Zucchini Slice with Bacon and Carrot - packed with lots of cheese plus extra vegetables this zucchini slice is a fast and easy Aussie entertaining tradition!
The recipe that I am sharing with you guys today is for that classic Australian barbeque staple - Zucchini Slice. The odds are pretty good that you will find a version of this vegetable slice at most Aussie barbeques (or "barbies" as we call them) so with summer just around the corner in this part of the world 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 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.
Ingredients you will need for this zucchini slice
- 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
How to make this recipe
- 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.
My top tips for making this recipe
- 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 tsp 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.
- 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 the video showing how to make this recipe
Zucchini Slice with Bacon and Carrot
Ingredients
- 1 medium zucchini coarsely grated
- 1 medium carrot coarsely grated
- 1 small red capsicum chopped
- 2 rashers/strips of bacon chopped
- 4 spring onions finely sliced
- 1 cup grated cheddar cheese 80g
- ½ cup finely grated fresh parmesan cheese 30g
- 1 cup self raising flour 150g
- ½ tsp 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 (1 medium - coarsely grated), carrot (1 medium - coarsely grated), red capsicum (1 small - chopped), bacon (2 rashers/strips - chopped) and spring onions (4 - finely sliced).
- Then add cheddar cheese (1 cup/80g - grated), fresh parmesan cheese (½ cup/30g - finely grated), self raising flour (1 cup/150g), garlic powder (½ tsp) and salt and pepper to taste, then mix to combine the dry ingredients and set aside.
- In a small bowl add eggs (4) and greek yoghurt (170g) and whisk together to combine.
- 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).
- 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 tsp baking powder and sift well to combine.
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