This quick, easy and healthy Zucchini and Bacon Slice is incredibly versatile. Make a batch for the week and enjoy it for breakfast, lunch or dinner. It’s delicious served hot or cold and is perfect for lunch boxes.
This Zucchini and Bacon Slice comes together quickly using simple, nutritious ingredients. It’s an adaptable recipe that works any time of day and is ideal for meal prep since it freezes well and reheats easily.
Think of this as a variation of a classic zucchini slice with the added flavour of bacon and extra vegetables. You can swap ingredients as needed — mushrooms, corn or ham all work great if that’s what you have on hand.
Why you’ll love this recipe
- Simple and quick to make.
- Flexible — use different vegetables or ham instead of bacon.
Ingredients
This slice is very forgiving. Use the vegetables you like or have available. Full quantities are shown in the recipe card below.
- Zucchini (grated)
- Carrot (grated)
- Olive oil
- Brown or yellow onion (diced)
- Bacon slices or rashers (diced) — or use ham
- Red capsicum / bell pepper (diced)
- Eggs
- Milk
- Self-raising flour — or plain/all-purpose flour plus baking powder (1 cup flour = 2 tsp baking powder)
- Grated cheddar cheese
- Salt and pepper
How to remove excess liquid from grated zucchini
Removing excess moisture from zucchini prevents a soggy slice. You don’t need to be obsessive — a good squeeze is enough.
- Grate the zucchini into a colander, sprinkle lightly with salt and let sit for 10 minutes.
- Transfer the grated zucchini to a clean dish towel and wring it out over the sink, or grab handfuls and squeeze the liquid into a separate bowl.
Tip: For this recipe a moderate wring is sufficient. A little moisture left behind won’t affect the final result.
How to make Zucchini and Bacon Slice — Step by step
Preheat the oven to 180°C / 350°F. 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.
While the vegetables drain, heat 1 tablespoon olive oil in a frying pan over medium heat. Add the diced onion and bacon and cook, stirring, until golden. Remove from heat and let cool slightly.
Use your hands to squeeze as much moisture as you can from the zucchini and carrot, then combine them in a large bowl with the capsicum, cooked onion and bacon, 1 cup of the grated cheese and the flour. Stir to combine, then add the eggs, milk, remaining oil, salt and pepper and mix until evenly combined.
Pour the mixture into the prepared tray and smooth the top. Sprinkle the reserved 1/4 cup of cheese over the surface. Bake for 35–40 minutes, until set and lightly golden. Allow to cool, then cut into squares to serve.
Storage
Store cooled slices in an airtight container in the fridge for up to 5 days. For longer storage, freeze in airtight containers or zip-lock bags for up to 3 months. Defrost overnight in the fridge before reheating.
How to reheat
Reheat in the microwave or the oven, or enjoy cold straight from the fridge.
Tips for success
- If you don’t have self-raising flour, mix plain/all-purpose flour with baking powder (1 cup flour = 2 tsp baking powder).
- Don’t skip draining the zucchini — without it the slice can be soggy. Grate the zucchini and carrot together, then drain in a colander or wring in a clean towel.
- Add whatever vegetables you like — mushrooms or corn are great additions.
- To use ham instead of bacon, skip frying and add the diced ham and onion directly to the bowl with the other ingredients.
More zucchini recipes
- Greek Zucchini Fritters
- Vegetarian Quiche
- Gluten-Free Zucchini Fritters
- Zucchini and Halloumi Fritters
- See more dinner recipes for additional meal ideas
If you try this Zucchini and Bacon Slice, leave a comment to share how you enjoyed it and any variations you made.
📋 RECIPE
Zucchini and Bacon Slice
9 slices
10 minutes
40 minutes
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 tbsp olive oil
- 1 brown/yellow onion, diced
- 2 bacon slices/rashers, diced (or ham)
- ½ red capsicum / bell pepper, diced
- 5 eggs, lightly whisked
- ¼ cup milk
- 1 cup self-raising flour (or plain flour + 2 tsp baking powder)
- 1¼ cup grated cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 180°C / 350°F. Line a 9 x 9 in (23 x 23 cm) square baking dish with baking paper.
- Grate zucchini and carrot into a colander, sprinkle with salt, and let sit for 10 minutes.
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add onion and bacon and cook until golden. Remove from heat and let cool slightly.
- Squeeze excess moisture from the zucchini and carrot, then combine them in a large bowl with capsicum, onion, bacon, 1 cup of cheese and the flour. Stir to combine, then add eggs, milk, remaining oil, salt and pepper and mix well.
- Pour the mixture into the prepared tray, smooth the top and sprinkle with the remaining ¼ cup cheese. Bake for 35–40 minutes, until set and firm to the touch. Allow to cool, then cut into squares to serve.
Notes
Flour: If you don’t have self-raising flour, use plain/all-purpose flour with 2 teaspoons baking powder per cup.
Storage: Store cooled slices in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
Tips: Drain zucchini well to avoid a soggy slice. Add extra vegetables like mushrooms or corn if you like. To use ham, skip frying and add it raw to the mixture.
Nutrition Information:
Yield: 9
Amount Per Serving:
Calories: 194Saturated Fat: 4gCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 9g