Zucchini Slice (courgette slice) is packed with zucchini, corn, and lean bacon. Add a side salad for a healthy, easy mid-week meal. A tasty one for the warmer months, great for school lunches, or as part of a buffet when entertaining.
This recipe is pure one bowl magic. Plus I love that you can freeze individual slices for work or school lunch boxes. Simply pop in the lunch box frozen, by lunch it has defrosted.
What could make this zucchini slice any better? The addition of low fat cheese of course!
- Plain Four: You can also use wholemeal or spelt for an even healthier version of this zucchini slice. If you prefer to use self-raising flour omit the baking powder.
- Eggs: Free range and fresh!
- Brown Onion: Medium size, you can swap it out for red/Spanish onion if you prefer.
- Corn: I always have tinned corn in the cupboard and that is what I tend to use, but I also use fresh corn too. If you have frozen use that.
- Baking Powder: Omit if using self-raising flour.
- Zucchini: It wouldn’t be a zucchini slice without it! I say zucchini, you may say courgette.
- Grated Cheddar: Go for low fat for a healthier recipe. If it isn’t an issue use standard cheese. Tasty can also be used.
- Olive Oil: Use light flavoured olive oil. It adds a little “lubricant” to the mix, it can be omitted.
- Thyme: Fresh is best for this recipe. If using dried only use 1 teaspoon.
- Shortcut Bacon: Use lean bacon from the not streaky bacon. The bacon made from the lean eye of the loin.
Recipe Walk Through
In a large mixing bowl beat eggs until combined.
Add flour and baking powder, mix until combined.
Then add the rest of the ingredients.
Mix until all ingredients are complete combined.
Pour ingredients into prepared baking tin. Bake in the oven for approximately 60 minutes, or until cooked through and golden brown on top.
If using the 30 x 20cm tin the zucchini slice should be cooked in roughly 30 minutes.
Alternative Ingredient Suggestions
- Make it Vegetarian: Simply leave out the bacon
- Leave out the oil: You can get away with omitting the oil from the slice. I’ve done so by mistake on the odd occasion and it’s just as tasty.
- Mix up the Veggies: The zucchini/courgette is a given, but you could swap the corn with baby peas. Replace half a cup of zucchini with grated carrot or sweet potato.
- Get Cheesy: Instead of cheddar or tasty use the same amount of fresh ricotta or smoked cheese.
As you can see from the pictures I have made my slice a little higher than normal. It is almost a zucchini loaf. By doing so it allows me to bake the slice longer. This results in a browner crustier exterior of the slice.
If making a flatter slice, by using the larger pan suggested in the recipe, the baking time is reduced resulting in a cooked slice but not as golden. Either way it will still be delicious.
- chopping board + sharp knife
- large mixing bowl
- baking tin – 26 x 13cm (10 x 5 inch) or 30cm x 20cm (12 x 8 inch)
- 5 eggs
- 150 grams (1 cup) plain flour
- 2 teaspoons baking powder
- 400 grams (3 cups) zucchini/courgette grated
- 300 grams (1 cup) corn kernels canned or fresh
- 1 brown onion finely chopped
- 200 grams short cut bacon finely chopped
- 110 grams (1 cup) cheddar cheese grated, low fat
- 30 mls (6 teaspoons) olive oil
- 1 tablespoon fresh thyme finely chopped
- extra thyme and parmesan cheese to serve
- Pre-heat oven 180°C (360°F)
Line Baking Tin
- The zucchini slice in the images was baked in a 26cm x 13cm (10 x 5 inch) tin as I wanted more height to my slice.If you would prefer a flatter slice use a 30cm x 20cm (12 x 8 inch) tin. Cooking time will also reduce to approximately 30 minutes.
Making the Zucchini Slice
- In a large mixing bowl beat eggs until combined.
- Add flour and baking powder, mix until combined.
- Then add the rest of the ingredients, mix until completely combined
- Pour ingredients into prepared baking tin. Bake in the oven for approximately 60 minutes, or until cooked through and golden brown on top.If using the 30 x 20cm tin the zucchini slice should be cooked in roughly 30 minutes.
- Serve with parmesan cheese, a sprinkling of fresh thyme and green garden salad.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
More Easy Dinner Ideas
Below are links to some more easy and tasty dinner ideas I know you will enjoy. Try the Mexican style stuffed baked sweet potato recipe for a meatless Monday dinner, or take the family to Japan with fun, cook it yourself Yakiniku.