Zucchini Slice
Zucchini Slice
Ingredients
- 400 g zucchini, 2 medium, grated using box grater, excess water squeezed out using hands (~ 4 cups grated)
- 1 brown onion, peeled, grated using box grater (including all juices)
- 1/4 cup extra virgin olive oil, 60 ml
- 200 g streaky bacon, chopped into 1 cm / 0.4 inch squares
- 1 garlic clove, finely minced using a garlic press
- 5 large eggs, ~50-55g / 2 oz each
- 1 pinch black pepper
- 1 cup self-raising flour, 150 g, or 1 cup plain flour / all-purpose flour + 2 teaspoons baking powder
- 1 1/2 cups cheddar or tasty cheese, tightly packed, shredded (packet shredded ok)
Instructions
- 1
Preheat your oven to 180°C / 350°F (160°C fan). Crumple a sheet of baking paper in your hands then place it in a ~30 x 20 x 3 cm (12 x 8 x 1.2 inch) pan with overhang for easy lifting of the slice. There is no need to grease the pan.
⏱️ 5 min•🌡️ 180
- 2
Set aside 1/4 cup of the shredded cheese and a small portion of the chopped bacon to sprinkle on the surface later. In a pan, sauté the remaining bacon in the extra virgin olive oil until it is light golden. Add the minced garlic towards the end of the cooking process, and cook for about 30 seconds until fragrant.
⏱️ 10 min
- 3
In a large bowl, whisk the eggs and black pepper together. Then, whisk in the self-raising flour until just combined. Add the squeezed zucchini, grated onion (including all its juices), the cooked bacon and oil from the pan, and the remaining shredded cheese. Mix thoroughly with a wooden spoon until all ingredients are well incorporated.
⏱️ 10 min
- 4
Pour the mixture into the prepared pan. Top with the reserved cheese and bacon.
⏱️ 5 min
- 5
Bake for 35 minutes, rotating the pan at the 20-minute mark, until the zucchini slice is golden brown and a skewer inserted into the middle comes out clean.
⏱️ 35 min•🌡️ 180
- 6
Once baked, remove from the oven and let it cool in the pan for 10 minutes before slicing. This slice is great served warm or cold.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini Slice
- 400 g zucchini, 2 medium, grated using box grater, excess water squeezed out using hands (~ 4 cups grated)
- 1 brown onion, peeled, grated using box grater (including all juices)
- 1/4 cup extra virgin olive oil, 60 ml
- 200 g streaky bacon, chopped into 1 cm / 0.4 inch squares
- 1 garlic clove, finely minced using a garlic press
- 5 large eggs, ~50-55g / 2 oz each
- 1 pinch black pepper
- 1 cup self-raising flour, 150 g, or 1 cup plain flour / all-purpose flour + 2 teaspoons baking powder
- 1 1/2 cups cheddar or tasty cheese, tightly packed, shredded (packet shredded ok)
Instructions
- 1
Preheat your oven to 180°C / 350°F (160°C fan). Crumple a sheet of baking paper in your hands then place it in a ~30 x 20 x 3 cm (12 x 8 x 1.2 inch) pan with overhang for easy lifting of the slice. There is no need to grease the pan.
⏱️ 5 min•🌡️ 180 - 2
Set aside 1/4 cup of the shredded cheese and a small portion of the chopped bacon to sprinkle on the surface later. In a pan, sauté the remaining bacon in the extra virgin olive oil until it is light golden. Add the minced garlic towards the end of the cooking process, and cook for about 30 seconds until fragrant.
⏱️ 10 min - 3
In a large bowl, whisk the eggs and black pepper together. Then, whisk in the self-raising flour until just combined. Add the squeezed zucchini, grated onion (including all its juices), the cooked bacon and oil from the pan, and the remaining shredded cheese. Mix thoroughly with a wooden spoon until all ingredients are well incorporated.
⏱️ 10 min - 4
Pour the mixture into the prepared pan. Top with the reserved cheese and bacon.
⏱️ 5 min - 5
Bake for 35 minutes, rotating the pan at the 20-minute mark, until the zucchini slice is golden brown and a skewer inserted into the middle comes out clean.
⏱️ 35 min•🌡️ 180 - 6
Once baked, remove from the oven and let it cool in the pan for 10 minutes before slicing. This slice is great served warm or cold.
⏱️ 10 min