This zucchini and bacon slice is delicious served warm with a salad for a light supper but it is also perfect for picnics served at room temperature. It can be made ahead of time and stored in the fridge or freezer. It holds together well to transport and can be eaten with the fingers for fuss free alfresco meals.
We decided to catch up with friends for the afternoon at a shady beachside park in Redlands and I wanted to come up with something that would be easy to eat, delicious and reasonably filling to base our lunch around.
This zucchini and bacon slice is packed with flavour and goodness, veges and herbs fresh from garden and some great quality smoky bacon that I’ve recently discovered at a local butcher.
I almost gave up on bacon for a while, I do know how crazy that sounds but after several packets that were bland, watery and refused to crisp up no matter what I did I was getting frustrated. It’s has been surprisingly difficult to buy Australian, let alone local bacon so I was thrilled to discover that it is available, smoked full of flavour and renders perfectly.
Table of Contents
Making the zucchini and bacon slice
This quiche style slice is packed full of flavours; smoky, salty bacon, garden fresh herbs and a trio of cheeses.
Cook off the onion, garlic and bacon first to allow them time to cool before adding to the batter. It will take around 5 minutes in a hot pan to render the fat in the bacon bringing out the flavour and making it crispy and to add a little colour to the vegetables. Don’t rush this step, that bit of brown in the pan will elevate the finished dish.
Beat the eggs and incorporate the flour and baking soda before adding in the zucchini, cheeses and other ingredients.
This recipe keeps well in the fridge for a few days or seperate the slices with wax paper, wrap tightly and freeze.
This is a great base recipe that can easily be adjusted based on what you have on hand, use ham or finely chopped left over bbq chicken in place of the bacon or go with the vegetarian option and remove the bacon altogether.
If you don’t have fresh chives you could easily substitute another herb you have growing such as thyme or rosemary. Finely chopped tops of green onions would be another option or a dried herb such as oregano or basil but you will only want 1-2 teaspoons if using the dried option.
Zucchini are also called courgettes in some parts of the world, I used 3 medium sized ones here, when they get really large they are usually called marrows, I’d avoid using them for this at that stage as the texture changes and they can be too watery. If your zucchini are small add in an extra one, hidden veges are always a good thing.
If you enjoyed this recipe please consider saving it to Pinterest. It helps us, and it helps others search for inspiration in the kitchen.