Australian Zucchini Slice
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
12
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Calories
296 kcal
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Cuisine
Australian
Australian Zucchini Slice
Description
The Australian Zucchini Slice brings together fresh shredded zucchini and grated carrot, combined with diced sweet yellow onion, raw bacon pieces, and grated cheddar cheese. This vegetable mixture is coated with a batter made from eggs, olive oil, all-purpose flour, baking powder, salt, and black pepper. When baked in a 9x13 pan until the eggs are set, it forms a cohesive slice with a tender crumb and comforting savory taste featuring hints of the bacon and cheese.
The texture balances the moisture from the zucchini and carrot with the fluffiness from the eggs and baking powder, while the cheddar cheese melts throughout adding both moisture and flavor depth. The bacon can be cooked beforehand for crispiness or added raw to simplify preparation. The slice can be baked as a single pan or portioned into muffins for individual servings.
This dish serves well as a simple lunch or a side for dinner. It can be enjoyed warm or cooled, and swapping ingredients like onions or cheeses is possible to adjust flavor. Proper draining of shredded zucchini by squeezing out excess water is essential to prevent sogginess, preserving the slice's texture. The recipe notes that the bake is done when a toothpick inserted comes out clean, with additional cooking time added if needed.
Ingredients
- 1 yellow onion Diced
- 1 cup Bacon Raw/Chopped
- 2 ½ cup zucchini shredded
- 1 cup carrot Grated
- 1 ½ cup cheddar cheese Grated
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper Use code FF20 for 20% off
- 5 egg
- ½ cup olive oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a glass 9x13 pan with parchment paper and spray it with nonstick spray. Set aside.
- In a large bowl, add 1 onion, 1 cup bacon, 2 ½ cups zucchini, 1 cup carrot, and 1 ½ cups cheese. Stir to combine.
- Add the 1 cup flour, 1 ½ tsp baking powder, ½ tsp salt, and ¼ tsp pepper. Stir again to coat the vegetables in the pan. Set aside.
- In a medium bowl, crack the 5 eggs. Add ½ cup olive oil and whisk until combined.
- Add the egg and oil mixture into the fillings. Use a wooden spoon to mix everything together until a batter is formed.
- Pour the batter into the prepared pan and spread until even. Put the pan in the oven and cook for 35-40 minutes. The zucchini slice is done when the eggs are set.
- Remove and enjoy!
Notes
- Wash and shred zucchini but do not peel; then wrap in paper towel and squeeze out excess moisture to prevent sogginess.
- Pre-cut matchstick carrots can be used or grate your own as preferred.
- Sweet yellow onion is standard, but cooking onion, green onion, or red onion can be substituted.
- Olive oil or vegetable oil may be used for the batter.
- Omit bacon for a vegetarian version; cooking bacon beforehand can yield a crisper texture, but raw works too.
- Test doneness by inserting a toothpick; add time if needed.
- Batter can be baked in muffin tins for individual servings, checking after 12-15 minutes for readiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 296kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 404mg | 17% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2082IU | 42% |
| Vitamin C | 6mg | 7% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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