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Coles

Beetroot and bacon zucchini slice

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • High in dietary fibre
  • 1 serve veg or fruit

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

  • Serves6
  • Cook time45 minutes
  • Prep time15 minutes, + 5 mins cooling time
Three slices of beetroot and zucchini  slice stacked

Ingredients

  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang.
  2. Step 2

    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.
  3. Step 3

    Combine the zucchini, beetroot, tomato, flour and cheddar in a large bowl. Add the onion mixture and stir to combine.
  4. Step 4

    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.
  5. Step 5

    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.

Nutrition Information

PER SERVE

Energy: 1538kJ/368 Cals (18%) 

Protein:  21g (42%)

Fat: 19g (27%) 

Sat fat:  7g (29%) 

Carb: 27g (9%) 

Sugar: 9g (10%) 

Fibre: 5g (17%) 

Sodium: 900mg (45%)

    Beetroot and bacon zucchini slice

    Beetroot and bacon zucchini slice
    • Serves6
    • Cook time45 minutes
    • Prep time15 minutes, + 5 mins cooling time
    Ingredients
    • 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
      Description

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

      Method
      1. Step 1

        Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang.
      2. Step 2

        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.
      3. Step 3

        Combine the zucchini, beetroot, tomato, flour and cheddar in a large bowl. Add the onion mixture and stir to combine.
      4. Step 4

        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.
      5. Step 5

        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.