Zucchini, Bacon & Vegetable Slice – regular & Thermomix versions


Zucchini, Bacon & Vegetable Slice is a winner on many levels.  It can be made into one lasagne sized slice, individual muffins or mini loaves, served up for lunch or dinner, great in school lunch boxes or at a brunch, as afternoon tea or to take on a picnic!  You get bacon and eggs and it’s a great way to clear out those veggies that may have been lurking in the crisper for just about too long!

These can be kept in the fridge for about 3days or can be frozen and defrosted in lunch boxes.  My girls are anti sandwiches at the moment so these are something I know they will eat (I’ve probably jinxed that now) and they have them as muffins for lunch today.  I had the mini loaf with a salad.


You can add any veggies you like really, the recipe is for zucchini & carrots but I’ve made them with mushrooms (that go undetected), sweet potato, pumpkin and broccoli.  You can also swap ham for bacon if you need to and to add a slightly more sophisticated taste you could replace the Tasty cheese with fetta.  See, they are a winner like I said!

Recipes below – normal first then Thermomix.  I used Gluten Free flour but whatever works for you.

Zucchini, Bacon & Vegetable Slice, Muffins, Loaf whatever you want it to be really…


  • 200 G tasty cheese, grated
  • 1/2 brown onion, finely diced
  • 2 Tbsp olive oil
  • 2 large zucchinis, grated
  • 1 carrot, grated
  • 4 pieces of rindless bacon, thinly sliced
  • 4 eggs
  • 6 Tbsp SR flour (I use gluten free)


  1. Preheat oven to 200 degrees and grease a lasagne dish, 12 hole muffin tin or mini loaf pans (I line mine with baking paper or patty cases) or a combination of both.
  2. Grate the cheese, zucchini's and carrot, set aside in a large bowl together.
  3. Put oil in a small fry pan and add onion, saute for about 3 minutes or until soft and translucent.
  4. Add the onion to the cheesy vegetable mix and stir through
  5. Lightly beat the eggs and stir through the mixture and add the flour, combine
  6. Pour into which ever dish you are doing and then bake in the oven for 30 minutes if a big slice or 15 - 20 minutes if muffins or mini loaf or until the top is golden.
  7. Cool in pan for 5 minutes and then serve immediately if you want it warm or cool on a wire cooling rack if you are having it cold.
Zucchini, Bacon & Vegetable Slice, Muffins, Loaf - Thermomix


  • 200 g tasty cheese, cut into cubes
  • 1/2 brown onion, halved
  • 2 Tbsp olive oil
  • 2 large zucchini's, roughly chopped
  • 1 carrot, roughly chopped
  • 4 bacon slices, finely sliced
  • 4 eggs
  • 55 g SR flour ( I used gluten free)


  1. Preheat oven to 200 degrees and grease or line with baking paper a lasagne dish if doing it as a slice, or 12 hole muffin tin or mini loaf tins
  2. Grate cheese 10 seconds / speed 7 set aside
  3. Put onion in bowl and chop 5 seconds / speed 4. scrape sides
  4. Add olive oil and saute 100 degrees / 2 minutes / speed 1
  5. Add zucchini, carrot and bacon 8 seconds / speed 6
  6. Add in the eggs, cheese and SR flour combine 6 seconds / speed 4
  7. Pour into prepared tin and bake 15 - 20 minutes for muffins or loaves or 30 minutes if doing it as a slice in a lasagne dish or until golden and bounces back when you gently touch it

Do you have a favourite version of the good ol zucchini slice?


4 comments on “Zucchini, Bacon & Vegetable Slice – regular & Thermomix versions

  1. Mum
    April 26, 2015 at 11:11 pm

    I made a small loaf for myself tonight and some muffins to freeze for your girls. They looked just like your photo and tasted delicious!

    • Vicki
      April 27, 2015 at 1:35 pm

      Thanks Mum!! They will love it at their next sleep over. x

  2. JC
    February 19, 2016 at 3:43 am

    Thanks for the lovely recipe. 🙂
    If i wanted to add sweet potato, mushrooms,pumpkin and broccoli to the thermomix recipe on top of what’s already in this recipe, what would be the ideal quantity for each ingredient?

    • Vicki
      February 20, 2016 at 11:38 pm

      It may be a bit of trial and error but I do often throw in a couple of mushrooms and a handful of broccoli and interchange sweet potato and carrot without changing the rest of the quantities I just make sure they are chopped up really finely first. I’d cut back on the zucchini a bit if you wanted to add other things.

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