We love this zucchini and bacon slice in our family and I love even more because my fussy little green avoiding eaters will actually eat it. It’s the perfect dish to make and keep in the fridge so that you can grab a slice whenever you like. It never lasts longer than 3 days in our house.
Pack a slice in the work or school lunchbox, eat as an easy and nutritious breakfast on the run or enjoy warm for dinner. It really is a versatile little slice.
INGREDIENTS
3 Medium Zucchini’s, grated
2 Medium Carrots, grated
1 Onion, grated
1 Cup Tasty Cheese, grated
5 Eggs
200gm D’Orsogna Streaky Bacon, sliced
1/2 Cup Plain Flour
Salt and Pepper to taste
LETS PUT IT ALL TOGETHER
1. I find that using a food processor to grate the ingredients makes it a lot quicker and easier. Grate the vegetables first and then squeeze out all excess liquid. This is important to make sure your slice doesn’t turn out mussy. Once you have squeezed out the liquid place into a large bowl.
2. Add the sliced bacon, flour, cheese and salt and pepper if using. Mix well to coat all the ingredients.
3. Whisk the eggs in a jug and pour into the bowl. Mix well to combine.
4. Place into a lined square (20cm x 20cm) baking dish and bake in a 160 degree celcius oven for 50 minute. Or until it is golden and it is mostly firm to touch.
Enjoy warm or allow to cool.
Store in the fridge in an air tight container for up to 5 days.
I don’t like to freeze this recipe us it does come out a little soft and mushy. You won’t have any left to freeze anyway as everyone will devour it.
Makes 16 slices
I have used D’Orsogna Streaky Bacon in this recipe as I love the flavour and the size of the strips. They have the perfect balance of meat and fat for this recipe.
Looking for more recipes using bacon? Find them on the D’Orsogna Website and D’Orsogna Facebook Page.
This is a sponsored post. Recipe, photos and opinions expressed are all my own.
The recipe I use also has 80g olive oil. The result is a slice that is a bit quiche like. But it’s tasty.
I have made a similar slice (but with corn) for years. I always freeze it in slices, then reheat it on the BBQ for a lovely flame grilled twist
Thank you so much for this incredible recipe. We are a family of 3 adults and a toddler. Easily fed the four of us picky eaters with left overs. Everything was so easy and simple and even budget friendly. Thanks again.
SO glad to hear.