Zucchini and Bacon Savory Slice Recipe

I absolutely love this Zucchini and Bacon Savory Slice Recipe because it’s that perfect mix of hearty and fresh all in one bite. The combination of crispy bacon, tender zucchini, and melty cheddar cheese baked into a slice makes it a crowd-pleaser whether you’re cooking for family dinners, casual lunchboxes, or even a potluck. You’ll find it’s simple enough to whip up on a weeknight but impressive enough to serve guests.

When I first tried this, what really stood out was how the veggies keep the slice moist without making it soggy, thanks to that extra step of draining. If you’re someone who’s struggled with watery bakes, this Zucchini and Bacon Savory Slice Recipe will feel like a revelation. Plus, it’s totally customizable depending on what’s in your fridge, which I love for keeping weeknight meals interesting and stress-free.

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Ingredients You’ll Need

The ingredients here come together to balance moisture, flavor, and texture perfectly. Fresh zucchini and carrot bring subtle sweetness and moisture, while bacon and cheese add a punch of savoriness. Choosing fresh and good-quality ingredients will make a noticeable difference in your Zucchini and Bacon Savory Slice Recipe!

• Zucchini: Grated fresh zucchini is key; remember to squeeze out the moisture to prevent sogginess.
• Carrot: Adds sweetness and a little extra nutrition while pairing well with zucchini.
• Olive Oil: Adds depth of flavor and keeps the slice moist without greasiness.
• Brown/Yellow Onion: Diced and cooked until golden for sweetness and aroma.
• Bacon Slices: Crisped up and diced, the bacon creates savory bursts throughout the slice.
• Red Capsicum/Bell Pepper: A touch of color and crunch to brighten up the dish.
• Eggs: Bind everything together and add protein.
• Milk: Helps create a tender texture in the slice.
• Self-Raising Flour: For the lift — if you don’t have this, see my notes on substitutions.
• Cheddar Cheese: Sharp or mild works; it melts wonderfully and adds a rich, creamy taste.
• Salt and Pepper: To season and bring all the flavors alive.

Variations

I love to play around with this Zucchini and Bacon Savory Slice Recipe depending on what’s in season or what’s leftover in my fridge. Feeling adventurous? There are plenty of easy swaps and additions you can try — it’s a forgiving recipe that really rewards experimentation.

• Vegetable Swap: I’ve swapped bell pepper for mushrooms or corn before, and it still comes out delicious and colorful.
• Protein Options: Using ham instead of bacon works if you want a milder flavor or want to skip frying — just toss it in raw.
• Gluten-Free: Try a gluten-free flour blend to make it allergy-friendly without losing texture.
• Cheese Varieties: Feel free to use mozzarella, feta, or even a bit of parmesan for a different cheesy kick.

How to Make Zucchini and Bacon Savory Slice Recipe

Step 1: Prep Your Veggies and Bacon

Start by grating the zucchini and carrot. This is the moment where you’ll want to sprinkle them lightly with salt and let them sit in a colander for 10 minutes. Trust me on this — it draws out moisture that could otherwise make your slice soggy. While that’s happening, heat 1 tablespoon of olive oil in a pan over medium heat, then sauté the diced onion and bacon until they’re golden and fragrant. Let them cool while you get the rest ready.

Step 2: Drain the Veggies and Combine Ingredients

Use your hands or a clean kitchen towel to squeeze out as much water as possible from the zucchini and carrot — you’ll be amazed how much moisture comes out. Once drained, toss these with the red capsicum, cooked onion and bacon, cheddar cheese, and flour in a big bowl. Stir together before adding the eggs, milk, remaining olive oil, salt, and pepper. Mix until combined but don’t overdo it; you want a homogenous batter, not a dough.

Step 3: Bake the Slice to Perfection

Pour the mixture into a baking dish lined with baking paper and smooth the top with a spatula. Sprinkle the reserved cheese on top for that golden, melty finish. Bake at 180°C (350°F) for 35 to 40 minutes, until the top is firm and lightly golden. Let it cool for a bit before cutting — this helps it set and keeps your slice slices neat.

How to Serve Zucchini and Bacon Savory Slice Recipe

Garnishes

I like to sprinkle a bit of fresh parsley or chives on top just before serving because it adds a pop of color and freshness that contrasts nicely with the rich slice. Sometimes, a dollop of sour cream or a drizzle of salsa amps up the flavor and makes it more substantial.

Side Dishes

For a light meal, serve this savory slice with a crisp green salad tossed in a lemon vinaigrette. When I want heartier, I pair it with roasted potatoes or a tangy coleslaw — it’s such a flexible dish that holds up well with lots of sides.

Creative Ways to Present

If I’m bringing it to a potluck or party, I cut the slice into bite-sized squares and serve them on a platter with cocktail sticks. Sometimes adding little cherry tomato halves or olives as a garnish on top makes it look festive and makes it easier to pick up and enjoy.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store the leftover savory slice in an airtight container in the fridge where it stays fresh for up to five days. I often pack it for next-day lunches or quick snacks because it reheats beautifully.

Freezing

This slice freezes surprisingly well — I slice it before freezing so I can grab portions as needed. Wrap pieces individually in plastic wrap and place them in a freezer-safe bag for up to three months. When you’re ready, thaw overnight in the fridge.

Reheating

I prefer reheating slices in the oven or toaster oven at 160°C (320°F) for about 10 minutes to keep the edges crisp and cheese melty. Microwave reheating works in a pinch but sometimes makes it a bit softer.

FAQs

Final Thoughts

This Zucchini and Bacon Savory Slice Recipe has become a staple in my kitchen because it’s easy, flexible, and always hits the spot. Whether you’re feeding your family or entertaining friends, it’s one of those dishes that feels both comforting and fresh. I really encourage you to give it a go — once you try it, I think you’ll find yourself reaching for it again and again like I do.

Zucchini and Bacon Savory Slice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 68 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 9 servings (cut into 9 squares from 9×9 inch tray)
• Category: Snack
• Method: Baking
• Cuisine: Australian

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Description

A savory zucchini and bacon slice that combines grated vegetables, crispy bacon, and cheddar cheese into a delicious baked dish. Perfect for a snack, lunchbox, or casual appetizer, this easy-to-make slice balances cheesy, smoky, and fresh flavors with a moist, tender texture.

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Ingredients

Units USM Scale 1x2x3x

Vegetables and Cheese

• 2 Zucchini, grated
• 1 Carrot, grated
• 1 Brown / Yellow Onion, diced
• 1/2 Red Capsicum / Bell Pepper, diced
• 1 1/4 cups Grated Cheddar Cheese (divided: 1 cup + 1/4 cup)

Meat

• 2 Bacon Slices / Rashers, diced

Wet Ingredients

• 5 Eggs, lightly whisked
• 1/4 cup Milk
• 2 tbsp Olive Oil (divided: 1 tbsp for frying, 1 tbsp for mixture)

Dry Ingredients and Seasonings

• 1 cup Self-Raising Flour
• Salt and Pepper, to taste

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Instructions

1. Preheat oven: Preheat your oven to 180°C (350°F). Line a 9 x 9 inch (23 x 23 cm) square baking dish with baking paper to prevent sticking and make removal easy.
2. Prepare vegetables: Grate the zucchini and carrot into a colander, sprinkle generously with salt, and leave them to sit for 10 minutes. This step helps draw out excess moisture to avoid a soggy slice.
3. Cook bacon and onion: While the vegetables are draining, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add diced onion and bacon, cooking and stirring regularly until golden and fragrant. Remove from heat and allow to cool slightly.
4. Drain vegetables: After 10 minutes, using your hands or a clean kitchen towel, squeeze as much moisture as possible from the grated zucchini and carrot. This ensures the slice holds together and is not watery.
5. Combine ingredients: Place the drained zucchini and carrot in a large mixing bowl. Add diced capsicum, cooked bacon and onion mixture, 1 cup of grated cheddar cheese, and self-raising flour. Stir gently to combine.
6. Add eggs and liquids: Pour in the lightly whisked eggs, milk, remaining olive oil, salt, and pepper. Stir everything together until you have a consistent batter-like mixture.
7. Prepare for baking: Pour the mixture into the prepared baking dish and smooth the top evenly. Sprinkle the reserved 1/4 cup of cheddar cheese over the surface for a cheesy crust.
8. Bake: Place the dish in the preheated oven and bake for 35-40 minutes. The slice should be cooked through and firm to the touch when done.
9. Cool and serve: Allow the slice to cool completely in the dish before cutting into squares. This helps it set and makes it easier to serve.

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Notes

• Flour substitution: If you don’t have self-raising flour, mix 1 cup of plain (all-purpose) flour with 2 teaspoons of baking powder as a substitute.
• Storage: Store cooled slices in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
• Moisture removal: Don’t skip squeezing out excess moisture from grated vegetables to prevent sogginess.
• Vegetable variations: Feel free to add other veggies like mushrooms or corn to add different flavors and textures.
• Meat alternatives: You can substitute ham for bacon; if using ham, you can skip frying and add it directly to the mix.
• Recipe update info: First published September 19, 2018, updated with more photos and tips on September 17, 2019.

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Nutrition

• Serving Size: 1 square (approximately 1/9th of the recipe)
• Calories: 210 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 135 mg