Sometimes, you come across a recipe that’s just a great recipe.
There’s no incredible back story.
No cooking revelation.
It’s just something so delicious, you have to share it with everyone you know.
Case in point: I was lying on a hot and sweaty yoga mat staring at the ceiling. My mind drifted to the recipe archive that lives in my head, eventually making it’s way to zucchini slice. I’ve made it a million times. It’s incredibly addicting.
And it’s going to change your attitude towards the mighty summer squash.
Zucchini is one of those vegetables we all love when it first arrives onto the scene, then quickly fades into the doldrums, like a boring relationship.
This recipe is different.
At first glance, it might look like an eggy frittata but it’s not even close.
Zucchini slice is a typical Australian recipe, commonly enjoyed as a light lunch or snack. It’s super easy to prepare. What makes it unique in my opinion, is the texture. Combine the creamiest quiche with a bite of fluffy, savory corn pudding (minus the corn), and that’s what this tastes like.
(I know- that doesn’t even make sense).
Allow me to rephrase: it’s soft, light, airy, and not stiff or rubbery at all. I think it has something to do with the 2 teaspoons of baking powder folded into the mix.
Oh, and there’s bacon…
Now, I call this the ‘ultimate’ zucchini slice because it took me a couple of tries to get it to blog-worthy perfection.
Zucchini is mostly water.
This can be a real problem in baking because it creates unwanted sogginess.
The key is to drain most of the water from the zucchini before adding it to the batter. If you’ve made zucchini bread before you know exactly what I mean. Place the grated zucchini in a clean kitchen towel, twist it up, and squeeze out as much water as possible.
Then mix all of the ingredients together and you’re on your way to zucchini slice heaven.
This is my idea of zucchini zen.
The whole family loves this recipe (even the boys!).
Make it once, and you’ll see what I mean.
- I use thick-cut Applewood smoked bacon for it’s smoky-sweet flavor. You can easily find this in most grocery stores, but in a pinch, regular bacon will do.
- Substitute any cheese that you’d like in place of the goat cheese. Try folding in 1 cup of shredded sharp cheddar, Gruyere, fontina, mozzarella (or a combination) into the batter.
- Recipe adapted from Taste.com.au
- 3 cups grated zucchini, well drained (about 1–2 zucchini)
- 3 slices of Applewood smoked bacon, diced into 1/2-inch pieces
- 1 small red onion, roughly chopped
- 5 eggs
- 1/2 cup olive oil
- freshly ground black pepper
- 1 cup flour
- 2 tsp baking powder
- 2/3 cup crumbled goat cheese
- Preheat your oven to 350 F.
- Line an 8×8 square pan with parchment paper for easy removal. Coat with cooking spray (even when lined with parchment, I’ve found that the eggs occasionally stick).
- Using a box grater, shred the zucchini. Line a bowl with a clean kitchen towel and place the zucchini inside. Twist it up to close, and squeeze out as much liquid as possible. Set the zucchini aside until ready to use.
- In a large non-stick skillet, sauté the bacon (no need to for oil) over medium-low heat, about 2-3 minutes. Add the onion and continue to cook until soft.
- Meanwhile, crack the eggs into a large bowl. Add the olive oil. Season with black pepper and whisk well to combine. Toss in the sautéed bacon and onions, and the reserved zucchini.
- To the bowl, add the flour and baking powder. Continue to mix until it looks like pancake batter.
- Pour into your lined baking pan. Sprinkle the goat cheese over the top.
- Bake until the filling is set, about 40-50 minutes. The top and bottom should be deep golden brown. Rotate the pan halfway through cooking time for even browning.
- Remove from the oven and cool for at least 10 minutes before slicing.