Easy Zucchini and Bacon Slice

Name: Easy Zucchini and Bacon Slice Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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

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The ultimate savoury slice that’s perfect for lunch boxes, picnics, and easy dinners.

This Easy Zucchini and Bacon Slice recipe is the answer to your “what’s for lunch?” dilemma. It’s a brilliant way to use up garden zucchini, transforming it into a golden, savoury bake that’s packed with flavour from crispy bacon and melted cheese. Wholesome, versatile, and incredibly simple to make, it’s the kind of reliable recipe you’ll turn to for years to come.

zucchini and bacon slice stacked on baking paper on board with slice in background. Tomatoes and spinach leaves scattered around

You know those recipes that just work? The ones that are as comfortable on a brunch table as they are in a lunchbox, and that somehow taste even better the next day? This zucchini and bacon slice is exactly that. It’s humble, hearty, and deeply satisfying—the kind of food that feels like a warm hug. The magic is in the simple steps: browning the bacon until it’s irresistibly crispy and fragrant with garlic, then folding it through a batter studded with fresh herbs and zucchini. It bakes into a golden, sliceable meal that promises no fuss and maximum flavour. It’s the definition of easy, crowd-pleasing cooking.

Why You’ll Love This Recipe

This isn’t just another slice; it’s a meal-prep game-changer. Here’s why it earns a permanent spot in your recipe rotation.

Incredibly Versatile: Enjoy it for breakfast, lunch, dinner, or snacks. It’s perfect hot, warm, or cold.
Sneaks in the Veggies: The coarsely grated zucchini adds moisture and nutrition, making it a brilliant way to get extra greens into everyone (especially picky eaters!).
Meal Prep Champion: Bake once, eat all week. It stores and freezes beautifully, making busy days so much easier.
Simple & Foolproof: No fancy techniques required. Just mix, pour, and bake. It’s a fantastic recipe for beginner cooks.

Key Ingredients & Tips for Success

A few simple choices ensure your slice turns out perfectly every time.

The Zucchini: Coarsely grate 3 medium zucchinis. There’s no need to squeeze out the moisture—it keeps the slice wonderfully moist.
The Bacon: The secret to deep flavour is cooking the bacon and garlic first until golden. This step is non-negotiable and adds a savoury, smoky base you can’t get from raw bacon.
The Herbs: Use ¼ cup of your favourite fresh herbs. A mix of parsley, basil, and chives is lovely, but dill or even thyme works beautifully too.
The Cheese: Grated tasty cheese provides the perfect melt and salty bite. For extra flavour, try swapping half for grated cheddar or a crumble of feta.

Pro Tip: For the best texture and to prevent sogginess, let the cooked bacon and garlic cool slightly before stirring it into the egg and zucchini mixture.

Step-by-Step

This easy-peasy zucchini slice is so simple and quick to make. Most recipes out there don’t cook the bacon – this is the secret to getting such a glorious depth of flavour to the slice, along with the addition of garlic.

My Tips for the Best Slice

This recipe is wonderfully forgiving, but a few simple tricks will guarantee perfect results every single time.

Don’t Squeeze the Zucchini: The natural moisture in the coarsely grated zucchini is crucial. It steams as it bakes, keeping the slice incredibly moist and tender. Squeezing it out will lead to a drier texture.
Cook the Bacon Until Crisp: This is the flavour foundation. Take the time to cook the bacon and garlic until properly golden and fragrant. That savoury, smoky depth is what sets this slice apart from versions that use raw bacon.
Let the Bacon Cool: Before adding the cooked bacon and garlic to the wet mixture, let it cool for a few minutes. Adding it piping hot could start to cook the eggs prematurely.
Use a Light Hand to Mix: Once you add the wet ingredients to the dry, stir gently until just combined. Overmixing can lead to a tough, dense slice instead of a light, tender one.
Test for Doneness Properly: Ovens vary. The slice is ready when it’s golden on top, pulling away from the sides slightly, and a skewer inserted into the centre comes out clean or with a few dry crumbs.

zucchini and bacon slice stacked on baking paper on board with spinach leaves scattered around

vegetable slice with tomatoes and spinach leaves in background

Serving Suggestions

This slice is the ultimate all-rounder. For a hearty brunch, serve it warm with a dollop of Greek yoghurt and a side of avocado. It’s a star lunchbox filler – just pack a square with some cherry tomatoes. Crumble it over a green salad for a quick, protein-packed lunch, or cut it into small squares to serve as easy finger food with a bowl of tomato relish or chutney for dipping. You can even use it as a savoury sandwich filler in crusty rolls.

Storage

Fridge: Allow the slice to cool completely, then store it in an airtight container (or wrap the whole slab) in the refrigerator for up to 4 days.
Freeze: Individually wrap portions in plastic wrap and place them in a zip-lock bag. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat portions in a 180°C oven for 10-15 minutes until warmed through. You can microwave it, but the oven will keep the texture best.

FAQ’s

Do I need to squeeze the moisture from the grated zucchini?

No, don’t squeeze it! The natural moisture in the zucchini is essential for keeping the slice lovely and moist. The flour and eggs will absorb it as it bakes.

Can I make this vegetarian?

Absolutely. Simply omit the bacon. For extra flavour, you could add a handful of pan-fried mushrooms or a extra ½ cup of grated cheese.

What can I use instead of self-raising flour?

For every 1 cup of self-raising flour, use 1 cup of plain flour sifted with 2 teaspoons of baking powder.

My slice is still wet in the middle. What happened?

This likely means it needed more baking time. Oven temperatures can vary. Next time, test for doneness by inserting a skewer into the centre—it should come out clean. If it’s browning too quickly on top, cover it loosely with foil for the remainder of the baking time.

Can I add other vegetables?

Yes! Grated carrot, sweet corn kernels, or even some finely chopped spinach are great additions. Just keep the total volume of added veg similar to the amount of zucchini.

This Easy Zucchini and Bacon Slice Recipe truly is a kitchen staple—simple to make, packed with flavour, and endlessly useful. I hope it becomes a trusted favourite in your home, too. If you give it a try, I’d love to hear how you enjoyed it! Leave a comment below and let me know.

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