Zucchini and Bacon Slice Recipe 🥒🥓
This savory zucchini and bacon slice is perfect as a quick meal, snack, or lunchbox addition. It’s simple to make, packed with flavor, and can be enjoyed warm or cold.
Ingredients:
- 4 medium zucchinis, grated (about 3 cups)
- 6 slices of bacon, finely chopped
- 1 medium onion, finely diced
- 1 cup self-rising flour (or 1 cup all-purpose flour + 1 teaspoon baking powder)
- 1 cup shredded cheddar cheese
- 5 large eggs
- 1/4 cup olive oil
- Salt and pepper, to taste
- Optional: 1/4 cup chopped fresh parsley or chives for garnish
Instructions:
- Prepare the Zucchini:
- Preheat your oven to 350°F (180°C). Line a 9×13-inch (23×33 cm) baking dish with parchment paper or grease it well.
- Place the grated zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze the zucchini firmly to remove as much liquid as possible.
- Cook the Bacon and Onion:
- In a skillet over medium heat, cook the chopped bacon until crispy. Add the diced onion and sauté until softened. Remove from heat and let cool slightly.
- Mix the Batter:
- In a large mixing bowl, whisk the eggs and olive oil until well combined.
- Add the grated zucchini, bacon-onion mixture, self-rising flour, and shredded cheese. Stir until just combined. Season with salt and pepper, keeping in mind the bacon is salty.
- Bake:
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve:
- Allow the slice to cool in the pan for 5–10 minutes before cutting into squares or slices.
- Serve warm or at room temperature with a side salad or as a standalone snack.
Tips:
- Add grated carrot or corn kernels for extra veggies.
- Swap cheddar for feta or parmesan cheese for a different flavor.
- This slice can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
Enjoy this easy and delicious Zucchini and Bacon Slice! 🥒🥓