Beetroot and bacon zucchini slice

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Serves: 8 (approx 250g serve)

Category: Savoury Snacks


  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 4 lean bacon rashers, finely chopped
  • 1 red capsicum, finely chopped
  • 1 large zucchini, coarsely grated
  • 2 large beetroot, peeled, coarsely grated
  • 100g cherry tomatoes, halved
  • 1 cup self raising flour
  • 1 cup reduced fat cheese, grated
  • 5 medium eggs, lightly whisked
  • 60mL reduced fat milk


  1. Preheat oven to 180°C. Grease a 20cm x 30cm lamington tray,  line with baking paper allowing paper to overhang edges
  2. Heat 2 teaspoons of oil in frypan over medium heat. Add onion, bacon and capsicum, stirring for 5 minutes or until onion softens. Set aside for 5 minutes to cool slightly
  3. Combine zucchini, beetroot, tomatoes, flour and cheese in a large bowl, stir in onion mixture
  4. Whisk egg, milk and remaining oil in a small bowl.
  5. Add to zucchini mixture and stir gently to combine
  6. Spoon into prepared tray and smooth down
  7. Bake for 40 minutes or until firm to the touch. Serve warm or cold.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 1090kJ 526kJ
Protein 14g 7.13g
Total fat 13g 6.23g
Saturated fat 4g 2.02g
Carbohydrate 20g 9.54g
Sugars 6.4g 3.09g
Dietary Fibre 3g 1.53g
Sodium 473mg 228mg

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