Bacon Vegetable Slice Recipe for a Quick Zucchini and Bacon Bake

What Is Bacon Vegetable Slice?

A bacon vegetable slice is a baked savory square that brings together grated zucchini, carrot, smoky bacon, onion, bell pepper, cheese, and a few simple pantry staples.

Think of it as a cross between a crustless quiche and a loaded vegetable frittata, but even heartier thanks to the self raising flour that gives it a tender, set yet light structure.

This dish is one of those wonderful all day recipes that works for breakfast, a quick lunch, a casual dinner, or even packed into a lunch box for tomorrow.

I first came across a fantastic version of this recipe over at Cook It Real Good, and it quickly became a staple in my own kitchen. The beauty of a bacon vegetable slice is its flexibility.

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You can toss in whatever vegetables you need to use up, swap the bacon for ham if you are in a hurry, and it still turns out delicious.

The golden, cheesy top and the colorful bits of carrot and pepper peeking through make it as appealing to look at as it is to eat.

When I have friends over for a casual brunch, I bake a tray of this slice, cut it into neat squares, and watch it disappear within minutes.

Whether you serve it warm from the oven or cold straight from the fridge, this bacon vegetable slice always delivers. It is the kind of recipe that feels like a warm hug on a busy weekday morning and also holds its own at a relaxed weekend table.

Why You’ll Love This Recipe

This bacon vegetable slice is quick and easy, and it fits right into a busy family schedule. The prep time is short, and while the slice bakes you can tidy up the kitchen or help the kids with homework.

I love that I can grate the zucchini and carrot in minutes, let them drain while I cook the bacon, and then everything comes together in one bowl.

You will also appreciate how adaptable it is. The base recipe is a wonderful canvas. One week I might have a lone red pepper and a handful of mushrooms in the crisper, so they go into the mix.

The next time I might stir in some corn kernels or a handful of baby spinach. The recipe works with whatever vegetables you have on hand. If bacon is not your thing or you simply ran out, you can use diced ham instead.

The best part is that using ham lets you skip the frying step altogether. Just chop the ham and the onion, and fold them directly into the egg mixture. That little shortcut has saved me on more than one hectic morning.

I also love that this slice is a practical, healthy dish that turns grated vegetables into neat, grab, and go portions. It is perfect for meal prep.

I often bake a batch on Sunday, and then my family has easy, nutritious squares ready for the week. The slice tastes just as good cold, which makes it a hero in my kids’ lunch boxes.

There is something deeply satisfying about seeing them enjoy a vegetable packed lunch without a single complaint.

What You’ll Need

The ingredient list is made up of everyday staples you likely already have in your kitchen. Here is exactly what you need to make this bacon vegetable slice.

• 2 Zucchini
• 1 Carrot
• 2 tbsp Olive Oil
• 1 Brown / Yellow Onion
• 2 Bacon Slices / Rashers
• 1/2 Red Capsicum / Bell Pepper
• 5 Eggs
• 1/4 cup Milk
• 1 cup Self Raising Flour
• 1 1/4 cup Grated Cheddar Cheese
• Salt and Pepper

I always keep a block of sharp cheddar in my fridge because it melts so beautifully and gives the slice a lovely savory depth. The self raising flour is the little engine that helps the whole bake rise and hold together without becoming heavy.

If you do not have self raising flour on hand, do not worry. You can swap it with 1 cup of all purpose flour mixed with 2 teaspoons of baking powder, and you will get the same tender result.

Feel free to think of this list as a starting point. The recipe is incredibly forgiving, so if your bell pepper is a little smaller or your carrot a little larger, it will still turn out wonderfully.

How to Remove Liquid from Grated Zucchini

Zucchini is full of water, and if you skip this step you can end up with a soggy, dense slice.

I learned that lesson the hard way early on, when I tossed grated zucchini directly into the batter and pulled a weepy, disappointing tray from the oven. Now I never skip the quick draining process, and the texture is always spot on.

Grate the zucchini and the carrot directly into a colander set over the sink or a bowl. Sprinkle them with a little salt, give everything a gentle toss, and let the vegetables sit for about ten minutes. During this time the salt draws out excess moisture. You will see beads of liquid pooling at the bottom of the colander.

After ten minutes, grab handfuls of the grated vegetables and squeeze them firmly with your hands over the sink. You can also pile the vegetables into a clean dish towel, twist it tightly, and wring out the liquid.

I find the hand method quick and effective. There is a helpful tip I picked up from the source recipe: for this particular slice you do not need to be overly aggressive.

Leaving behind a tiny bit of moisture is perfectly fine and will not ruin the final texture. The goal is to remove the bulk of the water, not dehydrate the vegetables completely.

Once you have squeezed out the excess moisture, the zucchini and carrot are ready to join the rest of the ingredients. Your slice will come out firm, sliceable, and delicious.

How to Make Zucchini and Bacon Slice

Making this slice is a straightforward process that comes together quickly once your vegetables are drained. Here is the step by step method I follow at home.

1. Preheat your oven to 180°C / 350°F. Line a square 9 x 9 inch (23 x 23 cm) baking dish with baking paper so the slice lifts out easily later.
2. Grate the zucchini and carrot into a colander, sprinkle with salt, and let them sit for 10 minutes while you move on to the next step.
3. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the chopped onion and the bacon slices, cooking and stirring regularly until the onion turns soft and golden and the bacon is cooked through. Remove the pan from the heat and allow the mixture to cool slightly. The smell of bacon sizzling away always pulls my family into the kitchen, asking when dinner will be ready.
4. Squeeze the excess moisture out of the zucchini and carrot as described above, then place them into a large mixing bowl. Add the diced bell pepper, the cooked onion and bacon, 1 cup of the grated cheddar cheese, and the self raising flour. Stir everything together until well combined.
5. Add the eggs, milk, the remaining 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Stir the mixture thoroughly until it forms a uniform, slightly thick batter.
6. Pour the mixture into your prepared baking dish and smooth the top with a spatula. Sprinkle the reserved 1/4 cup of cheddar cheese evenly over the top. This final layer creates a beautifully golden, cheesy crust.
7. Bake for 35 40 minutes, until the slice is cooked through and feels firm to the touch in the center. Let it cool in the dish for a few minutes before lifting it out and cutting it into nine generous squares.

The total time from start to finish is about 50 minutes, and most of that is hands off oven time. It is the perfect window to set the table or whip up a simple side salad.

How to Store and Reheat

One of the best things about this bacon vegetable slice is how well it keeps. After it has cooled completely, I transfer the squares to an airtight container and store them in the refrigerator. They stay fresh for about five days, making them an ideal make ahead option for the work or school week.

If you want to stock your freezer, the slice freezes wonderfully. Arrange the cooled squares in a single layer in a freezer safe container or zip top bag, and they will keep for up to three months. When you need a quick meal, just move a portion to the fridge to defrost overnight.

Reheating is simple. You can warm a slice in the microwave for a quick breakfast, or pop it into a hot oven for a few minutes to bring back its crispy edges.

My favorite way to enjoy leftovers is straight from the fridge, cold and firm, alongside a handful of cherry tomatoes. It is refreshing and satisfying, and it takes zero extra effort.

Tips for Making This Recipe

Over time I have picked up a few little habits that help me get the best bacon vegetable slice every time. Here are my top tips for a foolproof result.

• Always drain the vegetables. Even a small amount of extra liquid can make your slice dense and wet. The quick salting and squeezing step is your best defense against sogginess.
• Switch up the vegetables. Use what you have. Mushrooms, corn, finely chopped broccoli, or a handful of baby spinach all work beautifully. Just keep the total volume of vegetables roughly the same so the batter still sets properly.
• Try ham instead of bacon. Ham is a fantastic alternative when you are short on time because you do not need to fry it. Simply chop the ham and onion and fold them right into the mixture. The slice will still be full of flavor.
• Flour substitute. If self raising flour is not in your pantry, mix 1 cup of all purpose flour with 2 teaspoons of baking powder. It works perfectly here and I have used this swap many times with great success.
• Let it cool before cutting. The slice firms up as it cools. Cutting it while it is still piping hot can cause it to crumble. A little patience pays off with neat, clean squares.

Don’t skip draining the zucchini, even a small pool of water can turn your slice into a wet, heavy brick. A quick squeeze is all it takes to get that perfect, sliceable texture.

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Zucchini and Bacon Slice

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What Is Bacon Vegetable Slice? A bacon vegetable slice is a baked savory square that brings together grated zucchini, carrot, smoky bacon, onion, bell pepper, cheese, and a few simple pantry staples.

• Total Time: 50 min
• Yield: 9 1x

Ingredients

Scale 1x2x3x

2 Zucchini
1 Carrot
2 tbsp Olive Oil
1 Onion, brown or yellow
2 slices Bacon, slices / rashers
1/2 Bell Pepper, red
5 Eggs
1/4 cup Milk
1 cup Self-Raising Flour
1 1/4 cup Cheddar Cheese, grated
Salt and Pepper

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Instructions

1-Preheat oven to 180C / 350F: Preheat oven to 180C / 350F. Line a square (9 x 9 in / 23 x 23 cm) baking dish with baking paper.
2-Grate zucchini and carrot into a colander,: Grate zucchini and carrot into a colander, sprinkle with salt and let sit for 10 minutes.
3-Meanwhile, heat 1 tbsp of olive oil: Meanwhile, heat 1 tbsp of olive oil in a frying pan on medium heat. Add onion and bacon and cook, stirring regularly, until golden. Remove from heat and allow to cool slightly.
4-Using your hands, squeeze as much of: Using your hands, squeeze as much of excess moisture out of the zucchini and carrot as possible, then place in a large mixing bowl with capsicum / pepper, onion, bacon, 1 cup cheese, and flour and stir to combine. Add eggs, milk, remaining oil, salt and pepper and stir to combine.
5-Pour mixture into prepared tray and smooth: Pour mixture into prepared tray and smooth the top. Sprinkle reserved 1/4 cup of cheese over the top, then bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

Last Step:

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• Prep Time: 10 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Serving Size: 1
• Calories: 194
• Sugar: 2g
• Saturated Fat: 4g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 9g