Say hello to your new favorite all-in-one meal: Zucchini and Bacon Slice. This savory slice recipe is packed with flavor, easy to whip up, and perfect for everything from lazy weekend brunches to quick weekday lunches. Whether you’re hunting for clever lunchbox ideas, make-ahead breakfast solutions, or simply trying to work more zucchini recipes into your rotation, this one hits the spot.
It’s loaded with veggies, dotted with crispy bacon, and held together by a fluffy, cheesy egg base that bakes into golden perfection. Plus, it travels well, reheats beautifully, and tastes just as good cold—if not better!
Why You’ll Love This Zucchini and Bacon Slice
- A great way to use up extra zucchini
- Packs protein, veggies, and carbs in every bite
- Perfect for lunchboxes, picnics, or meal prepping
- Versatile enough for breakfast, lunch, or dinner
Ingredients
- 2 medium zucchini, grated (approx. 300 g)
- 1 medium carrot, grated (approx. 70 g)
- 2 Tbsp olive oil (30 ml)
- 1 brown or yellow onion, diced
- 2 bacon rashers, diced
- ½ red bell pepper (capsicum), diced
- 5 large eggs, lightly whisked
- ¼ cup milk (60 ml)
- 1 cup self-raising flour (120 g)
- 1¼ cups grated cheddar cheese (140 g; reserve ¼ for topping)
- Salt and pepper to taste
How to Make It
- Preheat your oven to 350°F (180°C). Line a 9 x 9 inch baking dish with parchment paper.
- Grate zucchini and carrot into a colander. Sprinkle with a little salt and let sit for 10 minutes to draw out moisture.
- Meanwhile, heat 1 Tbsp olive oil in a skillet over medium heat. Sauté the diced onion and bacon until golden and fragrant. Set aside to cool slightly.
- Use your hands or a clean towel to squeeze excess moisture from the zucchini and carrots. Transfer to a large mixing bowl.
- Add capsicum, cooked onion and bacon, 1 cup cheddar, and flour. Mix well.
- Pour in eggs, milk, remaining 1 Tbsp olive oil, and season with salt and pepper. Stir until fully combined.
- Pour the mixture into the prepared dish, smoothing the top. Sprinkle with the remaining cheese.
- Bake for 35–40 minutes or until firm and golden on top. Let cool in the pan before slicing into nine squares.
Tips for the Best Savory Slice Recipe
- Don’t skip salting and squeezing the zucchini—too much moisture will make the slices soggy.
- Add chopped spinach or corn for a veggie boost.
- Make it vegetarian by skipping the bacon and adding mushrooms or sun-dried tomatoes.
- Use parchment paper for easy removal and cleaner slices.
Why I Love This Recipe for Busy Weeks
This slice came into my life during back-to-school season when I desperately needed something nutritious that could multitask. It quickly became a hit with the whole family, even the veggie skeptics. It’s one of those zucchini recipes that proves healthy doesn’t have to mean boring. Plus, anything I can pack in a lunchbox that gets eaten with zero complaints? Instant favorite.
What to Serve with Zucchini and Bacon Slices
Serve it warm with a side salad or coleslaw, or pop a cold square into a lunchbox with some fruit and nuts. It also pairs perfectly with tomato soup, roasted veggies, or a dollop of Greek yogurt. For brunch, just add coffee or tea and you’re set.
How to Store and Reheat
Let the slice cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or toaster oven. You can also freeze it—wrap slices individually and thaw overnight in the fridge.
FAQs
Can I use regular flour?
You can, but add 1 tsp of baking powder per cup of flour to help it rise.
Can I make this dairy-free?
Yes! Use a dairy-free cheese and milk substitute, and make sure your bacon is dairy-free.
Is it freezer-friendly?
Absolutely. Freeze in portions and reheat as needed.
A Slice of Savory Comfort
This Zucchini and Bacon Slice brings comfort, flavor, and serious convenience all in one pan. Whether you’re making it for a quick breakfast, lunchbox filler, or a lazy dinner, it’s one of those savory slice recipes you’ll keep coming back to. Simple, satisfying, and sneakily packed with veggies—just how we like it.
Print
Cheesy, Savory, and Totally Satisfying: Zucchini and Bacon Slice for Any Meal
- Total Time: 50–55 minutes
- Yield: 9 slices 1x
Description
This Zucchini and Bacon Slice is a savory, protein-packed bake that combines shredded zucchini, crispy bacon, and melty cheese in a fluffy egg base. Perfect for any meal—breakfast, lunch, or dinner—it’s an easy, satisfying way to use up extra veggies while feeding the whole family.
Ingredients
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2 medium zucchini, grated (approx. 300 g)
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1 medium carrot, grated (approx. 70 g)
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2 Tbsp olive oil (30 ml)
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1 brown or yellow onion, diced
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2 bacon rashers, diced
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½ red bell pepper, diced
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5 large eggs, lightly whisked
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¼ cup milk (60 ml)
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1 cup self-raising flour (120 g)
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1¼ cups grated cheddar cheese (140 g; reserve ¼ for topping)
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Salt and pepper to taste
Instructions
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Preheat oven to 350°F (180°C). Line a 9×9 inch baking dish with parchment paper.
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Grate zucchini and carrot, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture.
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Heat 1 Tbsp olive oil in a pan and sauté onion and bacon until golden. Let cool slightly.
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In a large bowl, mix squeezed zucchini and carrot with capsicum, cooked onion and bacon, 1 cup cheese, and flour.
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Add eggs, milk, remaining oil, salt, and pepper. Stir until combined.
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Pour into prepared dish, smooth the top, and sprinkle with remaining cheese.
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Bake for 35–40 minutes until golden and set. Cool before slicing into 9 squares.
Notes
Salting and draining the zucchini prevents a soggy texture.
Add-ins like spinach or corn boost veggie content.
Omit bacon for a vegetarian version—mushrooms or sun-dried tomatoes work well.
Use baking paper for easy lifting and clean slicing.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast / Lunch / Snack
- Method: Baking
- Cuisine: Australian-Inspired / Fusion