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.
- 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)
- 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.
- 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.
- Wipe the bacon grease with a paper towel, then sautee the diced onion until medium-soft and fragrant. Toss in the bowl.
- 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.
- Remove off oven, rest for 10 mins before slicing. Enjoy!
- Again, don’t forget to drain the liquid out of the zucchini. Use a towel, cheese cloth or something similar.
- 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.)