instructions
- Place the grated zucchini in a colander and stir in the 1 teaspoon of salt. Place the colander in the sink or over a bowl and set aside while you prepare the rest.
- Preheat the oven to 180°C conventional | 160°C fan forced and line and grease a 20cm x 25 cm deep baking dish – make sure the baking paper reaches over the sides for easy removal.
- Heat 2 teaspoons of oil in a pan over medium heat and sauté the onion and bacon for 3 minutes or until soft and starting to brown.
- Add the garlic and cook until the bacon is starting to get a little ‘jammy’. Place in the freezer (you may need to place it on a tea towel) to cool while you prepare the egg mix.
- Whisk the eggs, oil, flour, baking powder, salt and pepper until smooth.
- Take the zucchini and squeeze gently to remove any excess moisture. Add to the egg mix along with the cheese, using a fork to combine.
- Stir in the bacon and onion mix (make sure it’s not hot, warm is ok).
- Pour into the prepared dish and spread evenly. Bake for 40 minutes, or until cooked through and a skewer comes out clean (turn at the halfway mark).
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
