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Zucchini and Bacon Slice

Delicious Zucchini and Bacon Slice Perfect for Meal Prep

A nutritious Zucchini and Bacon Slice combining zucchini and bacon, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pieces Zucchini Adds moisture and nutrition; use firm varieties for the best results.
  • 1 piece Carrot Enhances sweetness and texture; can substitute with other root vegetables if needed.
  • 2 tbsp Olive Oil Provides moisture and flavor; try a light or flavored oil for variation.
  • 1 piece Brown/Yellow Onion Adds depth of flavor; substitute with shallots for a sweeter profile.
  • 2 slices Bacon Provides savory flavor; swap with cooked ham or omit for a vegetarian option.
  • 1/2 cup Red Capsicum/Bell Pepper Brings color and crunch; any bell pepper color works well.
For the Mixture
  • 5 pieces Eggs Acts as the binder and adds richness; feel free to substitute with tofu or flax eggs for a vegan version.
  • 1/4 cup Milk Enhances texture; use any type of milk, including dairy-free alternatives.
  • 1 cup Self-Raising Flour Provides structure and lift; substitute with all-purpose flour and add baking powder if needed.
  • 1 1/4 cup Grated Cheddar Cheese Adds creaminess and flavor; any cheese or dairy-free alternative can be used.
Seasoning
  • Salt and Pepper Enhances overall flavor; adjust to taste to perfect your Zucchini and Bacon Slice.

Equipment

  • 9x9-inch baking dish
  • frying pan
  • mixing bowl
  • grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare a 9x9 inch baking dish by lining it with baking paper.
  2. Grate the zucchini and carrot, sprinkle with salt, and let sit for about 10 minutes to draw out moisture.
  3. In a frying pan, heat olive oil over medium heat. Sauté onion and bacon until golden and fragrant, then cool slightly.
  4. In a large bowl, combine drained zucchini and carrot with red capsicum, sautéed onion, bacon, and self-raising flour.
  5. In a separate bowl, whisk eggs, milk, and seasoning, then pour into the vegetable-flour blend and mix well.
  6. Pour the mixture into the prepared baking dish, sprinkle with grated cheddar cheese, and bake for 35-40 minutes.
  7. Allow to cool slightly before cutting into squares and serving warm or cold.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 400mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Ensure you squeeze out excess moisture from the zucchini and carrot for the best texture. Customize with different vegetables or cheeses as desired.

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