1. Can I use other vegetables in the Zucchini and Bacon Slice?

Yes! One of the best things about this recipe is how adaptable it is. You can swap out the zucchini or add other vegetables like mushrooms, spinach, or even corn. The recipe is flexible and perfect for using up any extra veggies in your fridge.

2. How do I prevent the Zucchini and Bacon Slice from becoming soggy?

To avoid a soggy slice, make sure you remove as much moisture as possible from the grated zucchini and carrot. After grating, sprinkle the zucchini with salt and let it sit for 10 minutes to release excess moisture, then wring it out using a clean dish towel or your hands.

3. Can I freeze the Zucchini and Bacon Slice?

Absolutely! This slice freezes very well. Simply let it cool completely, then store it in an airtight container or freezer bag. It can last for up to 3 months in the freezer. To reheat, just thaw it overnight in the fridge and warm it up in the microwave or oven.

Zucchini and Bacon Slice Recipe

Description

This Zucchini and Bacon Slice is a quick, easy, and healthy dish that can be served for breakfast, lunch, or dinner. Packed with vegetables, bacon, and cheese, it’s a versatile recipe that can be made with various ingredients and enjoyed both hot and cold.

Ingredients

Scale

2 Zucchini, grated
1 Carrot, grated
2 tablespoons Olive Oil
1 Brown/Yellow Onion, diced
2 Bacon Slices, 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 oven to 180°C (350°F). Line a 9×9 inch (23×23 cm) square baking dish with baking paper.
Grate zucchini and carrot into a colander, sprinkle with salt, and let sit for 10 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a frying pan on medium heat. Add onion and bacon, and cook until golden. Remove from heat and allow to cool slightly.
Using your hands, squeeze excess moisture from the zucchini and carrot, then transfer them to a large mixing bowl with capsicum, onion, bacon, 1 cup cheese, and flour. Stir to combine.
Add eggs, milk, remaining oil, salt, and pepper, and stir again until well mixed.
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 firm to the touch and golden on top. Allow to cool slightly, then cut into squares to serve.

Notes

If you don’t have self-raising flour, you can use plain/all-purpose flour with 2 teaspoons of baking powder per cup of flour.
Be sure to remove the moisture from the zucchini and carrot to avoid a soggy slice.
This recipe is highly adaptable. You can add extra vegetables or swap bacon for ham if desired.
The slice can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 square
Calories: 194
Sugar: 2g
Sodium: 345mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 9g
Cholesterol: 40mg