Zucchini Slice with Bacon Sausage

We're going to continue on the zucchini theme for a little while yet. I for one am not yet ready to embrace all things pumpkin and spice. The trees are still green, the sun is still warm, and most importantly, it's still summer! I'm going to hang on to every last second as long as I can. Today I have for you another somewhat different way to use up some zucchini you might have hanging around; it's my take on the zucchini slice, something I'd never heard of before I stumbled across it over at The Clever Carrot. Apparently it's an Australian thing, but other than that I know nothing about it. If someone out there would like to enlighten me feel free! 

I thought the recipe looked intriguing, full of zucchini and eggs with a relatively little amount of flour, like a cross between a savory quick bread and a frittata. And that's really how it turned out! I'd say the texture was more like a frittata, but a little less egg-y due to the flour. It'd be a great thing to have on hand for a quick and filling breakfast, or a light lunch. Easy to whip together and open to endless variations. A fun late summer project, and a great way to use up some zucchini and eat well all at the same time!

The original recipe called for some bacon, but when I went to the butcher, my eye's were drawn to a new sausage that was in the case, bacon sausage!! I thought this would be a fun place to try it so I went with the sausage instead of the actual bacon. I also added some red pepper along with the onion and topped it with a wonderful dry sheep's milk cheese that I picked up at the farmer's market last week. Feta would be a wonderful substitute, or creamy goat cheese for that matter. I also used 100% whole wheat flour in mine, which is probably why my slice does not look as beautiful and light as the pictures at The Clever Carrot looked, but don't let that stop you from trying out this fun recipe. 


Zucchini Slice with Bacon Sausage
Adapted from The Clever Carrot

  • 3 cups grated zucchini, well drained
  • 1/4 medium red onion, roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 bacon sausage, or alternatively 3 slices of bacon
  • 5 eggs
  • 2-3 tablespoons bacon fat
  • freshly ground black pepper
  • 1 cup flour
  • 2 tsp baking powder
  • Crumbled sheep or goat's milk cheese

Preheat your oven to 350 F.Line an 8x8 square pan with parchment paper for easy removal. Coat with cooking spray (even when lined with parchment, the eggs can sometimes 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 onion and red pepper until softened and just starting to take on some color, 10-15 minutes. 

Meanwhile, crack the eggs into a large bowl. Add the bacon fat. Season with black pepper and whisk well to combine. Toss in the sautéed onion and pepper, and the reserved zucchini. Crumble in the cooked bacon sausage (or bacon).  Mix well to combine everything. 

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 sheep or 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.