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Easy Zucchini and Bacon Slice

This Easy Zucchini and Bacon Slice is a savory, cheesy bake that's perfect for lunchboxes, meal prep, picnics, or an easy family dinner. Made with fresh zucchini, smoky bacon, eggs, cheddar cheese, and simple pantry staples, it's delicious served warm or cold.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour 10 minutes
Course Snack
Cuisine Italian
Servings 12 slices
Calories 235 kcal

Equipment

  • 20 × 27 cm (8 × 11-inch) baking dish
  • Baking paper
  • Large mixing bowl
  • Box grater
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cooling rack

Ingredients
  

Slice Batter

  • 3 medium zucchini about 400 g, grated and moisture squeezed out
  • 200 g shortcut bacon diced
  • 5 large eggs
  • 1 to 1¼ cups self-raising flour
  • 1 cup freshly grated sharp cheddar cheese
  • ¼ cup olive oil
  • 1 medium brown onion grated
  • Salt and freshly ground black pepper to taste

Optional Add-Ins

  • ½ cup corn kernels
  • ½ cup grated carrot
  • ½ cup frozen peas
  • ¼ cup chopped fresh parsley or chives
  • ½ teaspoon smoked paprika or chili flakes

Instructions
 

  • Preheat the oven to **350°F (180°C)**. Line a 20 × 27 cm baking dish with baking paper.
  • Grate the zucchini using a box grater, then squeeze out as much moisture as possible using a clean kitchen towel.
  • Dice the bacon into small pieces.
  • In a large bowl, whisk together the eggs and olive oil.
  • Add the grated zucchini, bacon, onion, self-raising flour, cheddar cheese, salt, and pepper. Stir until just combined.
  • Fold in any optional vegetables or herbs if using.
  • Spread the batter evenly into the prepared baking dish.
  • Bake for **35–40 minutes**, or until the top is golden brown and a skewer inserted into the center comes out clean.
  • Allow the slice to cool for **10 minutes** before cutting into squares.
  • Serve warm, at room temperature, or chilled.

Notes

Squeeze the zucchini well to prevent a soggy slice.
Freshly grated cheese melts better than pre-shredded cheese.
 Don't overmix the batter or the slice may become dense.
 Store leftovers in the refrigerator for up to 4 days.
 Freeze individual slices for up to 3 months.