Name: Zucchini & Bacon Slice
Prep time: 15 min
Cook time: 35 min
Ingredients: 100g Western Star Original Butter, chopped; 1 onion, finely chopped; 4 (100g) short-cut rindless bacon rashers, chopped; 2 cups (approx. 300g) grated zucchini; 1 cup grated carrot; 1½ cups grated tasty cheese; ¾ cup self-raising flour; 5 eggs, lightly beaten

Zucchini and Bacon Slice

Credit

Whisk Media Group

Credit

Whisk Media Group

100g Western Star Original Butter, chopped
1 onion, finely chopped
4 (100g) short-cut rindless bacon rashers, chopped
2 cups (approx. 300g) grated zucchini
1 cup grated carrot
1½ cups grated tasty cheese
¾ cup self-raising flour
5 eggs, lightly beaten

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Preheat the oven to 180°C fan forced. Grease and line a 28cm x 18cm rectangular slice pan with baking paper.
Melt the butter in a frying pan over a medium heat. Add onion and bacon. Cook for 5 minutes or until the onion softens and the bacon starts to brown. Transfer to a large bowl to cool slightly.
Add zucchini, carrot, cheese, flour and eggs to cooled mixture and stir to combine.
Spread into prepared pan, smoothing out the top.
Bake for 30 minutes or until puffed and golden. Remove from the oven and allow to cool for 10 minutes if serving hot or cool to warm in pan.
Cut into pieces and serve.

Tips & Hints:

Cut into portions and freeze for up to 2 months.
Great for brunch, school lunch boxes and work lunches

Preheat the oven to 180°C fan forced. Grease and line a 28cm x 18cm rectangular slice pan with baking paper.
Melt the butter in a frying pan over a medium heat. Add onion and bacon. Cook for 5 minutes or until the onion softens and the bacon starts to brown. Transfer to a large bowl to cool slightly.
Add zucchini, carrot, cheese, flour and eggs to cooled mixture and stir to combine.
Spread into prepared pan, smoothing out the top.
Bake for 30 minutes or until puffed and golden. Remove from the oven and allow to cool for 10 minutes if serving hot or cool to warm in pan.
Cut into pieces and serve.

Tips & Hints:

Cut into portions and freeze for up to 2 months.
Great for brunch, school lunch boxes and work lunches

Preheat the oven to 180°C fan forced. Grease and line a 28cm x 18cm rectangular slice pan with baking paper.
Melt the butter in a frying pan over a medium heat. Add onion and bacon. Cook for 5 minutes or until the onion softens and the bacon starts to brown. Transfer to a large bowl to cool slightly.
Add zucchini, carrot, cheese, flour and eggs to cooled mixture and stir to combine.
Spread into prepared pan, smoothing out the top.
Bake for 30 minutes or until puffed and golden. Remove from the oven and allow to cool for 10 minutes if serving hot or cool to warm in pan.
Cut into pieces and serve.

Tips & Hints:

Cut into portions and freeze for up to 2 months.
Great for brunch, school lunch boxes and work lunches

Ingredient spotlight

Featured ingredients in this recipe

Original Salted Butter

Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, cream and salt.

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Sophie Cole

17 Jan 2018, 4:42 pm

Zucchini and bacon slice - It's yummy, quick and easy! I made it and I'm only 8. It's fun and delicious for everyone!

Bridget

30 Aug 2016, 8:58 pm

A winner! - I think my family thinks I'm mad. I've made this recipe so many times and I love it!

+ 216 star only ratings in addition to the reviews above

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