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Zucchini and Bacon Slice

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This quick, easy and healthy Zucchini and Bacon Slice is so versatile.  Meal prep a batch for the week and use it for breakfast, lunch or dinner!  This zucchini slice with bacon is great served hot or cold, so you can also pop it into kids lunch boxes.  

bacon and vegetable slice

This Zucchini and Bacon Slice is quick and easy to prepare and filled with healthy, everyday ingredients.  It's one of those perfect recipes that can be served at any time of day - breakfast, lunch or dinner!

You can serve this slice hot or cold, and it freezes well so it's great for meal prep.  This slice is a new take on my simple Healthy Zucchini Slice.  Just with added vegetables and bacon!

This zucchini slice with bacon is extremely versatile too.  Put whatever vegetables you have on hand in (try mushrooms and corn) or use ham instead of bacon!  It all works well.

WHY YOU’LL LOVE THIS RECIPE…

  • Very easy to prepare.
  • Versatile – you can add in veggies or use ham instead of bacon.  

bacon and vegetable slice

WHAT YOU'LL NEED...

This zucchini slice is so versatile!  Don't feel confined only by the vegetables that I've listed here.  Feel free to mix and match with whatever you have in the crisper.  Here's what you'll need (full measurements listed in the printable recipe card below)...

  • Zucchini 
  • Carrot
  • Olive Oil
  • Brown Onion
  • Bacon Slices / Rashers
  • Red Capsicum / Red Bell Pepper
  • Eggs
  • Milk
  • Self-Raising Flour - If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder.
  • Grated Cheddar Cheese
  • Salt and Pepper

Zucchini and Bacon Slice on top of baking paper.

HOW TO REMOVE LIQUID FROM GRATED ZUCCHINI

One of life’s great disappointments is making baked goods with zucchini that is insufficiently drained of liquid, and it ends up being a soggy mess.  Don’t let zucchini play you like that!  Follow these easy steps and you’ll never have a soggy kitchen mishap again.

  1. Grate zucchini into a colander, sprinkle with a little salt and let sit for 10 minutes.
  2. Put the grated zucchini in a clean dish cloth and wring out over the sink, OR wring with your hands, grabbing a handful of grated zucchini at a time and placing in a seperate bowl as you go.

Tip:  For this recipe you don’t need to be militant in your removal of the zucchini liquid.  Just give it a wring and pop it in the ingredient bowl.  A little moisture left is OK and won’t effect the end result.

How to Make Zucchini and Bacon Slice - Step by Step

Preheat oven to 180C / 350F.  Line a square (9 x 9 in / 23 x 23 cm) baking dish with baking paper.

Grate zucchini and carrot into a colander, sprinkle with salt and let sit for 10 minutes.

shredded carrot and zucchini in a colander

Meanwhile, heat 1 tablespoon of olive oil in a frying pan on medium heat.  Add onion and bacon and cook, stirring regularly, until golden.  Remove from heat and allow to cool slightly.

Bacon and onion in a frying pan.

Using your hands, squeeze as much of excess moisture out of the zucchini and carrot as possible, then place in a large mixing bowl with capsicum / pepper, onion, bacon, 1 cup cheese and flour and stir to combine.  Add eggs, milk, remaining oil, salt and pepper and stir to combine.  

hands squeezing shredded carrot and zucchini

Zucchini and Bacon Slice ingredients in a white mixing bowl.

Pour mixture into prepared tray and smooth the top.  Sprinkle reserved ¼ cup of cheese over the top, then bake for 35-40 minutes, until cooked through and firm to touch.  Allow to cool, then cut into squares to serve.

Zucchini and Bacon Slice ingredients in a baking tray ready for the oven.

Zucchini and Bacon Slice in a baking tray just out of the oven.

How to Store?

Slices placed in an airtight container in the fridge will keep for about 5 days.

Slices placed in an airtight container, or zip-locked bags in the freezer will keep for up to 3 months.  To defrost, simply place in the fridge overnight and allow to defrost completely.

HOW TO REHEAT?

You can reheat the slice in the microwave or the oven, or just eat cold (my personal favourite).

Tips for making this recipe

  • If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder.
  • Don't skip draining the moisture from the zucchini or you'll end up with a soggy slice!  Grate the zucchini and the carrot together and either pop into a colander or into a clean kitchen towel to wring out.
  • Feel free to throw in whatever vegetables you have on hand.  Mushrooms or corn would work great!
  • You can use ham instead of bacon in this slice.  Skip the frying step and throw the ham and onion directly into the bowl with the other ingredients.

A piece of Zucchini and Bacon Slice on baking paper.

MORE ZUCCHINI RECIPES FOR ZUCCHINI LOVERS

If you’ve tried this Zucchini and Bacon Slice I’d love to hear how you enjoyed it! Pop a comment and a star rating below!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.

📋 RECIPE

bacon and vegetable slice

Zucchini and Bacon Slice

Yield: 9 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This quick, easy and healthy Zucchini and Bacon Slice is so versatile.  Meal prep a batch for the week and use it for breakfast, lunch or dinner!  This zucchini slice with bacon is great served hot or cold, so you can also pop it into kids lunch boxes.  

Ingredients

  • 2 Zucchini, grated
  • 1 Carrot, grated
  • 2 tablespoon 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

Instructions

  1. Preheat oven to 180C / 350F. Line a square (9 x 9 in / 23 x 23 cm) baking dish with baking paper.
  2. Grate zucchini and carrot into a colander, sprinkle with salt and let sit for 10 minutes. 
  3. Meanwhile, heat 1 tablespoon of olive oil in a frying pan on medium heat.  Add onion and bacon and cook, stirring regularly, until golden.  Remove from heat and allow to cool slightly.  
  4. Using your hands, squeeze as much of excess moisture out of the zucchini and carrot as possible, then place in a large mixing bowl with capsicum / pepper, onion, bacon, 1 cup cheese, and flour and stir to combine.  Add eggs, milk, remaining oil, salt and pepper and stir to combine.  
  5. Pour mixture into prepared tray and smooth the top.  Sprinkle reserved ¼ cup of cheese over the top, then bake for 35-40 minutes, until cooked through and firm to touch.  Allow to cool, then cut into squares to serve.  

Notes

Flour

  • If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder.

How to Store Zucchini and Bacon Slice

  • Once the slice has cooled completely, store in an airtight container for up to 5 days, or freeze for up to 3 months.

Tips for making Zucchini and Bacon Slice

  • Don't skip draining the moisture from the zucchini or you'll end up with a soggy slice!  Grate the zucchini and the carrot together and either pop into a colander or into a clean kitchen towel to wring out.
  • Feel free to throw in whatever vegetables you have on hand.  Mushrooms or corn would work great! 
  • You can use ham instead of bacon in this slice.  Skip the frying step and throw the ham and onion directly into the bowl with the other ingredients.

Updates

This recipe was first published September 19, 2018. Updated September 17, 2019 with more photos and tips. No change to the recipe.

Nutrition Information:
Yield: 9
Amount Per Serving: Calories: 194Saturated Fat: 4gCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 9g
© Cassie Heilbron
Cuisine: Western / Category: Dinner
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Reader Interactions

Comments

  1. Jill Gauwitz says

    Your recipe said to add baking power, but did not state how much in the directions. I added 3/4 teaspoons. Can you update your recipe and let us know how much to add.

    • Cassie says

      Hey Jill, the recipe doesn't say to add baking powder in the main ingredients list. It's simply an option if you don't have self-raising flour and are using all purpose flour instead. The first line in the recipe notes states "If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder". Hope this helps clear it up.

  2. Sarah says

    My zucchini are huge! About how many cups of shredded zucchini does this take?

    • Cassie says

      Good call not using 2 ginormous zucchini 🙂 I'd say roughly 2 cups. If when you're making it you find the final mix is too dry, add a little milk in. Or conversely, if it's too wet add in some more flour. Should all be ok 🙂

  3. Kotowski Margo says

    What is capisicum

    • Cassie says

      Hey There - capsicum is bell pepper. It's mentioned next to capsicum in the ingredients list 🙂

  4. Georgia Bolton says

    Thank you so much for your helpful shearing post!

    • Cassie says

      This is a favourite in my house!

  5. Marcellina says

    Lovely recipe! Sounds a lot like a zucchini slice I make. The best part is it make a perfect lunch the next day. I'll be adding carrot and capsicum next time. Thanks!

    • Cassie says

      Thank you Marcellina! I do love the original zucchini slice but adding a few bits and pieces just gives it a bit extra

  6. Amelia Fletcher says

    Thank you so much for your helpful shearing post!

    • Cassie says

      Glad you liked it Amelia 🙂

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