Zucchini Bake

Making Zucchini Bake

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan) and grease a 23 cm square dish. Toss the zucchini with half the salt, leave for 10 minutes and squeeze out the liquid in a tea towel.

   Mark done Start 10 min timer

2. Fry the bacon in the oil for 5 minutes. Add the onion and cook for 4 minutes. Cool for 5 minutes.

   Mark done Start 5 min timer

3. Whisk the eggs in a large bowl. Stir in the flour, cheese, pepper and remaining salt, then fold in the zucchini, bacon and onion.

   Mark done

4. Pour into the dish and bake for 35 minutes until golden and firm in the middle. Rest for 10 minutes before cutting.

   Mark done Start 35 min timer

Small Things That Help

• Squeeze the zucchini very dry for a bake that slices cleanly.
• Cool the bacon mixture before adding it to the eggs.
• A knife in the centre should come out clean.

Swaps and Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Serving Suggestions

• Green salad
• Tomato relish
• Crusty bread
• Coleslaw

Keeping and Reheating

Keeps in the fridge for up to 3 days. Serve cold or reheat at 160°C for 15 minutes. Slices freeze for up to 2 months.

Zucchini Bake FAQ: Common Questions

Zucchini Bake Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.