I am a big fan of egg casseroles, quiches, and frittatas and slices are an amazing way to change things up a bit! Normally these recipes use the combination of eggs and milk (or cream, or cheese), which, when baked, firm up the dish, and slices take it one step further by adding a small amount of flour (or almond flour) along with baking powder, to get them even firmer; solid enough that you can pick up a slice and eat it from your hands! These slices are just packed with flavours, including: bacon, cheddar cheese, parmesan, zucchini, carrots, onions, garlic and oregano, though you can change things up and use pretty much anything! I like to make a batch on the weekend, throw it in the fridge and they are ready to go on busy weekday mornings; simply grab a slice and optionally warm it before eating as you run out the door!
Bacon and Cheddar Zucchini Slices
An egg based slice packed with bacon, cheddar cheese and bacon!
ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1/2 cup onion, diced
- 1 cup all-purpose flour (gluten-free for gluten-free)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 2 cups zucchini, shredded and squeezed to drain
- 1 cup carrot, grated (optional)
- 1 cup cheddar cheese, shredded
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 5 eggs
- 1/4 cup milk (or almond milk)
directions
- Cook the bacon and onion in a pan before allowing to cool a bit.
- Meanwhile, mix the flour, baking powder, salt, pepper, garlic powder, and oregano.
- Mix the zucchini, carrot, cheddar, and parmesan, before mixing in the flour mixture.
- Mix the bacon and onion, along with 2 tablespoons of bacon grease, into the zucchini mixture.
- Mix the eggs and milk before mixing into the zucchini mixture.
- Pour the batter into a greased (optionally parchment or foil lined) 8×8 inch baking pan and bake in a preheated 350F/180C oven for 35-40 minutes; a toothpick pushed into the center should come out clean when done
- Let cook, slice and enjoy!
Option: Omit the bacon and add 2 tablespoon olive oil for vegetarian version.
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“Your recommendation for the Bacon and Cheddar Zucchini Slices was fantastic—crispy, cheesy, and absolutely addictive! They were a delightful hit and the perfect way to enjoy zucchini in a new and delicious way.”
a great way to make, even pre-make a lot of the breakfast ingredients that I eat regularly, very nice and thank you!
Am curious to know why this recipe is under the diet heading “Vegetarian”? I’ve yet to find a plant-based bacon product that is edible–even for me, and I don’t even know what REAL bacon tastes like, having never eaten real bacon in my life. If you know of a good plant-based bacon, I’d love to know the brand so I can try some.
The options below the recipe include one to omit the bacon for a vegetarian version.