Beetroot and bacon zucchini slice

This bacon-loaded zucchini slice is super easy and bursting with flavour. It’s a great meal to keep handy in the freezer.



Note: + 5 mins cooling time



  • 2 tbs olive oil
  • 1 red onion, finely chopped
  • 4 bacon rashers, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 large zucchini, coarsely grated
  • 2 large beetroot, peeled, coarsely grated
  • 100g cherry tomatoes, halved
  • 1 cup (150g) self-raising flour
  • 1 cup (120g) coarsely grated cheddar
  • 5 Coles Australian Free Range Eggs, lightly whisked
  • 1/4 cup (60ml) milk



Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang.


Heat 2 tsp of the oil in a frying pan over medium heat. Add the onion, bacon and capsicum. Cook, stirring, for 5 mins or until the onion softens. Set aside for 5 mins to cool slightly.


Combine the zucchini, beetroot, tomato, flour and cheddar in a large bowl. Add the onion mixture and stir to combine.


Whisk the egg, milk and remaining oil in a small bowl. Add to the zucchini mixture and stir to combine. Spoon into the prepared pan and smooth the surface.


Bake for 40 mins or until the slice is firm to the touch. Serve warm or at room temperature.

Freeze it – it’s easy!

Having zucchini slice in your freezer means you always have something handy for lunch or dinner. To freeze it, cool the slice, cut into pieces and wrap individually in plastic wrap, then place in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.