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Easy Zucchini and Bacon Slice Recipe

This easy, versatile slice is packed with zucchini, crispy bacon, cheese, and fresh herbs. Perfect for meal prep, lunch boxes, or a quick family meal.
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Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Course: Afternoon Tea, Breakfast, Brinner, Finger Food, Lunch, Snack
Cuisine: Western
Keyword: Easy baking recipe, lunch box recipes, savoury slice, zucchini and bacon slice, zucchini slice
Servings: 12
Author: Kate Brodhurst

Ingredients

  • 2 teaspoons olive oil
  • 3 rashers bacon, rind removed and finely diced
  • 2 cloves garlic, finely chopped
  • 3 zucchinis, coarsely grated
  • 3 spring/green onions, finely sliced
  • ¼ cup chopped fresh herbs (choose from basil, parley, dill or chives or a mixture of them)
  • 1 cup grated tasty cheese
  • 1 cup self-raising flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 5 eggs
  • ½ cup light olive oil (you can also use rice bran or grapeseed etc)
  • 8-10 cherry tomatoes, halved

Instructions

  • Preheat oven to 180℃ (160℃ fan forced). Lightly grease and line the base and sides of a 20cm x 30cm slice pan with baking paper.
  • Heat the 2 teaspoons olive oil in a frying pan over medium high heat. Add the bacon and cook, stirring often, for 2 minutes. Add the garlic and continue cooking for a further 5 minutes or until the bacon is golden brown in colour. Remove pan from heat and set aside to cool.
  • Meanwhile, place the zucchini, spring/green onions, cheese, flour, herbs and salt and pepper into a large bowl. Using clean hands, mix to combine alternately use a spoon (I find it easier to use hands for this step).
  • Whisk the eggs and oil in a separate bowl until combined. Pour it over the zucchini mix and add the cooled bacon mixture. Stir well with a spatula or spoon until throughly combined.
  • Pour the zucchini mixture into the prepared slice pan, smoothing the surface with a spatula. Arrange the cherry tomatoes, cut side up, over the surface, pushing in gently to secure. Sprinkle with a little extra salt and pepper.
  • Bake in the oven for 35-40 minutes or until lightly golden and cooked through. Set aside on a wire rack to cool before serving. You can serve hot, warm or cool. Cut into squares or bars to serve. Serve as desired (see Serving Suggestions above in the post for ideas).

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. Bacon: Cooking it first is essential for flavour and texture.
  3. Zucchini: Do not squeeze out the moisture.
  4. Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for 3 months.