Name: Zucchini slice with carrot and bacon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: Carrot, zucchini and bacon slice; 4 shortcut bacon rashers, rind removed, chopped; 1 red capsicum, finely chopped; 1 zucchini, coarsely grated; 1 carrot, peeled, coarsely grated; 1 cup grated cheddar cheese; 1 cup self-raising flour; 4 eggs, at room temperature; 1/2 cup milk

Zucchini slice with carrot and bacon

This easy to make slice makes a great meal served with salad. And it's perfect for the lunchbox too!

Makes 12

Prep

15M

Cook

35M

Total

50M

We’ve taken the classic lunchbox favourite – zucchini slice and added extra veg and flavour with carrot and bacon.

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Ingredients

Carrot, zucchini and bacon slice

4 shortcut bacon rashers, rind removed, chopped

1 red capsicum, finely chopped

1 zucchini, coarsely grated

1 carrot, peeled, coarsely grated

1 cup grated cheddar cheese

1 cup self-raising flour

4 eggs, at room temperature

1/2 cup milk

Method

Carrot, zucchini and bacon slice

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Heat a non-stick frying pan over moderate heat. Add bacon and capsicum. Cook, stirring, 5 minutes or until capsicum is tender. Cool slightly.

3.Combine bacon mixture, zucchini, carrot, cheese and flour in a bowl. Make a well at centre. Whisk eggs and milk in a jug. Add egg mixture to flour mixture; stir until just combined. Do not over-mix. Pour into prepared pan; level surface.

4.Bake 30 minutes, or until a skewer inserted at centre comes out clean. Stand in pan 5 minutes. Transfer to a wire rack, to cool slightly. Cut to serve.

If self-raising flour is unavailable, use 1 cup plain flour mixed with 2 teaspoons baking powder. For a vegetarian option, omit bacon and add 100g crumbled feta with the cheddar cheese.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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