Name: EASY ZUCCHINI SLICE WITH BACON AND CREAMED CORN
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 medium zucchini's (400g), grated; 250g bacon, diced; 420g can of creamed corn, or corn kernals; 5-6 large eggs, free-range is best; 1 medium onion, diced; 300g self-raising flour; 1 cup cheese, shredded (cheddar, mozzarella and romano); 1/4 cup olive oil; Salt and Pepper to taste; Spring onions, chopped (optional garnish)

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Zucchini slice on white baking dish with parchment paper

Easy Zucchini Slice with Bacon and Creamed Corn – This delicious and super easy recipe, is homemade! Made with grated zucchini, cheese, bacon, onion, and creamed corn nestled delightfully in an egg bake. It’s a one-bowl wonder that can be frozen or served at your next Aussie BBQ! It’s also great for eating hot or cold, making it the perfect lunchbox addition. You can serve this for a light lunch, or even dinner with a simple side salad. It’s THAT versatile!

I enjoy whipping up a quick batch of zucchini slice to include in my weekly summer meals. My zucchini plants produce a crazy amount of fruit between December and February so I’m always coming up with new ways to add zucchini to our meals.

This recipe is a little different from the Aussie classic and it’s partly because when I was making this recipe, I thought I’d kill two birds with one stone and use a can of creamed corn that had been collecting dust in the back of my pantry! Don’t worry, the can was within date ha-ha!

Check out my other recipes!
Homemade Sourdough Breadcrumbs
Sourdough Bread for Beginners

INGREDIENTS

onion, cheese, olive oil, bacon, zucchini, flour, salt, eggs, pepper and creamed corn for zucchini slice

Zucchini – my main man! I like to pick my zucchini when they’re medium to large-sized (15-20cm long), they should be dark green in colour and firm to the touch. If you’re like me and forget you have a few growing and they’re Godzilla-sized, you can cut them in half and scoop out the seeds. With this recipe, it’s a good idea to drain the excess water and be sure to weigh them afterward, as adding too much will make your slice soggy.
Bacon – I use eye bacon, but you can use whichever cut takes your fancy. You can even use pre-cut bacon pieces or chopped ham. For a vegetarian zucchini slice, add some chopped asparagus, beans, capsicum (for my American friends; bell pepper), or sun-dried tomatoes.
Creamed or Sweetcorn – because I was cleaning out my pantry, I went for a can of creamed corn. It looks a little weird but the taste is amazing! If yellow baby vomit isn’t your thing (I bet that’s all you can imagine now huh?!), you can freshly shuck an ear of corn or use corn kernels.
Eggs – are used to bind the mixture. Use large eggs at room temperature. Bonus points if these bum-berries are from your backyard hens.
Self-raising flour – gives your slice that subtle sponge-like texture and adds some volume. Gluten-free flour can be used if required. If you don’t have self-raising flour, you can make your own by mixing 1 teaspoon of baking powder into every 100 grams of plain flour. You can use wholemeal or white flour, there is very little to no difference in taste.
Cheese – I use a mix of 3 cheeses; Mozzarella, Romano, and Cheddar cheese. You can use any other type of hard cheese combo, like Colby or Parmesan cheese for extra flavour. Grating your cheese will melt better than pre-packaged shredded cheese.
Olive oil – for moisture and flavour. Choose a light, mild-tasting olive oil, or any other mild oil.
Salt and black pepper – because life is boring without these two powerhouses!

OPTIONAL INGREDIENTS

Spring onions – throw them over the top as a little garnish to complete the meal.
Tomatoes – slice thinly and place on top just before you bake your slice

EQUIPMENT

Box Grater
Large Mixing Bowl
Spatula
Baking Dish (43.8cm x 27.3cm Pyrex 4.5L works perfectly!)
Baking / Parchment Paper (Optional)
Large Skillet (Optional)

NOT SO DETAILED INSTRUCTIONS

Step 1: Combine all of your ingredients into a large bowl. If you’d like to fry off your onion and bacon, do this first.

Step 2: Add your batter into a lined or well-oiled baking dish and bake for 35 – 40 minutes or until golden brown on top.

Step 3: Use a toothpick to check your slice has completely cooked through. The toothpick should come out clean. Store in an airtight container in the fridge for a week or up to 3 months in the freezer.

Cooked Zucchini Slice with Bacon and Creamed Corn — Zucchini Slice with Bacon and Corn

HELPFUL TIPS

For this recipe, I added the bacon uncooked, directly to the batter. If I have time, I will cook the bacon and onion in a pan before adding it to the mixture. Both versions taste great, but the fried bacon does add extra flavour and a crunchy texture.
Be sure to weigh and measure the ingredients, to prevent that dreaded mushy slice.
Garnish with your favourite fresh herbs to give it an extra kick of flavour.
For zucchini muffins, divide the mixture into muffin trays instead. The cooking times will vary, depending on the size of your muffin tray.
Don’t forget the toothpick method to ensure your slice or muffins are completely cooked through.
For best results, leave the slice to cool in the baking dish for around 15 minutes before attempting to cut it into individual slices. Otherwise, it may fall apart.
This recipe is meal prep and freezer-friendly! Divide into individual portions and freeze for up to 3 months.

This simple and easy Zucchini Slice with Bacon and Creamed Corn is a staple in my home and one that my whole family enjoys especially in the summer months. I hope your family enjoys it just as much as mine does!

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