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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
