The recipe that I am sharing with you guys today is for that classic Australian barbeque staple - Zucchini Slice with Bacon. Packed with lots of cheese plus extra vegetables (don't tell the kids!) it's a fast and easy Aussie entertaining tradition!
The odds are pretty good that you will find a version of this zucchini slice with bacon at most Aussie barbeques (or "barbies" as we call them) so with summer just around the corner I have decided to share my own version with you.
I like to pack my slice with plenty of extra veggies, not just zucchini. It's got carrot, red capsicum (red/bell pepper) and shallots (green onions) plus plenty of cheddar and parmesan cheese as well as bacon. Always room for more cheese!
This zucchini slice is also a bit more creamy that the usual because I have also included greek yoghurt in the recipe.
Table of Contents
Why you will love this zucchini slice with bacon
- It's super easy, just mix and bake.
- Can be made ahead.
- Great recipe idea if you need to "bring a plate".
- I've swapped out oil for greek yoghurt so it's a bit healthier.
- Need a vegetarian option? Just leave out the bacon.
- A great way to sneak some extra vegetables into the kids!
Ingredients you will need for this zucchini slice with bacon
- zucchini
- carrot
- red capsicum (red/bell pepper)
- spring onions (green onions/scallions)
- bacon
- self raising flour (self rising flour)
- garlic powder
- eggs
- greek yoghurt
- cheddar cheese
- parmesan cheese
- salt and pepper to taste
- cherry tomatoes to decorate (optional)
*Please see the recipe card below for exact quantities and detailed instructions
Step by step photos
- In a large bowl combine grated zucchini.
- Grated carrot.
- Chopped red capsicum.
- Chopped bacon.
- Finely sliced spring onions.
- Then add cheeses.
- Self raising flour, garlic powder and salt and pepper.
- Mix to combine.
- Whisk together eggs and greek yoghurt.
- Add egg mixture to bowl and mix to combine.
- Spread mixture into baking dish.
- Decorate with cherry tomatoes (if using) and bake.
Top tips
- If you don't have bacon you could substitute ham.
- Easily made into a vegetarian zucchini slice - just omit the bacon.
- When adding the egg mixture to the dry ingredients, don't overmix. Just enough so that you don't see any streaks of flour.
- Check if the zucchini slice is cooked in the middle the same way you would check a cake. Insert a toothpick or a skewer into the centre, if it comes out clean you're good to go.
- Once this comes out of the oven, leave it to sit for a few minutes before you cut it. This will make it easier to slice.
- The halved cherry/mini tomatoes are optional. You could put more on if you like, or leave them off altogether.
- No self-raising flour? For every cup of plain flour (150g) add 2 teaspoon baking powder and sift well to combine.
Serving suggestions and ideas for add-ins
- Feel free to add some chopped fresh herbs like chives or parsley.
- You can serve this slice hot or cold.
- Zucchini slice with bacon is great for lunches.
Other recipes you may enjoy
Pumpkin and Couscous Salad - my version of a popular pre-made salad available in Australian supermarkets - butternut pumpkin salad with chargrilled capsicum, mint & couscous.
Rocket (arugula) Pear and Parmesan Salad - peppery rocket combined with sweet pears and savoury parmesan cheese with a zingy mustard dressing.
Watch how to make this slice
📖 Recipe
Super Easy Zucchini Slice with Bacon
Ingredients
- 1 medium zucchini coarsely grated
- 1 medium carrot coarsely grated
- 1 small red capsicum (bell pepper) chopped
- 2 rashers/strips of bacon chopped
- 4 spring onions finely sliced
- 80 g grated cheddar cheese
- 30 g finely grated fresh parmesan cheese
- 150 g self raising flour
- ½ teaspoon garlic powder
- 4 eggs
- 170 g greek yoghurt I used low fat
- salt and pepper to taste
- 6 cherry tomatoes - halved to decorate (optional)
Instructions
- Preheat oven to 180c/350f.
- Grease and line an 18 x 28 cm baking dish and set aside.
- In a large bowl combine zucchini, carrot, red capsicum, bacon and spring onions.1 medium zucchini1 medium carrot1 small red capsicum (bell pepper)2 rashers/strips of bacon4 spring onions
- Then add cheddar cheese, fresh parmesan cheese, self raising flour, garlic powder and salt and pepper to taste, then mix to combine the dry ingredients and set aside.80 g grated cheddar cheese30 g finely grated fresh parmesan cheese150 g self raising flour½ teaspoon garlic powdersalt and pepper to taste
- In a small bowl add eggs and greek yoghurt and whisk together to combine.4 eggs170 g greek yoghurt
- Add egg mixture to the bowl with the dry ingredients and mix until just combined.
- Spread mixture into baking dish and smooth the top. Place cherry tomatoes (6 - halved) in even intervals on top of the mixture, pushing into the mixture to keep them in place (if using).6 cherry tomatoes - halved
- Bake for 35 - 40 minutes, or until golden and set in the middle.
Notes
- If you don't have bacon you could substitute ham.
- Easily made into a vegetarian zucchini slice - just omit the bacon.
- When adding the egg mixture to the dry ingredients, don't overmix. Just enough so that you don't see any streaks of flour.
- Check if the slice is cooked in the middle the same way you would check a cake. Insert a toothpick or a skewer into the centre, if it comes out clean you're good to go.
- Once this comes out of the oven, leave it to sit for a few minutes before you cut it. This will make it easier to slice.
- The halved cherry/mini tomatoes are optional. You could put more on if you like, or leave them off altogether.
- No self-raising flour? For every cup of plain flour (150g) add 2 teaspoon baking powder and sift well to combine.
Wendy
This was great, none left!
Lee-Ann
That's great Wendy!
Jo
Interested to try this with yoghurt in the recipe. New idea to me. Easy recipe for parties.
Lee-Ann
Thanks Jo!