Zucchini Slice

A classic brunch favourite for very good reason, it’s also low carb and high protein, add some cheese and you’ve got a perfect keto breakfast or lunch. I also like to dot some feta on top of mine just before it goes into the oven. Leave out the bacon for a vegetarian option.

What you need:

  • 2 zucchini, grated and drained or squeezed of excess water
  • one brown onion, finely chopped
  • 8 slices of streaky bacon, chopped
  • six eggs, lightly beaten
  • 1 cup of plain flour, about 150 g
  • a good amount of grated Parmesan {Cheddar too if you have a good one in the fridge}
  • a pinch of sea salt flakes and a grind of pepper

What to do:

  • Pre heat the oven to 180 C. Lightly grease a baking dish or tin {no bigger than roughly 20 cm by 30 cm, though you can also use an oval dish}.
  • I like to fry the onion and bacon in a little olive oil on a medium heat for a few minutes until it softens. When the bacon is a bit crispy and the onion softened remove from the heat, and leave it to cool for a few minutes.
  • Put all the ingredients in a large bowl, stirring until everything is combined. Pour into the baking dish or tin and bake for forty-five minutes. Allow to cool before serving.
  • Zucchini slice keeps really well in the fridge and can be served hot or cold.


5 thoughts on “Zucchini Slice

  1. I love zucchini and I like quiche and this seems similar (and like I can cook it!!) Mmmmm! Thank you Ana. Y’know this is the type of dish that’s even better the next day for some reason too, cold out of the fridge. Also kudos to how you keep the corn in chunks, it looks schmancy!

    Liked by 1 person

    1. I think it’s even better than quiche, plys no hassle with pastry. And you can definitely make it, have it for lunch more than once.


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