If you love easy, savory bakes that feed a crowd and use up extra veggies, this Zucchini Bacon Slice will earn a regular spot in your kitchen. It’s the kind of dish you can whisk together in minutes and serve warm for breakfast, lunch, or dinner. The texture is tender but sturdy, like a crustless quiche, with crisp bacon bits and a gentle zucchini sweetness.
It packs well, reheats nicely, and tastes great hot or cold. Make it for meal prep, picnics, or those nights when you want something comforting without a lot of fuss.
What Makes This Special
This slice is all about simplicity and flexibility. You don’t need fancy equipment, and the ingredients are familiar and affordable.
The batter comes together in one bowl, and the bake is hands-off. It’s also easy to adapt: swap cheeses, add herbs, or tweak the veggies based on what’s in your fridge. With bacon for bold flavor and zucchini for moisture, you get a balanced, satisfying bite every time.
What You’ll Need
- Zucchini: 2 medium (about 400–450 g), grated
- Bacon: 6–8 rashers/strips, chopped
- Onion: 1 small, finely diced
- Garlic: 1–2 cloves, minced (optional but tasty)
- Eggs: 5 large
- All-Purpose Flour: 1 cup (125 g)
- Baking Powder: 1 teaspoon
- Olive Oil or Melted Butter: 1/3 cup
- Milk: 1/3 cup
- Cheddar or Tasty Cheese: 1 cup, grated
- Parmesan: 1/3 cup, finely grated (optional but adds depth)
- Fresh Herbs: 2 tablespoons chopped parsley or chives
- Salt and Pepper: To taste
- Olive Oil: For sautéing
- Pan Prep: Baking paper and a little extra oil or butter for greasing
Instructions
- Prep the oven and pan: Heat the oven to 350°F (180°C). Line a 9×13-inch (23×33 cm) baking dish or slice tin with baking paper and lightly grease the sides.
- Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crisp around the edges. Remove with a slotted spoon and set aside. Leave a little bacon fat in the pan for flavor.
- Soften the aromatics: In the same pan, add a splash of olive oil if needed. Sauté the onion for 3–4 minutes until translucent. Add garlic and cook 30 seconds, just until fragrant. Let cool slightly.
- Grate and drain zucchini: Grate the zucchini on the coarse side of a box grater. Place it in a clean tea towel or paper towels and squeeze out excess moisture. This step keeps the slice from getting soggy.
- Mix the wet ingredients: In a large bowl, whisk the eggs until smooth. Add the olive oil or melted butter and milk, whisking to combine.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, a pinch of salt, and a few grinds of black pepper.
- Bring it together: Stir the dry mixture into the egg mixture until just combined. Fold in the grated cheeses, drained zucchini, cooked bacon, sautéed onion and garlic, and herbs. The batter will be thick but spreadable. Taste and adjust seasoning.
- Fill the pan: Spread the mixture evenly into the prepared dish, smoothing the top with a spatula. For a golden finish, you can sprinkle a little extra cheese on top.
- Bake: Bake for 30–40 minutes, until the top is golden and the center is set. A toothpick inserted should come out with no wet batter.
- Rest and serve: Let the slice cool in the pan for 10–15 minutes. Resting helps it set and slice cleanly. Cut into squares and serve warm or at room temperature.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts. To freeze, wrap individual slices tightly and freeze for up to 2 months.
Thaw overnight in the fridge and reheat in the oven for the best texture.
Why This is Good for You
Zucchini adds moisture and gentle sweetness with very few calories. It’s a source of fiber, potassium, and vitamin C. Eggs bring protein to keep you satisfied, while cheese contributes calcium and flavor.
Bacon gives a savory punch, so you don’t need heavy seasonings. The balance of protein, veggies, and fats makes this a filling, practical option for any meal.
Common Mistakes to Avoid
- Skipping the zucchini squeeze: Extra moisture can make the slice dense and wet. Always squeeze out the zucchini.
- Overmixing the batter: Stir just until combined. Overmixing can make the slice tough.
- Under-seasoning: Taste the mixture before baking. Zucchini is mild, so a good pinch of salt and pepper matters.
- Overbaking: If it gets too dry, the texture suffers. Check at the 30-minute mark and pull it when set.
- Using a pan that’s too small: A very thick layer may cook unevenly. Stick to the recommended size or adjust bake time.
Recipe Variations
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. Add an extra tablespoon of milk if the batter feels too thick.
- Mediterranean Twist: Use feta instead of cheddar, add chopped sun-dried tomatoes and a handful of baby spinach, and season with oregano.
- Lower Sodium: Use reduced-sodium bacon or turkey bacon and cut the added salt. Parmesan can be salty, so reduce or skip it.
- Extra Veggie: Fold in grated carrot or corn kernels. Keep total added veg to about 2 cups so the batter stays balanced.
- Herb Lovers: Mix in dill, basil, or thyme for a fresh lift. Lemon zest pairs nicely with zucchini and feta.
- Spicy Kick: Add a pinch of chili flakes or a chopped jalapeño for gentle heat.
- Dairy-Light: Use a sharp cheese but less of it; the strong flavor goes a long way. Replace milk with unsweetened almond milk.
FAQ
Can I make this ahead of time?
Yes. Bake it, cool completely, and store covered in the fridge.
It reheats well in the oven and also tastes great cold, which makes it ideal for lunchboxes and picnics.
Do I have to cook the bacon first?
Cooking the bacon beforehand is best. It renders the fat and gives a crisp, smoky flavor. Raw bacon won’t crisp properly in the batter and can make the slice greasy.
What if my slice is watery?
That usually means the zucchini wasn’t drained enough.
Next time, squeeze harder or let the grated zucchini sit with a pinch of salt for 5 minutes before squeezing. Also, bake until the center is set.
Can I use a different cheese?
Absolutely. Cheddar, tasty, Colby, Gruyère, or a mix works well.
Feta adds tang but won’t melt the same way, so pair it with a melting cheese for the best texture.
How do I know when it’s done?
The top should be golden, the edges slightly pulled from the sides, and a toothpick should come out clean or with a few moist crumbs. If the center jiggles, give it another 5 minutes.
Can I halve the recipe?
Yes. Use an 8×8-inch (20×20 cm) pan and start checking at 22–25 minutes.
The thickness may vary, so use visual cues and the toothpick test.
Is there a vegetarian version?
Skip the bacon and add sautéed mushrooms, roasted red peppers, or olives for savory depth. A touch of smoked paprika can mimic a subtle smoky note.
What should I serve it with?
It’s great with a crisp green salad, tomato slices, or a simple slaw. For brunch, add avocado and a dollop of Greek yogurt or sour cream.
In Conclusion
Zucchini Bacon Slice is a reliable, everyday bake that tastes like comfort and looks after your schedule.
It’s quick to mix, flexible with add-ins, and sturdy enough to pack for work or school. Keep this recipe handy for busy weeks, weekend brunches, or whenever you want something warm and savory without a lot of effort. Simple ingredients, easy method, and great flavor—what more do you need?
