Zucchini Slice

Method

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1. Heat the oven to 180°C / 350°F and line a 20 x 30 cm tin with baking paper.

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2. Wrap the grated zucchini in a clean tea towel and squeeze out as much liquid as you can. It should feel dry.

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3. Mix the zucchini, onion, bacon and cheese in a large bowl and stir in the flour.

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4. Whisk the eggs with the oil, salt and pepper and pour over the mixture. Stir until just combined.

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5. Pour into the tin and level the top.

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6. Bake for 35 to 40 minutes, until golden and firm in the middle.

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7. Cool in the tin for 10 minutes, then cut into squares.

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Chef’s Tips

• Squeeze the zucchini hard. It is 95% water and will make the slice wet.
• Fry the bacon first if you like a crisp texture. Raw bacon gives a softer bite.
• Do not over-mix the batter. It makes the slice rubbery.

Common Substitutions & Variations

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

Pairing Suggestions

• A green salad
• Tomato relish
• A cup of tea

Storage & Reheating

Keep in the fridge up to 4 days. Serve cold or reheat for 1 minute in the microwave. Freeze in squares for 2 months.

Common questions

Nutritional Highlights

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