Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch rectangular baking pan and line with parchment paper for easy lifting.
- Dice the bacon into 1/2-inch pieces. Heat a skillet over medium-high heat and cook the bacon until golden brown and crispy. Drain on paper towels, saving 1 tablespoon of bacon fat.
- Grate the zucchini and carrots. Place the grated zucchini in a clean towel and gently squeeze to remove excess moisture. You want some moisture, but not too much.
- In a large mixing bowl, whisk together eggs, oil, and reserved bacon fat until the mixture is pale and smooth. Sift the self-rising flour into the bowl and mix until combined.
- Fold in the grated zucchini, carrots, sweet corn, crispy bacon, and grated cheese. Season with salt and pepper and mix until evenly distributed.
- Pour the batter into the prepared pan and smooth the surface. Bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let the slice rest in the pan for 15 minutes before cutting into squares. This resting time helps the slice firm up.
Notes
This versatile and nutrient-dense slice brings together a balance of savory bacon, fresh vegetables, and a rich batter. Whether served hot or cold, it's an ideal meal-prep solution that also makes a great picnic addition.
