Cheesy Bacon Zucchini Bake: A Versatile Dish for Every Occasion

Cheesy Bacon Zucchini Bake is a delightful dish that fits perfectly into various dining scenarios. Whether you're looking for a quick dinner option or a meal prep solution, this recipe is designed to keep well in the fridge, making it a lifesaver when time is tight.

This Australian classic combines elements of a frittata and a savory muffin, featuring a simple list of ingredients that delivers an unexpected burst of flavor. With eggs, zucchini, cheddar cheese, and bacon, this dish promises a satisfying meal that won't break the bank or take too much effort.

A quick trip to the grocery store, along with a few pantry staples, is all you need to get started:

• Zucchini: The star of the dish. Those who grow zucchini in their gardens know how prolific the harvest can be, leading to a treasure trove of zucchini recipes. For this bake, the zucchini is grated, which helps keep the dish light. It's crucial to squeeze out a lot of moisture to achieve the perfect consistency.
• Eggs: These bind the ingredients together, resulting in a tender and fluffy bake. For the best flavor, organic eggs are recommended.
• Cheddar Cheese: Adds richness and creates beautiful golden edges.
• Smoked Bacon: Introduces a smoky and salty flavor.
• Onions and Garlic: Provide a flavorful base that fills the kitchen with a wonderful aroma.
• Flour and Baking Powder: Essential for a stable structure during baking.
• Fresh Parsley: As with many egg dishes, fresh herbs help balance the savory ingredients.

Cooking Tip for Cheesy Bacon Zucchini Bake

For a vegetarian version, simply omit the bacon, and you’ll have a completely meat-free zucchini bake.

Simple Preparation for Cheesy Bacon Zucchini Bake

You’ll need just under an hour to prepare this dish, with only about 20 minutes spent on prep work. The oven does the rest.

1) Sauté Onions and Bacon

Begin by frying the onions and bacon until they are tender and lightly golden. Then, add the garlic for an extra layer of flavor.

2) Prepare the Batter

Squeeze as much moisture as possible from the grated zucchini and mix it with the eggs, cheese, flour, herbs, and the cooked onion-bacon mixture.

3) Bake and Serve

Transfer the batter to a baking dish (20 x 20 cm) and bake until the center is set and the top is golden brown. Allow the bake to rest for a few minutes before cutting.

You can find the exact ingredients and quantities for the Cheesy Bacon Zucchini Bake in the recipe card below, which you can also print out.

Why This Zucchini Bake is So Good

Among the many zucchini recipes available, this straightforward and delicious dish ranks high on my list for several reasons:

• Minimal Effort: Simple ingredients and little work involved.
• Meal Prep Friendly: The zucchini bake can be stored in the refrigerator for up to three days.
• Filling: With eggs, cheese, and bacon, hunger won’t stand a chance.
• Family-Friendly: A classic egg dish that appeals to all.
• Healthy Kids' Meal: A clever way to sneak in some vegetables.
• Versatile: This zucchini bake tastes great both warm and cold.

More Easy Brunch Recipes

• 5 tbsp olive oil, divided
• 1 small onion, finely chopped
• 50 g smoked bacon, diced
• 1 clove garlic, crushed
• 2 medium zucchinis, finely grated (total 375 g)
• 100 g cheddar cheese, grated
• 150 g flour (wheat or spelt)
• 1 tsp baking powder (cream of tartar)
• 5 large eggs, lightly beaten
• 1.5 tbsp fresh parsley, finely chopped (plus more for serving)
• Sea salt and freshly ground black pepper, to taste

1. Preheat the oven to 180°C (160°C for fan ovens). Grease a 20 x 20 cm baking dish and set aside.

2. Sauté Bacon and Onions: Heat 1 tbsp olive oil in a small pan over medium heat. Cook the onions and bacon until the onions are tender and translucent, and the bacon begins to brown (about 5-6 minutes). Stir in the garlic and cook until fragrant. Remove from heat and let cool slightly.

3. Prepare Zucchini: Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.

   Tip: This step is crucial! The less moisture left, the better the zucchini bake will turn out, preventing it from becoming watery.

4. Prepare the Batter: In a large bowl, mix flour and baking powder. Add the eggs and remaining 4 tbsp olive oil, stirring until a batter forms. Fold in the cooked onion-bacon mixture, zucchini, cheddar cheese, and parsley. Season with pepper and a pinch of salt.

   Tip: Since bacon and cheese are already salty, be cautious with the added salt.

5. Bake: Pour the batter into the prepared dish and smooth the top. Bake until lightly golden, set in the center, and springs back when pressed lightly on top (35-40 minutes). Let rest for 10 minutes before cutting.

6. Serve: Garnish with extra parsley and serve warm or at room temperature. Enjoy!

Calories: 265 kcal

• For Vegetarians: Simply omit the bacon for a vegetarian zucchini bake.
• As a Meal Prep Recipe: The zucchini bake can be stored in the fridge for up to 3 days and tastes just as good as the first day, whether chilled, at room temperature, or reheated.
• Side Dishes: A mixed green salad, a tomato-cucumber salad, or avocado slices complement the zucchini bake nicely.

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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