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.

  • 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)


  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!


  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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