A healthy Zucchini and Sweet Potato Slice recipe that the whole family will love! This vegetable-packed slice is perfect for a simple lunch or a light midweek dinner... and best of all, it will be on the table and ready to eat in just 1 hour!
A few years ago, I shared my classic zucchini slice recipe on Bake Play Smile and you guys luuuvvvved it!
It's such a delicious (and easy!) recipe and I always have a container of it sitting in my freezer for a quick mid-week dinner or lunch.
But as amazing as the original recipe is, sometimes you just need to mix things up a bit... which brings me to my brand new Zucchini & Sweet Potato Slice recipe!
This is just as tasty as the original recipe, but with the added goodness of sweet potato.
Just like in my Healthy Sweet Potato Quinoa Bites and my Sweet Potato & Zucchini Fritters, the sweet potato brings a beautiful sweet and creamy flavour to recipes.
Why You're Going To Love This Recipe
When something is as quick, easy and tasty as this slice, it is hard not to cook it ALL the time!
5 Star Recipe Ratings - "Delicious and so easy."
- Simple! - with basic ingredients and fresh, readily available vegetables, this sweet potato slice is a quick, easy, one-bowl recipe!
- Kid-friendly - a fabulous way to incorporate plenty of veggies in a kid-friendly meal
- Freezer-friendly - this slice is perfect to have made up and frozen in individual serves, as it defrosts beautifully and tastes just as good cold, as a lunchbox filler, as it does warm.
- Versatile - with no limit to flavouring options and variations, you can substitute whatever seasonings you like and completely change the flavour each time you cook this zucchini and sweet potato slice.
- Vegetarian option - simply omit the bacon!
What You Need
Just a handful of basic ingredients are needed to make this zucchini and sweet potato slice.
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- bacon - there are a few different types of bacon cuts most widely used in Australia. I tend to use middle cut bacon or streaky bacon which tend to have the most flavour. Whatever cut you prefer will be perfectly fine to use.
- sweet potato - sweet potatoes are called kumara (or kumera) in New Zealand, and in the United States, they are often referred to as yams!
- zucchinis - these are also known as courgettes in some countries, such as the UK and NZ, and are a really popular and versatile type of squash that are in season in summer and autumn here in Australia.
- brown onion - available all year round, most recipes call for a medium brown onion without specifying a weight, I recommend approximately 225 grams.
- minced garlic - store bought minced or chopped garlic is a handy ingredient to keep in your fridge and stores well for long periods of time.
- herbs - either fresh or dried. You can choose a single fresh herb that you prefer, such as chives or parsley, or use dried mixed herbs for a flavour boost.
- cheddar cheese - one of the most commonly bought blocks of cheese is "Tasty" cheese. this is an aged cheddar cheese, perfect as an everyday cheese, as well as to use in recipes.
- eggs - when using eggs in a recipe it is best to have them at room temperature before you start. I suggest cracking eggs into a separate bowl one by one before adding to other ingredients, in case they are past their best or you have pieces of shell fall in.
- self raising flour - also known as self rising flour, this is a blend of plain (or all purpose) flour, and a raising agent. You can make your own self raising flour by adding 2 teaspoon baking powder to every 1 cup of plain flour.
- salt & pepper - to taste.
Step By Step Instructions
This quick and easy recipe is a variation of my all-time favourite zucchini slice. I'm sure you'll love this zucchini and sweet potato version just as much as the original!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1 - Mix The Ingredients
Preheat your oven to 200 degrees celsius (fan forced). Grease and line a rectangular slice tin.
Place the chopped bacon, grated vegetables and other ingredients into a large bowl.
Mix together to combine well.
Step 2 - Bake Until Golden
Transfer the mixture into the prepared baking tray.
Bake for 50-60 minutes until golden on top and cooked through. That's it!
Expert Tips And FAQ
I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Yes, ham would work fine in this sweet potato slice, but you may want to add a little more salt when seasoning.
You can easily substitute the self-raising flour with gluten-free self-raising flour.
You can either substitute the dried herbs for a seasoning blend, like Mexican or Cajun, or add in additional seasoning. Serving it with a chutney or relish is also a great way to add flavour.
If the slice is browning too much while cooking, just place a sheet of foil over the top and continue baking until cooked through.
I recommend storing the slice cut into pieces, in an airtight container in the fridge for up to 3 days. Alternatively, freeze pieces in an airtight container or ziplock bags for up to 3 months.
More Savoury Favourites
- Spinach and Feta Gozlemes - the most perfect crispy spinach and feta gozleme with this super easy (and cheesy!) recipe. Serve with dips for a yummy lunch, dinner or snack!
- Cheesy Macaroni and Vegetable Frittata - a simple frittata made with capsicum, carrots, corn, peas and ham. Perfect for kids and toddlers, or as an easy midweek dinner.
- Quiche Lorraine - a simple recipe made with melt-in-your-mouth shortcrust pastry and a creamy bacon, egg and melted cheese filling. Another popular midweek family dinner.
- Healthy Ham, Cheese and Zucchini Muffins - zucchini muffins with ham and cheese are a delicious savoury snack or lunch box treat. They're 100% kid-approved and super easy to make!
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Healthy Sweet Potato, Zucchini & Bacon Slice
Ingredients
- 200 g bacon chopped
- 300 g sweet potato grated (1 medium sized)
- 200 g zucchini grated (1 medium sized)
- 1 onion finely chopped
- 10 g (1 tbsp) minced garlic optional
- 5 g (1 tbsp) dried herbs e.g. chives, parsley, mixed herbs
- 120 g (1 cup) cheese cheddar or tasty, grated
- 4 eggs room temperature
- 150 g (1 cup) self-raising flour
- salt and pepper to taste
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Grease and line a rectangular baking tin. Set aside until needed.
- Place all of the ingredients into a large bowl and mix well to combine.
- Pour the mixture into the prepared baking tray and cook for 50-60 minutes or until golden on top and cooked through.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Grease and line a rectangular baking tin. Set aside until needed.
- Roughly chop the bacon, vegetables and cheese into pieces.
- Place the bacon, sweet potato, zucchini, onion and cheese into the Thermomix bowl. Grate for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until grated.
- Add the minced garlic, herbs, eggs, self-raising flour, salt and pepper and mix on REVERSE, Speed 3 until combined, using the spatula through the MC hole to assist.
- Pour the mixture into the prepared baking tray and cook for 50-60 minutes or until golden on top and cooked through.
Notes
- Oven temperature - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, just increase the temperature by between 10 and 20 degrees Celsius.
- Variations - you can substitute ham for the bacon in this slice, but you may like to add a little more salt when seasoning. Or omit the bacon for a vegetarian option.
- Gluten-free option - you can easily substitute the self-raising flour with gluten-free self-raising flour.
- Seasonings and accompaniments - for a different flavour you can either substitute the dried herbs for a seasoning blend, like Mexican or Cajun. Serving it with a chutney or relish is also a great way to add a complimentary flavour.
- To avoid the top browning too much - simply place a sheet of foil over the top halfway through baking and continue until cooked through.
- Storing - I recommend storing the slice, cut into pieces, in an airtight container in the fridge for up to 3 days. Alternatively, freeze pieces in an airtight container or ziplock bags for up to 3 months.
Gwenda says
Was huge success at our Biggest Morning cuppa, made GF version as well.
Lucy says
That's fantastic to hear!
Rebekah says
Should it be wet like quiche when cooked? Thanks
Lucy says
Hi Rebekah, yes it does have a quiche like texture (thanks to the zucchini and eggs). You can always bake it a bit longer if you'd like it slightly less moist.
Ranelle says
Do you pre-cook the bacon?
Lucy says
There's no need to precook the bacon 🙂