Zucchini and Bacon Slice (Keto, G.F, Paleo)

This zucchini and bacon slice makes an easy low carb snack, breakfast, lunch or light dinner. Gluten-free, dairy-free, Whole30, Paleo and Keto friendly this zucchini slice is a tasty and filling savoury slice that everyone can enjoy.

This zucchini slice with bacon is kid-friendly and can easily be made ahead for a grab and go breakfast or to pop into lunchboxes.

I am always on the lookout for recipes where I can add some veggies in (and hopefully no one will notice), this recipe is definitely one of those!

My little boy loves this savoury slice (like many kids he is a big fan of anything with bacon) so this recipe is a great way to sneak some more veggies into him.

It is super easy to make ahead and can be enjoyed as a light dinner on busy weeknights.

I have kept this zucchini and bacon slice dairy-free, the bacon gives this slice a good dose of salty savoury flavour.

I have also added some nutritional yeast to this slice which gives it a mild"cheesy" flavour.

You could simply grate cheese over the top of the slice if you prefer.

Have you tried nutritional yeast before?

Nutritional yeast is an excellent ingredient to use if you can't tolerate dairy but still would like your baked goods to have a bit of a cheesy hit.

As the name suggests nutritious yeast is ......nutritious! It is a source of b vitamins and zinc (source), so adding some to baking or savoury dishes may help boost the nutritional content of your food.

Zucchini Slice Toppings

This is such a versatile recipe, you can add in whatever herbs you have in the garden, add in some more greens such as chopped spinach if you prefer, tomatoes or grate some cheese on top.

I have added chopped parsley and pumpkin seeds for a bit of added flavour and texture, sunflower seeds could also work or a sprinkle of microgreens would add a nice freshness to this dish.

Paleo and Whole30 Tips

If you are following a strict Whole30 diet at the moment then you will need to look for bacon that hasn't been sweetened with sugar or honey and doesn't have preservatives that are not Whole30 approved.

If you live in New Zealand you can often find some Whole30 or Paleo-friendly bacon at your local butcher.

What to serve with:

This zucchini and bacon slice can be sliced as big or small as you prefer, it goes really well with a fresh green salad for lunch or with salad and/or steamed vegetables for a light dinner.

How to reheat and store

• This slice will keep in the fridge for up to four days.
• Zucchini and bacon slice can easily be reheated in the microwave or in the oven. I don't have a microwave so I always reheat it in the oven, to do this place the zucchini slice in an ovenproof dish with tinfoil and bake at 180°C/350°F for around 15 - 20 minutes until piping hot.
• You can easily freeze this zucchini slice. Slice it and store it in an airtight container or ziplock bag for up to 2 months.

Here are some other zucchini recipes you might like to try:

• These gluten-free savoury muffins have grated zucchini and are great for lunchboxes.
• These savoury Korean zucchini pancakes (Hobakjeon) are delicious!
• This Mediterranean Chicken Bake with zucchini, eggplant and tomatoes makes a tasty one-dish chicken dinner.

I hope you enjoyed this recipe for zucchini and bacon slice! Please let me know how you got on in the comments below and give a star rating, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Have a lovely week!

Hope x

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Zucchini Slice with Bacon (Gluten Free & Paleo)

Yield: 8 slices

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A delicious, easy to make, zucchini and bacon slice. Perfect for make-ahead breakfast, lunch easy dinner or to pop into lunchboxes. Paleo, Gluten-Free, Keto-Friendly, Whole30.

Print

Ingredients

• 6 eggs
• ¼ cup coconut flour
• 2 cups zucchini, grated
• 1 cup carrot, grated
• 1 brown onion, finely diced
• 250 gm bacon, diced
• ¼ cup coconut oil, melted and cooled to room temp
• 3 Tablespoons almond milk, unsweetened
• 3 teaspoons of nutritional yeast * optional
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• 2 Tablespoons pumpkin seeds for topping*optional
• 2 Tablespoons of fresh parsley for topping

Instructions

1. Preheat oven to 180°C/350°F.
2. Grease and line a 30cm x 20cm slice tin or baking dish.
3. In a large bowl whisk the eggs. Add the coconut flour and beat until well combined.
4. Add the rest of the ingredients, stir through until everything is evenly mixed through.
5. Pour the zucchini mixture into the prepared baking tray, sprinkle with pumpkin seeds and bake for 40-45 minutes until golden brown. Test with a skewer to ensure it is cooked through.
6. Leave the slice to cool for at least 5minutes before slicing. Sprinkle freshly chopped parsley over the top.
7. Store the zucchini and bacon slice in the fridge in an airtight container for up to 4 days.

Notes

If you are following a strict Whole30 diet at the moment then you will need to look for bacon that hasn't been sweetened with sugar or honey and doesn't have preservatives that are not Whole30 approved.

I have kept this zucchini and bacon slice dairy-free, the nutritional yeast gives it a mild cheesy flavour. You can grate cheese over the top if you prefer.

This slice can be stored in the freezer for up to 3 months.

For additional notes please see the full post.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 309Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 170mgSodium 663mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 3gProtein 18g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.