Zucchini Slice with Bacon

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.

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

1. In a large bowl combine grated zucchini.
2. Grated carrot.
3. Chopped red capsicum.
4. Chopped bacon.
5. Finely sliced spring onions.
6. Then add cheeses.
7. Self raising flour, garlic powder and salt and pepper.
8. Mix to combine.
9. Whisk together eggs and greek yoghurt.
10. Add egg mixture to bowl and mix to combine.
11. Spread mixture into baking dish.
12. 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

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Zucchini Slice with Bacon and Carrot - packed with extra vegetables this zucchini slice is a fast and easy Aussie entertaining tradition!

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Total Time: 1 hour hour 10 minutes minutes

Serving: 12

Calories: 140kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 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 zucchini

  1 medium carrot

  1 small red capsicum (bell pepper)

  2 rashers/strips of bacon

  4 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 cheese

  30 g finely grated fresh parmesan cheese

  150 g self raising flour

  ½ teaspoon garlic powder

  salt and pepper to taste
• In a small bowl add eggs and greek yoghurt and whisk together to combine.
  4 eggs

  170 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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*