Zucchini Slice

How did I not know about zucchini slices earlier? I love how easy they are to make, and especially how easy to bring ’em for lunch. Each batch gives me 4 meals (with snacks for each meal), or probably 2-3 meals if that’s the only thing I’d eat. This recipe was modified from 3-4 different recipes I read online – I skipped the oil and lightly cook the bacon in a pan first to drain some of the fat.
INGREDIENTS

  • 3 zucchini
  • 1 jumbo carrot
  • 1 cup flour
  • 1tsp baking soda
  • 4 large/ xlarge eggs, beaten.
  • 6 bacon slices, diced
  • 1 onion, diced
  • Salt, pepper, cayenne pepper (optional)
  • 1/2 cup cheese (shredded or grated, optional)

INSTRUCTIONS

  1. Grate zucchinis and the carrot using the largest setting. Important: SQUEEZE the grated zucchini/ carrot to drain the liquid, otherwise the zucchini slice will come out soggy. Put in a big mixing bowl.
  2. Gently cook the bacon in a skillet – don’t cook until crispy, just enough to melt some/ most of the fat into grease. Use a slotted spoon to scoop the bacon into the mixing bowl.
  3. Wipe the bacon grease with a paper towel, then sautee the diced onion until medium-soft and fragrant. Toss in the bowl.
  4. Mix in the rest of the ingredients. Don’t oversalt it since the bacon already has some sodium. Pour in a well-greased 9-inch cake pan, or any oven-friendly container with similar volume. Bake at 350F for 40-50 mins, until filling is set. The top should be golden brown but not burnt.
  5. Remove off oven, rest for 10 mins before slicing. Enjoy!

NOTES:

  1. Again, don’t forget to drain the liquid out of the zucchini. Use a towel, cheese cloth or something similar.
  2. Cheese: Very flexible.  I used shredded pepper jack since that’s some leftover I had, but I’m pretty sure cheddar, mozza, or even goat cheese would work too.

(The pic above was from the time I used turkey bacon. It definitely was a bit too dry for my liking, and wasn’t as good as regular bacon.)

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