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

Scale

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, 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

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Instructions

Preheat oven to 350°F (180°C). Line a 9×9 inch baking dish with parchment paper.
Grate zucchini and carrot, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture.
Heat 1 Tbsp olive oil in a pan and sauté onion and bacon until golden. Let cool slightly.
In a large bowl, mix squeezed zucchini and carrot with capsicum, cooked onion and bacon, 1 cup cheese, and flour.
Add eggs, milk, remaining oil, salt, and pepper. Stir until combined.
Pour into prepared dish, smooth the top, and sprinkle with remaining cheese.
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