Zucchini slice
55 min · 17 g protein · 161 cals / serving
The lunchbox classic every Australian knows, with more of what makes it good: heaps of grated zucchini, sweet onion and smoky short-cut bacon baked into a soft, golden egg slice with creamy cottage cheese and a cheddar crust on top. Eat it warm or cold, all week.
Ingredients
- 4 medium zucchini, coarsely grated
- 1 onion, finely chopped
- 120 g canadian bacon, short-cut bacon, finely chopped
- 4 eggs
- 350 g cottage cheese (2%)
- 40 g all-purpose flour, plain flour
- 1 tsp baking powder
- 25 g cheddar cheese, tasty cheese, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- a small handful fresh parsley, chopped
- a spray cooking spray
Steps
- Heat the oven to 340°F fan-forced. Put the grated zucchini in a clean tea towel and squeeze it firmly over the sink to get rid of as much liquid as you can, so the slice sets firm. Mix it in a large bowl with the onion and bacon.
- Whisk the eggs and egg whites in another bowl, then stir in the cottage cheese, flour, baking powder, salt, pepper and parsley. Pour over the zucchini mixture and stir until everything is evenly coated.
- Spray a 20 × 30 cm slice tin with oil and line it with baking paper. Pour in the mixture, level the top and scatter with the cheddar.
- Bake for 30–35 minutes, until golden, puffed and set in the middle (a knife pushed into the centre comes out clean, and it reaches 160°F). Cool in the tin for 10 minutes, then cut into 8 pieces.
Good to know
Why cottage cheese?
It melts into the egg and makes the slice creamy and tender with less flour and cheese than the classic. Nobody spots it once it is baked.
How long does it keep?
Up to 4 days in the fridge, and it freezes well in individual pieces. Pack a piece cold in a lunchbox with a salad, or reheat it for 1 minute in the microwave.
Vegetarian?
Leave out the bacon and add a grated carrot and a handful of corn kernels instead, with a pinch of smoked paprika.
Per
- Calories
- 92
- Protein
- (43%)
- 10 g
- Fat
- (31%)
- 3 g
- Carbohydrates
- (26%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 314 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1291 kcal goes into the pot and 1789 g of ingredients comes out as about 1400 g of food: 92 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.