Zucchini and Bacon Slice is a quick, easy and healthy oven baked savory slice recipe. By combining simple ingredients, seasoning them and adding cheese and a creamy egg mixture we create a dish that is perfect for breakfast, lunch or dinner! This bacon and zucchini slice is versatile, perfect for quick breakfasts, school lunches, a bake sale or be afternoon tea!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Everyday ingredients: you will be able to get everything you need to make this crustless quiche from your local grocery store. They are all easy ingredients that are year round available which will be simple to get your hands on.
- Kid friendly: this is the most classic Australian dish to feed hungry little ones with. It is packed with veggies, but also has cheese and chewy bacon to keep things interesting. The whole family can enjoy it together!
- Freezer friendly: this vegetable slice freezes very well. Simply allow to fully cool once cooked then slice and store portions in the freezer. It is the perfect recipe to have on hand so that you can grab and use as needed.
- Budget friendly: this is a cost effective easy recipe that won't break the bank. It is a great recipe to meal prep on the weekends so that there is food in the fridge that you only need to heat in order for everyone to eat 😉👍.
- Versatile: there is not a meal in the day that this vegetable slice won't work for. It is perfect across meals, for snacks, just because or popped in lunch boxes as a nice change from a sandwich.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use salt and a little black pepper to season the zucchini and bacon mixture.
- Garlic powder: we use this and the onion powder below for the same reason. These 2 work especially well together in recipes and are so handy to have in the pantry.
- Onion powder: as above. We save time peeling, chopping and dicing an onion!
- Parmesan cheese: this is best finely grated using a microplane zester. It is so much softer and fresher than store bought pre-grated cheese.
- Cheese: I use tasty cheese and grate this with a hand held grater. You can do the same or use cheddar cheese as another option.
- Eggs: free range are always best to use. We need small to medium size eggs, not overly large ones. These combine with the cream and the cheese for the egg bake side of the recipe.
- Cream: we need heavy cream not dollop, cream cheese or whipped cream. This forms the basis of the egg mixture which will hold the whole slice together.
- Bacon: I use diced bacon and purchase this from the supermarket as opposed to cutting it. I like the chunky pieces and the convenience makes it an easy choice.
- Zucchini: we use 2 small to medium zucchini. We don't want to use large zucchini as they have a lot more moisture in them which would make the slice too wet. Plus they won't fit through the food processor funnel.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the zucchini and bacon slice recipe. We start by preparing the zucchini. I recommend you use the food processor for this initial step.
- Slice zucchini (Photo 1)
- Add to bowl (Photo 2)
- Add diced bacon and parmesan (Photo 3)
- Then add salt and pepper (Photo 4)
👩🍳 How to Make Zucchini And Bacon Slice
We start by slicing the zucchini into thin pieces. Simpy chop the tip and base off the zucchini and then feed them through the funnel of the food processor (1 at a time) with the slice blade. We want the slices to be super thin so that we don't add excess moisture to the slice.
Once sliced, transfer these pieces to a large mixing bowl.
Add the chopped bacon to the bowl then add the parmesan cheese. Next season the mix with salt and pepper.
- Add garlic powder (Photo 5)
- Add onion powder (Photo 6)
- Stir to combine (Photo 7)
- Reserve some of the combined mixture (Photo 8)
Then we want to continue to season the zucchini and bacon by adding the garlic powder and onion powder.
Once all of these ingredients are in the bowl, you can stir them till they are consistently mixed together.
Next use kitchen tongs to remove some of the combined mixture which we will use later to top the slice.
- Crack eggs into bowl (Photo 9)
- Whisk eggs (Photo 10)
- Add cream and cheese to eggs (Photo 11)
- Transfer zucchini mixture into lined slice tray (Photo 12)
Crack the eggs into a medium sized bowl then use a fork to whisk them. Next add the cream and cheese to the eggs and consistency combine.
Then transfer the seasoned zucchini and bacon mixture into the lined slice tray.
Once done, you can pour mixture (eggs, cheese and cream) over the top as shown in the photo below.
- Pour egg mix over the top (Photo 13)
- Tap to remove any bubbles (Photo 14)
- Top with reserved mix (Photo 15)
- Bake for 30 minutes (Photo 16)
Once the egg mix is in the tray gently tap the tray (by lifting up and placing down again) to remove any bubbles.
Then spread the reserved zucchini and bacon pieces over the top of the slice.
Now we are ready to bake the slice. Place it into the oven on the middle shelf. You will see that the surface starts to turn a lovely golden brown.
Bake it for 30 minutes then check, if it looks wet in the centre still bake for a further 5 to 10 minutes (Total cooking time: 30 - 40 minutes).
Once cooked, you can use oven mits to remove the slice, place it onto a heatproof surface, rest for a bit and then cut into individual slices.
🍽 Serving Suggestions
You are practically unlimited when it comes to serving ideas for this slice! It works as a main dish with extras or simply sliced on its on.
If you want to grate some additional cheese over the top you can or you may find it cheesy enough 😉👍.
The sauce you see in the photos is the Mustard Yogurt Sauce. It offers a little tang and is a great pairing especially when having a heated portion of the slice for dinner.
Fresh herbs like chives as seen above work to garnish the dish and you can use basil or parsley if you wish to also.
Or you can simply heat a piece, grab your fork and dive in!
👍 How to Guide
How to Store
Store leftover slice pieces in a sealed, airtight container in the fridge. The portions can be kept for 3 days. They can also be consumed hot or cold.
How to Reheat
Place a piece of leftover slice onto a plate and pull a layer of cling wrap over the top. Reheat in the microwave on high using 1 minute increments until it is heated through.
How to Freeze
Allow the slice to fully cool. Then slice into portions. These can be transferred into air tight containers or zip lock plastic bags, with the air pushed out of them. Then seal the bags and stack them in the freezer. They can be frozen for up to 3 months and are best fully thawed before being reheated.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use pecorino romano cheese in place of the parmesan cheese if you wish too.
- If you want to use bacon rashers and chop them yourself, you can.
- Or you can add some chopped feta cheese for an extra cheese flavour in the recipe.
- For a vegetarian version of the slice, you can omit the bacon and follow the rest of the recipe steps as is.
- If you want to use milk in place of the cream, you can by reducing the quantity by half. ie so you would use 125ml or ½ cup not a full cup.
- I am garnishing the dish with chopped chives, but you can also use finely chopped spring onions as an alternative.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- The slice tray used in the photos through the post is (28 cm x 17.5 cm x 5 cm, 11 inches x 7 inches x 2 inches).
- The larger the size of your baking dish the thinner your slice will be. The smaller your baking dish the thicker it will be.
- For easy removal of the slice once baked grease the tin with cooking oil and also use baking paper. This way you can pull it up and out of the pan.
- If you don't have a food processor you can use a mandolin or a knife and chopping board to cut the zucchini.
- When the slice is cooking if the top of it is looking brown before it is fully cooked, you can use oven mits to remove it from the oven, pull a layer of tin foil over the top and return it to the oven. This will stop the surface of the slice browning further.
- If you have the time allow the slice to cool down, refrigerate it overnight and then cut it. It does sound time consuming but it is the 'secret trick' to getting perfectly straight edges on your slice. I did not use that secret trick today 😂.
🤓 Frequently Asked Questions
How long can I keep zucchini slice in the fridge?
Zucchini slice can be kept in a sealed, airtight container in the fridge for up to 5 days. You can also freeze the slice by allowing it to cool, portioning and then freezing the portions in ziplock plastic bags.
Can you reheat zucchini slice?
Yes you can reheat zucchini slice. Simply place a piece onto a plate and cover with cling wrap and then heat in the microwave for 1 to 2 minutes until heated through.
Is it OK to eat the skin of a zucchini?
Leaving the skin on zucchini and eating that is the best way to make the most of the nutritious benefits of the vegetable.
😍 More Easy Breakfast Recipes
Is it your favorite meal of the day? I can understand if it is. Here are some more easy breakfast recipes to help make it interesting and always delicious.
- Blueberry Croissant Bake
- Bacon and Egg Slice
- Silver Dollar Pancakes
- Zucchini Slice Muffins
- Mini Croissant Sandwiches
- Raspberry Pancakes
- Brie Croissant
- Zucchini Slice
- Raspberry Oatmeal Muffins
Its time to bacon our zucchini my friend haha 😂! You can also find all of my breakfast recipes in the one spot.
Zucchini and Bacon Slice
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
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.
- Combine greek yoghurt and mustard in a small bowl and stir till thoroughly combined.
- 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.