Summer Slice

Why You’ll Love This Recipe

This recipe is the ultimate summer staple—easy to prepare, full of seasonal vegetables, and wonderfully adaptable. It’s hearty enough for a main meal yet light and fresh in flavor. The combination of zucchini, bacon, and cheddar gives it richness, while the sweet corn and peas add bursts of freshness. Best of all, it keeps beautifully, meaning you can enjoy it warm for dinner and cold for lunch the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini (courgettes), coarsely grated
½ teaspoon salt
1 onion, finely diced
4 bacon rashers, cut into thin strips
½ cup (75 g) gluten-free self-raising flour (or regular self-raising flour)
½ cup (100 g) corn kernels, fresh or frozen
½ cup (75 g) frozen peas
5 eggs
½ cup (125 ml) milk
1 cup (100 g) grated cheddar cheese
4 tomatoes, sliced (heirloom varieties add color)

Directions

1. Preheat the oven to 180°C (350°F). Line a 20 x 25 cm (8 x 10 in) baking dish with parchment paper, letting it overhang the sides for easy removal.

2. Place grated zucchini in a tea towel, sprinkle with salt, and squeeze out excess moisture. Return zucchini to a clean bowl, add onion and bacon, then fold in flour.

3. Pour boiling water over corn and peas in a small bowl. Let stand a few minutes, then drain.

4. In a separate bowl, beat eggs and milk together. Pour over the zucchini mixture, then fold in half the cheese along with corn and peas.

5. Pour into the prepared dish. Top with remaining cheese and sliced tomatoes.

6. Bake for 40–45 minutes, or until set and golden on top. Serve warm or cold.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Vegetarian option: Omit the bacon or replace it with diced mushrooms for a smoky, savory bite.

• Muffin-style slice: Bake in a muffin tin for individual portions—perfect for lunchboxes or picnics.

• Chutney pairing: Swap fresh tomatoes with a side of tomato chutney when out of season.

• Extra herbs: Add fresh basil, parsley, or dill for a fragrant twist.

• Cheese swap: Use feta, mozzarella, or gruyère instead of cheddar for a different flavor.

Storage/Reheating

Store cooled slices in an airtight container in the refrigerator for up to 3 days. This slice tastes great cold, but you can also reheat it in the oven at 160°C (320°F) for 10–15 minutes. Leftovers also pack well for work or school lunches. It’s not recommended for freezing as the zucchini may release too much moisture.

FAQs

Can I use regular flour instead of gluten-free?

Yes, self-raising flour works perfectly if you don’t need a gluten-free option.

Do I need to peel the zucchini?

No, the skin adds both flavor and color. Just wash thoroughly before grating.

Can I make this without bacon?

Yes, simply leave it out or replace it with a vegetarian substitute.

Can I freeze Summer Slice?

It’s best enjoyed fresh or refrigerated; freezing may alter the texture.

Can I use canned corn instead of fresh or frozen?

Yes, just drain it well before adding to the mix.

How do I stop the slice from being watery?

Make sure to squeeze as much moisture as possible from the grated zucchini.

Can I add other vegetables?

Absolutely—try capsicum, spinach, or grated carrot.

What cheese works best?

Cheddar gives a rich flavor, but feta, parmesan, or mozzarella also work well.

Can I serve it as a main dish?

Yes, pair it with a simple salad or fresh bread for a complete meal.

Can kids eat this?

Yes, it’s mild and veggie-packed, making it a great family-friendly recipe.

Conclusion

Summer Slice is a versatile, veggie-packed dish that’s perfect for warm days and casual meals. With its golden, cheesy topping and colorful layers of zucchini, peas, corn, and tomatoes, it’s both nourishing and delicious. Whether served hot for dinner or cold the next day, it’s a recipe worth keeping on high rotation all summer long

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