Zucchini and Bacon Slice

5 from 5 votes

Zucchini and Bacon Slice is a quick and easy oven baked savory slice recipe. A versatile recipe that works for lunch boxes or afternoon tea!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dinner, Lunch

Cuisine: Western

Keyword: bacon and zucchini slice, zucchini and bacon slice

Servings:

Calories: 259kcal

Author: Adrianne

Ingredients

Zucchini and Bacon Slice

2 medium zucchini (courgette) Note 2
300 grams/10 oz bacon diced, Note 3
½ cup parmesan cheese finely grated using a microplane zester
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
6 medium eggs free range
250ml/1 cup cream
½ cup cheese grated using a hand held or box grater

Mustard Yoghurt (optional to serve)

⅓ cup Greek yoghurt
2 tsp dijon mustard Note 4

Instructions

Zucchini and Bacon Slice

Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
Zucchini: trim the top and base of the zucchini and then use your food processor to thinly slice. Once done, transfer to large mixing bowl.
Seasoning: add the diced bacon, parmesan cheese, garlic powder, onion powder, salt, pepper and stir to combine. Then reserve some of the combined mixture by transferring it to a small bowl.
Slice tray: line a slice tray with baking paper and then transfer in the seasoned zucchini bacon mixture. Spread this out so that it is in an even layer and all of the pieces face upwards.
Eggs: crack the eggs into a medium sized mixing jug and then use a fork to whisk them.
Cream and cheese: pour the cream into the whisked eggs, followed by the cheese and stir until thoroughly mixed together.
Egg mix: pour the wet egg mixture over the seasoned zucchini and bacon. Then gently tap the tray to remove any bubbles. Decorate the top of the frittata with the reserved pieces bacon zucchini mix.
Oven bake: place the slice into the oven on the middle shelf and bake for 30 -35 minutes. Use oven mits to remove the slice when cooked and place it onto a heatproof surface.
To serve: allow the slice to cool for a couple of minutes before lifting it out of the slice tray using the baking paper and setting it onto a chopping board. Then take a sharp knife and cut it into uniform sized pieces. Sprinkle some finely chopped chives over the top and serve with mustard yogurt sauce (optional). Notes 5 and 6.

Mustard Yoghurt

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

Notes

Note 1 - Slice tray size: the slice tray used for this recipe and as seen in the photos throughout the post measures (28 cm x 17.5 cm x 5 cm, 11 inches x 7 inches x 2 inches).
Note 2- Zucchini: use either the 'slice' blade on your food processor or a mandolin to cut into thin pieces. We don't want thick slices as they will let too much water out info the slice.
Note 3- Bacon: buy diced bacon, (not rashers) it will make the recipe very easy!!
Note 4 - Mustard yogurt sauce: keep stirring and mixing together until the colours have become one (ie not separate and white anymore, but a light yellow paste).
Note 5- Cooked slice: 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 6 - Cutting the slice: it is easiest to cut the slice (and all egg slices for that matter) when it is cool as you get cleaner edges.

Nutrition