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    Home » Recipes for Toddlers & Kids » Zucchini and Sweet Potato Slice

    Zucchini and Sweet Potato Slice

    Published: Oct 20, 2021 by Lucy · This post may contain affiliate links · 12 Comments

    Jump to Recipe
    healthy sweet potato, zucchini & bacon slice

    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 serve of sweet potato slice topped with a spoonful of relish, on a black plate, with some slice on a fork

    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.

    A serve of savoury vegetable slice on a black patterned plate

    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!
    A gold fork standing upright in a piece of zucchini and sweet potato slice on a black patterned plate

    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. 

    Individual bowls with the ingredients for sweet potato slice measured out on a marble countertop.
    • 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 tsp baking powder to every 1 cup of plain flour.
    • salt & pepper - to taste.
    A serve of sweet potato slice topped with a spoonful of relish, on a black plate, with some slice on a gold fork

    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.

    A glass bowl on a marble counter with flour, bacon, cheese and eggs waiting to be combined.

    Mix together to combine well.

    A mixture of grated sweet potato and zucchini, flour, eggs, bacon, herbs and cheese in a glass bowl

    Step 2 - Bake Until Golden

    Transfer the mixture into the prepared baking tray.

    Uncooked zucchini and sweet potato slice in a baking paper lined rectangular baking tin

    Bake for 50-60 minutes until golden on top and cooked through. That's it!

    Pieces of a healthy sweet potato, zucchini & bacon slice stacked on a plate

    Expert Tips And FAQ

    What temperature do I use for a conventional oven?

    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.

    Could I use ham instead of bacon?

    Yes, ham would work fine in this sweet potato slice, but you may want to add a little more salt when seasoning.

    Can this be made gluten-free?

    You can easily substitute the self-raising flour with gluten-free self-raising flour.

    What else can I add for extra flavour?

    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.

    My oven tends to burn the tops easily. How can I stop that?

    If the slice is browning too much while cooking, just place a sheet of foil over the top and continue baking until cooked through.

    How do I store the slice?

    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.

    A serve of healthy zucchini & sweet potato slice with a dollop of relish on top, served on a black plate.

    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!
    • Cheesy Chicken and Corn Savoury Rolls - easy and delicious Cheesy Chicken & Corn Savoury Rolls make for a perfect light lunch. 
    A serve of sweet potato slice topped with a spoonful of relish, on a black plate, with some slice on a fork

    Healthy Sweet Potato, Zucchini & Bacon Slice

    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.
    5 from 9 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Healthy Recipes
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 16 serves
    Calories: 109kcal
    Author: Lucy - Bake Play Smile

    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
    Prevent your screen from going dark

    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

    Recipe Notes and Tips
    • 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.

    Nutrition

    Calories: 109kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 102mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1320IU | Vitamin C: 3.3mg | Calcium: 71mg | Iron: 0.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Trace

      June 10, 2022 at 6:14 pm

      5 stars
      Hey Lucy, I only have 50g of self raising flour left. Can I just add the extra as plain flour? Haven't got any baking powder left until I shop next.

      Reply
      • Lucy

        June 11, 2022 at 7:52 am

        Hi Trace, do you happen to have bi-carb soda on hand? Adding just 50g of self-raising flour and the rest of plain flour wont give the slice the right texture unfortunately!

        Reply
    2. Fiona

      July 03, 2021 at 1:34 pm

      5 stars
      So delicious! Substituted GF SR flour and worked perfectly.

      Reply
      • Lucy

        July 04, 2021 at 12:40 pm

        Fantastic!!

        Reply
    3. Tess

      September 27, 2020 at 4:55 pm

      Has anyone tried almond meal instead of flour in this recipe?

      Reply
    4. ozfoodhunter

      June 23, 2017 at 4:46 pm

      Hi Lucy, Thanks for this yummy healthy recipe with sweet potato...I think it will be a perfect dish in family time!!!

      Reply
    5. Sarah

      June 13, 2017 at 3:27 pm

      Yum! My 11month old and I just ate this for lunch. Delicious and so easy. Thanks for the recipe!

      Reply
      • Lucy Mathieson

        June 14, 2017 at 5:15 am

        Thanks so much Sarah!! Hahaha you know it's a keeper when you find a recipe that you both enjoy! xx

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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