Zucchini, Bacon & Cheese Slice

This post may contain affiliate links learn more

This Zucchini, Bacon & Cheese Slice is a versatile, savory bake that combines the fresh flavors of grated zucchini and carrot with the smoky goodness of bacon and the creaminess of melted cheese. Bound together with self-raising flour and eggs, then enriched with Western Star Original Butter, this slice puffs up golden in the oven and cuts into perfect finger foods. Ideal for brunch, lunchboxes, or a light dinner alongside a crisp salad, it delivers vegetable nutrition in a crowd-pleasing format. Whether served hot or at room temperature, it’s a guaranteed hit with kids and adults alike.

Cooking Time

Preparation Time: 15 minutes

Baking Time: 30 minutes
Resting/Cooling Time: 10 minutes
Total Time: Approximately 55 minutes

Ingredients

100 g Western Star Original Butter, chopped
1 medium onion, finely chopped
4 short-cut rindless bacon rashers (approx. 100 g), chopped

2 cups (approx. 300 g) grated zucchini, excess moisture squeezed out
1 cup grated carrot (approx. 100 g)
1½ cups grated tasty cheese (approx. 150 g)

¾ cup self-raising flour (approx. 105 g)
5 large eggs, lightly beaten
Salt and freshly ground black pepper, to taste

Step-by-Step Cooking Directions

Preheat the Oven: Preheat your oven to 180 °C (fan-forced). Grease and line a 28 cm × 18 cm rectangular slice pan with baking paper, allowing an overhang for easy removal.
Cook the Bacon and Onion: In a large frying pan over medium heat, melt the chopped butter. Add the finely chopped onion and bacon. Sauté for 5 minutes, stirring occasionally, until the onion softens, turns translucent, and the bacon begins to brown. Remove from heat and transfer the mixture to a large mixing bowl to cool for 2–3 minutes.
Prepare the Vegetables and Cheese: While the bacon mixture cools, grate the zucchini and carrot. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent sogginess. Grate the cheese and set aside.

Combine Dry and Wet Ingredients: Into the large mixing bowl add the grated zucchini, grated carrot, and grated cheese. Sprinkle the self-raising flour over the top. Pour in the lightly beaten eggs. Season with a pinch of salt and several grinds of black pepper.
Mix Gently: Using a large wooden spoon or spatula, fold all ingredients together until evenly combined. The mixture should be thick but spreadable. If too wet, add an extra tablespoon of flour; if too dry, add a splash of milk or an extra egg.
Transfer to Pan: Spoon the mixture into the prepared slice pan. Use the back of a spoon or an offset spatula to smooth the surface and ensure even thickness, approximately 2 cm deep.

Bake to Perfection: Place the pan in the center of the preheated oven and bake for 30 minutes, or until the slice is puffed, firm to the touch, and golden brown on top and around the edges.
Cool Slightly: Remove the pan from the oven and allow the slice to rest in the pan for 10 minutes. This short cooling period firms up the slice and makes slicing easier.
Slice and Serve: Lift the slice from the pan using the baking paper overhang. Place on a cutting board and cut into 12–16 serving pieces. Serve warm or at room temperature.

Nutritional Information

(Per slice, based on 16 servings)

Calories: 160 kcal

Protein: 6 g
Fat: 12 g
Saturated Fat: 7 g

Carbohydrates: 6 g
Dietary Fiber: 1 g
Sugars: 2 g

Sodium: 300 mg

The Origins and Popularity of the Recipe

Savory slices and tray bakes have long been a staple in Australian and New Zealand home cooking, where “slice” refers to a category of sweet or savory bars. Rooted in British slab-style cakes and quiches, these tray bakes combine simple ingredients into portable, shareable foods. The addition of local produce—zucchini and carrot—reflects a broader trend toward incorporating vegetables into comfort dishes. Bacon and cheese slices gained popularity as easy school-lunch options in the late 20th century, prized for their make-ahead convenience and ability to feed families on a budget.

Reasons Why You’ll Love the Recipe

One-Bowl Prep: Minimal bowls to wash—everything combines in a single large bowl.
Make-Ahead Friendly: Bakes can be prepared the night before and reheated.
Portability: Perfect for picnics, lunchboxes, or potlucks—no utensils needed.

Vegetable Boost: Sneaks zucchini and carrot into an irresistible format.
Customizable: Easily swap bacon for ham or feta for cheese for new flavor profiles.

Health Benefits

Vitamin A & K: Zucchini and carrot provide beta-carotene, supporting vision and immune health.

Protein & Calcium: Cheese and eggs offer high-quality protein and bone-strengthening calcium.
Whole-Food Ingredients: Uses real butter and minimal processed ingredients.
Fiber Content: Veggies and self-raising flour contribute dietary fiber for digestion.

Portion Control: Baked in slices allows for mindful serving sizes.

Serving Suggestions

Brunch Spread: Pair with fresh fruit salad, avocado slices, and poached eggs.
Lunch Box: Pack with cherry tomatoes and hummus for a balanced meal.

Appetizer Platter: Serve bite-sized pieces with toothpicks alongside olives and cold cuts.
Light Dinner: Accompany with a garden salad dressed in lemon vinaigrette.

Common Mistakes to Avoid

Skipping Moisture Removal: Failing to drain zucchini yields a soggy slice—always squeeze out liquid.

Overmixing: Vigorous stirring deflates the eggs, leading to a dense bake—fold gently.
Incorrect Pan Size: Using a smaller pan makes the slice too thick and undercooked in the center—stick to 28 cm × 18 cm.
Underbaking: Removing too early results in a floppy texture—slice should feel firm and spring back when touched.

Insufficient Cooling: Cutting immediately can cause the slice to crumble—allow 10 minutes of cooling.

Pairing Recommendations

Wines: A chilled Sauvignon Blanc or dry rosé complements the savory richness.
Beers: A light lager or pale ale balances the salty bacon and cheese.

Cocktails: A citrusy gin fizz or sparkling Aperol spritz enhances the fresh vegetable notes.
Non-Alcoholic: Iced herbal tea or lemonade offers refreshing acidity.

Cooking Tips

Room-Temperature Eggs: Use eggs at room temperature for smoother incorporation and even baking.

Uniform Grating: Grate vegetables using the same grater side for consistent texture.
Butter Temperature: Melt butter gently to avoid browning; it should be warm, not hot.
Rest Before Slicing: Let the slice sit for at least 10 minutes to firm up and develop flavor.

Freezing: Wrap individual slices in plastic and freeze for up to 2 months; thaw in the fridge before reheating.

Similar Recipes to Try

Spinach & Feta Slice: Replace bacon with spinach and feta for a Mediterranean twist.
Corn & Bacon Slice: Fold in canned corn kernels and omit carrot for a sweet-savory variant.

Sweet Potato & Cheese Slice: Use grated sweet potato instead of zucchini for a colorful alternative.
Quiche Lorraine Slice: Add cream and bake in a similar slab form for a crustless quiche.

Variations to Try

Vegetarian Version: Swap bacon for crumbled feta or roasted mushrooms.

Herb Infusion: Stir in chopped parsley, chives, or dill for extra freshness.
Spicy Kick: Add ½ teaspoon chili flakes or diced jalapeño to the mixture.
Three-Cheese Blend: Combine cheddar, mozzarella, and Parmesan for depth of flavor.

Gluten-Free: Substitute self-raising flour with a gluten-free blend and add 1 teaspoon baking powder.

Ingredient Spotlight

Western Star Original Butter
Western Star Original Butter is a high-quality, Australian-made butter known for its rich, creamy flavor and ideal baking properties. Made from pasteurized cream, it delivers consistent results when melted, helping achieve that perfect golden crust. Its balanced water-to-fat ratio ensures a tender crumb and keeps baked slices moist without becoming oily.

Conclusion

This Zucchini, Bacon & Cheese Slice combines convenience, nutrition, and taste in one versatile tray bake. Bright vegetables, smoky bacon, and melted cheese come together in a simple one-bowl recipe that’s perfect for any meal or snack. Whether you’re feeding a crowd or packing lunches, this slice delivers flavor, portability, and easy customization. Embrace this recipe as a staple in your kitchen and delight in its endless variations and make-ahead convenience.

10 Comprehensive FAQ

Can I use frozen zucchini?
Yes—thaw and squeeze out excess moisture before grating into the mixture.

What if I don’t have self-raising flour?
Use ¾ cup all-purpose flour plus 1½ teaspoons baking powder.
How do I avoid a soggy slice?
Squeeze grated zucchini firmly and cool the bacon–onion mixture before combining.
Can I bake in a muffin tin?
Yes—pour batter into greased muffin cups for individual portions; reduce baking time to 20–25 minutes.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat in a 160 °C oven for 5 minutes.
Is it freezer-friendly?
Freeze cooled slices individually wrapped for up to 2 months; thaw overnight before reheating.
Can I add other vegetables?
Absolutely—spinach, bell peppers, or mushrooms work well.

What cheese melts best?
Tasty cheddar provides sharpness and good melt; mozzarella adds stretch.
How do I make it dairy-free?
Substitute butter with a vegan spread and cheese with dairy-free alternatives.
Can I halve the recipe?
Yes—use a smaller pan and adjust baking time down to 25 minutes, checking for doneness.