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.
Print
Pin
Servings: 16 serves
Calories: 109kcal
Equipment
- Grater or Thermomix
- Oven
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.
Video
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
