Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 9 SLICES
This is a super versatile dish with zucchini and bacon. A delightful meal perfect for breakfast, lunch, even dinner. And you can serve this hot or cold.
INGREDIENTS
2 Zucchini, grated
1 Carrot, grated
2 tbsp Olive Oil
1 Brown / Yellow Onion, diced
2 Bacon Slices / Rashers, diced
½ Red Capsicum / Bell Pepper, diced
5 eggs, lightly whisked
¼ c. Milk
1 c. Self-Raising Flour
1 ¼ c. Grated Cheddar Cheese
Salt and Pepper, to taste
HOW TO MAKE ZUCCHINI AND BACON SLICE
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. And using baking paper, line a square 9 x 9-inch or 23 x 23 cm baking dish.
Step 2: Into a colander, grate the zucchini and carrot, then sprinkle with salt. Allow the grated zucchini and carrot to sit for at least 10 minutes.
Step 3: In the meantime, heat a tbsp olive oil in a frying pan over medium heat. Once the oil is hot, add the onion and bacon to the pan and cook until golden, stirring. Take off the heat and let the onion and bacon mixture cool a little.
Step 4: Squeeze as much moisture out of the zucchini and carrot with your hands. In a large mixing bowl, place the zucchini and carrot along with the capsicum/pepper, onion, bacon, 1 cup cheese, and flour. Mix well before adding the eggs, milk, the rest of the oil, salt, and pepper. Mix again until everything is incorporated.
Step 5: Into the prepared tray, pour the mixture, smooth the top, and sprinkle with the reserved 1/4 cup of cheese. Place in the prepared oven and bake for about 35 to 40 minutes until thoroughly cooked and firm to the touch. Remove from the oven when done and allow to cool before slicing into squares.
NOTES:
In place of self-rising flour, you can use a mixture of plain or all-purpose flour and baking powder. The proportion is a cup of flour to 2 tsp baking powder.
Allow the slice to cool completely, then place them in an airtight container and store them for up to 5 days or up to 3 months in the freezer.
For best results, DO NOT SKIP draining the moisture from the zucchini. Make sure to grate the zucchini and the carrot together. After grating them, place them into a colander or a clean kitchen towel to wring out the excess moisture.
You can add whatever veggies you have in your hands, such as mushrooms or corn.
Instead of bacon, you can use ham. If using ham, there is no need to fry, just add it to the bowl with the onion and the rest of the ingredients.
NUTRITION FACTS:
YIELD: 9, Amount Per Serving: CALORIES: 194 | SATURATED FAT: 4g | CARBOHYDRATES: 13g | FIBER: 2g | SUGAR: 2g | PROTEIN: 9g
Ingredients
- 2 Zucchini, grated
- 1 Carrot, grated
- 2 tbsp Olive Oil
- 1 Brown / Yellow Onion, diced
- 2 Bacon Slices / Rashers, diced
- ½ Red Capsicum / Bell Pepper, diced
- 5 eggs, lightly whisked
- ¼ c. Milk
- 1 c. Self-Raising Flour
- 1 ¼ c. Grated Cheddar Cheese
- Salt and Pepper, to taste
Instructions
HOW TO MAKE ZUCCHINI AND BACON SLICE
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. And using baking paper, line a square 9 x 9-inch or 23 x 23 cm baking dish.
Step 2: Into a colander, grate the zucchini and carrot, then sprinkle with salt. Allow the grated zucchini and carrot to sit for at least 10 minutes.
Step 3: In the meantime, heat a tbsp olive oil in a frying pan over medium heat. Once the oil is hot, add the onion and bacon to the pan and cook until golden, stirring. Take off the heat and let the onion and bacon mixture cool a little.
Step 4: Squeeze as much moisture out of the zucchini and carrot with your hands. In a large mixing bowl, place the zucchini and carrot along with the capsicum/pepper, onion, bacon, 1 cup cheese, and flour. Mix well before adding the eggs, milk, the rest of the oil, salt, and pepper. Mix again until everything is incorporated.
Step 5: Into the prepared tray, pour the mixture, smooth the top, and sprinkle with the reserved 1/4 cup of cheese. Place in the prepared oven and bake for about 35 to 40 minutes until thoroughly cooked and firm to the touch. Remove from the oven when done and allow to cool before slicing into squares.
Notes
In place of self-rising flour, you can use a mixture of plain or all-purpose flour and baking powder. The proportion is a cup of flour to 2 tsp baking powder. Allow the slice to cool completely, then place them in an airtight container and store them for up to 5 days or up to 3 months in the freezer. For best results, DO NOT SKIP draining the moisture from the zucchini. Make sure to grate the zucchini and the carrot together. After grating them, place them into a colander or a clean kitchen towel to wring out the excess moisture. You can add whatever veggies you have in your hands, such as mushrooms or corn. Instead of bacon, you can use ham. If using ham, there is no need to fry, just add it to the bowl with the onion and the rest of the ingredients. NUTRITION FACTS: YIELD: 9, Amount Per Serving: CALORIES: 194 | SATURATED FAT: 4g | CARBOHYDRATES: 13g | FIBER: 2g | SUGAR: 2g | PROTEIN: 9g
