Bacon, Zucchini and Vegetable Slice …

Bacon, Zucchini & Vegetable Slice

This is an absolute crowd pleaser that is on high rotation in our house. I love making this Bacon, Zucchini and Vegetable Slice because it will not only put a smile on everyone’s face at dinnertime but I always end up with leftovers for everyone’s lunch the next day. That saves me time and also gives the kids some variety so that they enjoy their lunches. This particular recipe is quite large so I generally cook it in two dishes … one for dinner and one for lunches. This is also a recipe that comes in handy for large family lunches and barbecues.

It’s so quick and super easy to make … it’s also lighter on the calories as it contains no oil or butter … love that! I usually throw it together in the morning as it takes less than 15 minutes, cover it with glad wrap, pop it in the fridge and then put it in the oven at dinnertime.

Bacon, Zucchini and Vegetable Slice …
Ingredients …
  • 3 medium zucchini, grated (wash and grate with the skin on)
  • 1 onion, finely chopped
  • 1 medium carrot, peeled and grated
  • 6 rashers bacon, diced
  • 1 ½ cups tasty cheese, grated
  • 1 cup self raising flour
  • 6 eggs
  • ½ cup milk
  • salt and pepper, to taste
Method …
  1. Preheat oven to 180C and line one ore more dishes with baking paper.
  2. Combine zucchini, onion, carrot, bacon and tasty cheese in a large mixing and stir to combine.
  3. In a separate jug, whisk eggs and milk, then pour into the vegetable mixture.
  4. Season with salt and pepper and stir all ingredients to combine.
  5. Pour into prepared dishes and cook for approximately 35 minutes.
  6. Remove from oven and allow to stand for 5 minutes.
  7. Use a knife to separate slice from sides of dish if needed, lift slice onto a cutting board, cut and serve.

Clever Tricks, Tips and Hints …

  • If you decide to cook this in two dishes (which I do), even if the dishes are different sizes, make sure the slice is the same thickness in each dish so that it cooks evenly.

  • This slice is just as delicious if served hot or cold. If sending to school for lunches, I usually cut the slice into bite-size pieces before placing in a container or lunchbox.

  • If you would like to make a smaller serve, simply divide the recipe quantities in half.

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