Prep:  15 minutes
Cook:  40 minutes
Serves:  12
Average: 4.1 (165 votes)
Recipe by: Australian Eggs
Great for snacks or filling the kids' lunchbox, this classic bacon and zucchini slice recipe is a fantastic veggie smuggler. This zucchini slice recipe has bacon, but check out the tips to find out how to make it vegetarian!
Credit: Whisk Media Group

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Zucchini Slice
  1. Preheat oven 180°C/160°C (fan-forced) and grease and line a 30 x 20cm (base measurement) pan with baking paper
  2. Combine grated zucchini, onion, bacon, cheese and flour
  3. Whisk oil and eggs together and stir into flour mixture. Season with salt and pepper
  4. Pour into prepared pan and smooth the surface. Dollop tbsp. of ricotta and arrange cherry tomatoes over the top. Bake 35-40 minutes or until top is golden. Serve warm or cold
Tips & Hints:
  • Zucchini slice will keep refrigerated for 2-3 days in a sealed container.
  • Reheat in microwave or in a low oven.
  • Wrap portions separately in plastic wrap and freeze in an airtight container to add to lunch boxes.
  • For a vegetarian version, omit bacon and add sliced mushrooms.
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