Zucchini Slice
This easy zucchini slice recipe is perfect for any meal of the day. Packed with healthy zucchini and eggs, it's great for breakfast, lunch, dinner or a snack. Make it in only 40 minutes, and store it for up to 5 days in your refrigerator!
Servings: 12
Calories: 198kcal
Equipment
- Baking Pan
- Parchment Paper
Ingredients
- 1 cup all-purpose flour
- 5 eggs
- 10 bacon strips
- 1 cup shredded cheddar
- 375 g zucchini (about 2 zucchini)
- 1 onion
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 360 F / 180 C.
- Whisk the eggs in a mixing bowl until they are just combined.
- Dice the onion, slice the bacon and grate the zucchini.
- Add the onion, bacon, zucchini, flour, baking powder, olive oil, seasoning and cheese to the mixing bowl. Stir to combine everything evenly.
- Line a 9x13 inch baking pan with parchment paper, and pour the batter into it. Even out the surface with the back of a spoon or a spatula.
- Bake the zucchini slice in the middle of the oven for about 30 minutes, or until the surface is starting to brown.
- Remove from the oven, and leave it to cool down for a few minutes. Serve zucchini slice warm, or enjoy it cold later.
Video
Notes
- Store leftover zucchini slices in a sealed container in a refrigerator for up to 5 days, or freeze for up to 6 months. Serve them cold, or reheat them in a microwave, oven or air fryer.
- Make a vegetarian version by omitting bacon, or substitute it with mushrooms or other vegetables.
Nutrition
Calories: 198kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 341mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 1mg