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Zucchini and Bacon slice cut into portions with a small bowl of mustard yoghurt to the right
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5 from 5 votes

Zucchini and Bacon Slice

Zucchini and Bacon Slice that is garlicky, cheesy and delicious!  Calling everyone who loves cheese and bacon to the table!!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: Australian, Australian, International
Keyword: bacon, zucchini
Servings: 9
Calories: 259kcal
Author: Adrianne


  • Slice tray


Zucchini and Bacon Slice

  • 2 zucchini (courgette) Note 1
  • 300 grams bacon diced, Note 4
  • cup cheese Note 10
  • 6 eggs free range
  • ½ cup cream Note 2
  • 1 teaspoon garlic powder
  • 1 dried onion
  • salt and pepper to taste

Mustard Yoghurt

  • cup low fat greek yoghurt
  • 2 tsp dijon mustard Note 6


Zucchini and Bacon Slice

  • Preheat oven to 200°c/400°F, gas 6
  • Spray a little cooking oil into a slice tray, then line with baking paper Note 3
  • Slice your zucchini into thin pieces Note 4
  • In a medium sized mixing bowl, combine sliced zucchini, bacon and cheese. Stir to mix together well.
  • Transfer zucchini bacon cheese mix into lined slice tray, use the back of a spoon to push it out so it covers the base of the tray.
  • Crack eggs one by one into a mixing jug. Add garlic powder, dried onion, salt and pepper. Stir to combine.
  • Pour egg mix into slice tray and move tray up and down slightly to ensure egg mix is evenly spread throughout tray.
  • Bake for 50 mins. Note 7
  • Allow to cool slightly then cut into slices. Note 8
  • Serve with mustard yoghurt.

Mustard Yoghurt

  • Combine greek yoghurt and mustard in a small bowl and stir till thoroughly combined. Note 8



  • Note 1 Use either 3 small or 2 medium sized zucchini
  • Note 2 You can use milk instead - go for ½ the serving of cream, so it will be ⅙ cup. (4 x 15ml tablespoons)
  • Note 3 My slice tray measures  (28 x 17.5 x 5 cm)
  • Note 4 Use either the 'slice' blade on your food processor or a mandolin to cut into thin pieces 
  • Note 5 Buy diced bacon, (not rashers) it will make the recipe SO easy!! 
  • Note 6 You can use Hot English Mustard or American mustard instead. Both will taste very similar but have a bit more tang to them! 
  • Note 7 There should be no wobble in the center. Test with a skewer to ensure it is cooked through. If not, cook for a further 10 mins until it is. 
  • Note 8 It is easiest to cut the slice (and all egg slices for that matter) when it is cool as you get cleaner edges. 
  • Note 9 Keep stirring and mixing together until the colours have become one (ie not seperate and white anymore, but a light yellow paste) 
  • Note 10 the cheese I used is grated tasty, light or mozzarella, you can use any type of shredded cheese 


Calories: 259kcal | Carbohydrates: 3g | Protein: 11g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 154mg | Sodium: 313mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 1mg