Ingredients
- 5 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 50 g smoked bacon, finely chopped
- 1 garlic clove, finely grated
- 2 medium zucchini, finely grated (375 g total)
- 100 g cheddar cheese, grated
- 150 g all-purpose flour (or white spelt flour)
- 1 teaspoon baking powder (phosphate-free)
- 5 large eggs, lightly beaten
- 1½ tablespoons fresh parsley, chopped (plus extra to serve)
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F / 180°C (160°C fan). Lightly grease a 20 × 20 cm (8 × 8 inch) baking dish and set aside.
- Cook the bacon and onion: Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add the onion and bacon and cook until the onion turns soft and translucent and the bacon begins to colour lightly, about 5–6 minutes. Stir in the garlic and cook for another minute until fragrant. Remove from the heat and allow to cool slightly.
- Prepare the zucchini: Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. TIP: Don’t skip this step! It helps the slice bake up tender, flavourful and perfectly set, not soft or watery.
- Mix the batter: In a large bowl, whisk together the flour and baking powder. Add the beaten eggs and the remaining 4 tablespoons olive oil, whisking until smooth.Fold in the cooked onion and bacon mixture, zucchini, cheddar and parsley until evenly combined. Season with black pepper and a small pinch of salt (the bacon and cheese already add saltiness).
- Bake until golden: Transfer the mixture to the prepared dish and smooth the top. Bake for 35–40 minutes, or until the slice is lightly golden, set through the centre and springs back gently when touched. Allow to rest for 10 minutes before slicing. Scatter with extra parsley and serve warm or at room temperature. Enjoy!
Nutrition
Notes
- Make it vegetarian: simply leave out the bacon.
- Great for meal prep: This zucchini slice stores well in the refrigerator for up to 3 days and tastes just as good the next day. Serve chilled, at room temperature or warmed through.
- How to serve it: Pair with a mixed green salad or a simple tomato cucumber salad for an easy lunch or light dinner.