Introduction
Zucchini and bacon combined create a delightful savory slice that is perfect for breakfast, brunch, or as a snack. This recipe incorporates grated zucchini, flavorful bacon, and a hint of garlic, all baked to golden perfection. Easy to prepare and wonderfully satisfying, this dish offers a delicious way to incorporate vegetables into your meal.
Detailed Ingredients with measures
400 g / 14 oz zucchini (2 medium), grated using a box grater, excess water squeezed out using hands (about 4 cups grated)
1 brown onion, peeled, grated using a box grater (including all juices)
1/4 cup extra virgin olive oil
200 g / 7 oz streaky bacon, chopped into 1 cm / 0.4″ squares
1 garlic clove, finely minced using a garlic press
5 large eggs (~50-55 g / 2 oz each)
1 cup self-raising flour (Note 1 & Note 2 for low-carb GF option)
1 1/2 cups (tightly packed) cheddar or tasty cheese, shredded (packet shredded ok)
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Yield
Serves approximately 12 slices
Instructions
Preheat oven to 180°C/350°F (160°C fan-forced). Crumple a sheet of baking paper in your hands then place it in a 30 x 20 x 3 cm (12 x 8″) lamington pan (or thereabouts) with overhang for lifting the slice out. No need to grease the pan – the mixture will weigh the paper in place. Set aside a little bit of cheese and bacon to sprinkle on the surface.
Sauté bacon – Heat the oil in a non-stick pan over medium-high heat. Add the remaining bacon and stir for 2 minutes or until very light golden. Add the garlic and stir for just 10 seconds, then remove from the stove and set the pan aside to cool slightly.
Make batter – In a large bowl, whisk the eggs, then whisk in the flour until lump-free. Add the zucchini, onion (including all grating juices), oil, and bacon from the pan along with the cheese. Switch to a wooden spoon and mix until combined.
Pour the mixture into the lined pan, pushing it into the corners and smoothing the surface. Sprinkle with the reserved cheese and raw bacon.
Bake for 35 minutes, rotating at the 20-minute mark, or until the top is golden and a skewer inserted into the middle comes out clean. Cool in the pan for 10 minutes before lifting out using the overhang paper. Cool for another 10 minutes before slicing. Enjoy warm or at room temperature!
Recipe Notes
1. Self-raising flour is flour with baking powder built in. If you don’t have it, just use 1 cup plain flour/all-purpose flour plus 2 teaspoons baking powder.
2. Lower carb gluten-free option – Substitute the self-raising flour with 1 1/4 cups almond meal plus 1 teaspoon baking powder. It doesn’t rise quite as much and the texture is a little more moist, but it’s still really lovely and you can’t taste any almond flavor at all!
Keeps for 4 days in the fridge, or freezer for 3 months.
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 180°C (350°F) or 160°C for fan-forced ovens.
Prepare Baking Pan
Crumple a sheet of baking paper in your hands, then place it in a 30 x 20 x 3 cm (12 x 8″) lamington pan, ensuring there is an overhang to help lift the slice out later. No need to grease the pan, as the mixture will hold the paper in place.
Reserve Ingredients
Set aside a small amount of cheese and bacon for sprinkling on top later.
Sauté Bacon
In a non-stick pan, heat the olive oil over medium-high heat. Add the chopped bacon and stir for approximately 2 minutes until it is lightly golden. Once cooked, add the minced garlic and stir for an additional 10 seconds. Remove from heat and allow the pan to cool slightly.
Make Batter
In a large mixing bowl, whisk the eggs until well blended. Gradually whisk in the self-raising flour until the mixture is smooth and lump-free. Next, add the grated zucchini, grated onion (including all juices), the sautéed bacon with oil, and the shredded cheese. Use a wooden spoon to mix everything together until well combined.
Pour and Smooth Mixture
Pour the batter into the lined baking pan. Using a spatula, push the mixture into the corners of the pan and smooth the surface for even baking.
Add Toppings
Sprinkle the reserved cheese and raw bacon evenly over the top of the mixture.
Bake
Bake in the preheated oven for 35 minutes, rotating the pan halfway through at the 20-minute mark. The dish is done when the top is golden brown and a skewer inserted into the center comes out clean.
Cool and Slice
Allow the dish to cool in the pan for 10 minutes, then lift it out using the overhang of the baking paper. Let it cool for another 10 minutes on a wire rack before slicing. Enjoy either warm or at room temperature!
Notes
Self-Raising Flour
Self-raising flour contains baking powder. If unavailable, you can substitute it with 1 cup of plain/all-purpose flour plus 2 teaspoons of baking powder.
Low-Carb Gluten-Free Option
For a lower-carb and gluten-free version, replace the self-raising flour with 1 1/4 cups of almond meal and add 1 teaspoon of baking powder. The final dish may not rise as much and will have a slightly moister texture without any almond flavor.
Storage
The dish can be kept in the refrigerator for up to 4 days or frozen for 3 months.
Cook techniques
Sautéing
Sauté the chopped bacon in extra virgin olive oil over medium-high heat until it turns light golden. Adding garlic towards the end enhances its flavor without burning it.
Whisking
Whisk the eggs in a large bowl until they are thoroughly mixed. Gradually incorporate the self-raising flour, ensuring there are no lumps for a smooth batter.
Mixing
Once the batter is smooth, use a wooden spoon to mix in the grated zucchini, grated onion with all its juices, sautéed bacon and garlic, and shredded cheese. Combine until all ingredients are evenly distributed.
Pouring and Smoothing
Pour the mixture into the lined baking pan, ensuring it reaches the corners. Use a spatula to smooth the surface for even baking.
Baking
Bake the mixture in a preheated oven until the top is golden and a skewer inserted into the middle comes out clean. Rotate the pan halfway through for even cooking.
Cooling
Allow the dish to cool in the pan for 10 minutes before lifting it out using the baking paper overhang. Let it cool for an additional 10 minutes before slicing.
FAQ
Can I use a different type of cheese?
Yes, you can substitute with other cheeses like mozzarella, gouda, or even a dairy-free option if desired.
How long will this dish keep in the fridge?
It will keep well for up to 4 days in the refrigerator.
Can I freeze the cooked dish?
Yes, it can be frozen for up to 3 months. Ensure it is properly wrapped or stored in an airtight container.
What if I don’t have self-raising flour?
You can substitute with 1 cup of plain flour mixed with 2 teaspoons of baking powder.
Is there a gluten-free option?
Yes, you can use 1 1/4 cups of almond meal combined with 1 teaspoon of baking powder for a low-carb gluten-free version.
Conclusion
This savory zucchini and bacon slice is a delightful combination of flavors and textures, making it an ideal dish for any occasion. Its easy preparation and ability to be enjoyed warm or at room temperature make it a versatile option for brunch, lunch, or snacks. With its nutritious ingredients, this recipe is sure to become a favorite in your kitchen.
Cheesy Spinach and Feta Slice
Replace zucchini with fresh spinach and add crumbled feta cheese for a Mediterranean twist.
Sweet Potato and Chorizo Bake
Substitute zucchini with grated sweet potato and incorporate spicy chorizo for a hearty variation.
Carrot and Herb Frittata
Use grated carrots in place of zucchini and add fresh herbs such as parsley or dill for a fresh flavor.
Mushroom and Thyme Bake
Add sautéed mushrooms and fresh thyme instead of bacon for a vegetarian-friendly option.
Bell Pepper and Mozzarella Slice
Incorporate diced bell peppers and diced mozzarella cheese for a colorful and tasty alternative.
Italian Style Courgette Bake
Replace the cheese with a mix of ricotta and Parmesan, and add Italian seasoning for a flavorful Italian version.
