Description
This classic zucchini slice is a savory, baked dish loaded with grated zucchini, cheese, and bacon. It’s quick to prepare, versatile, and perfect for lunch, picnics, or a light dinner. Serve it warm or cold, as a standalone dish or with a fresh salad.
Ingredients
Units
Scale
- 4 medium zucchinis (about 2 cups grated)
- 1 medium onion, finely chopped
- 4 oz (120g) bacon, diced
- 1 cup grated cheddar cheese
- 1 cup self-rising flour
- 5 large eggs
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
Instructions
- Prepare the Ingredients:
- Preheat your oven to 350°F (180°C). Grease and line an 8×12-inch (20×30 cm) baking dish with parchment paper.
- Grate the zucchinis and squeeze out excess moisture using a clean tea towel or paper towels.
- Cook the Bacon and Onion:
- In a skillet over medium heat, cook the diced bacon until crispy. Add the chopped onion and sauté until softened. Set aside to cool slightly.
- Mix the Batter:
- In a large mixing bowl, whisk together the eggs, olive oil, salt, and pepper.
- Stir in the grated zucchini, cooked bacon and onion, grated cheese, and self-rising flour until well combined.
- Bake the Slice:
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 30–40 minutes, or until golden on top and set in the center. A toothpick inserted into the middle should come out clean.
- Cool and Serve:
- Allow the slice to cool in the pan for 10 minutes before cutting into squares or slices. Serve warm or at room temperature.
Notes
- For a vegetarian version, omit the bacon or replace it with sautéed mushrooms or sun-dried tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold.
- You can freeze individual portions for up to 2 months.