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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 5 votes
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Course: Dinner, Lunch
Cuisine: Healthy Recipes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
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