Bacon, Zucchini and Corn Slice

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Hey, Y’all! Let’s Bake Some Easy, Flavor-Packed Magic

Well hello there, kitchen friends! Hannah Whitecare here, waving at you from my bustling kitchen at Martine’s in the French Quarter. You know, between the sizzle of roux and the soulful jazz drifting in, I live for food that tells a story – food that’s real, hearty, and feels like a warm hug. Today? We’re stepping slightly off the beaten Creole path (just for a sec, cher!) to share a recipe that’s pure, uncomplicated joy: my Bacon, Zucchini and Corn Slice.

Picture this: It’s 6 AM, the New Orleans humidity is already humming, and you need something delicious, nutritious, and ready FAST for lunchboxes or a quick breakfast. That’s where this slice shines! It’s the ultimate fridge-raid hero, packed with colorful veggies, smoky bacon, and melty cheese, all held together by golden eggs. It bakes up into the most satisfying, sliceable square – equally amazing warm from the oven with a dollop of hot sauce (my NOLA heart insists!) or chilled straight from the fridge. Think of it as a crustless quiche’s rustic, easy-going cousin. It’s the kind of food my Grandmère would’ve whipped up on a busy market day – practical, flavorful, and made with love. So grab your favorite bowl, preheat that oven, and let’s turn simple ingredients into something seriously special together!

Lunchbox Love & Little Hannah’s Dash to School

This slice isn’t just a recipe; it’s a little time machine straight back to my childhood kitchen in the Tremé neighborhood. Mornings were pure, beautiful chaos! Mama, trying to get four kids fed, dressed, and out the door for school, always had this genius trick up her sleeve. While the coffee brewed and we scrambled for backpacks, she’d pull this golden, veggie-packed slice out of the oven. The smell alone – that smoky bacon, sweet corn, and earthy zucchini – could pull even the sleepiest kid (me!) out of bed. She’d slice it into thick squares, still steaming, and wrap them in wax paper before tucking them into our lunchboxes alongside maybe a piece of fruit.

I remember dashing down the street towards St. Joan of Arc, my little patent leather shoes clicking on the sidewalk, clutching that wax-paper parcel. Come lunchtime, unwrapping it felt like opening a tiny piece of home. Even amidst the noise and chatter of the cafeteria, that first bite was pure comfort – savory, satisfying, and packed with all the good stuff Mama knew we needed. It tasted like love and efficiency, a reminder that even on the busiest mornings, good food didn’t have to be complicated. That’s the spirit I bring to this recipe today: quick, nourishing, and made with a whole lotta heart.

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Gather Your Goodies: The Cast of Characters

Here’s everything you’ll need to create this slice of heaven. Don’t sweat it if you need to swap something out – cooking is about making it work for *you*, sugar! Measurements are given in both US Customary and Metric for ease.

• 6 large eggs: Our superstar binder! They give structure and richness. Chef Insight: Room temp eggs blend smoother. If you’re feeling fancy, sub one egg for a splash of cream for extra decadence.
• 1 medium carrot, grated: Adds sweetness, color, and a lovely texture. Sub Tip: No carrot? Try grated beetroot (drain well!) or skip it – the sweet potato adds plenty of color.
• 1 small sweet potato, sliced or grated: My little upgrade! Adds natural sweetness, moisture, and gorgeous color. Grating is quicker, thin slices look pretty. Chef Hack: No need to peel if it’s organic!
• 2 medium zucchini, thinly sliced or grated: The star veg! Adds freshness and lightness. CRUCIAL TIP: If grating, SQUEEZE the living daylights out of it in a clean tea towel after grating to remove excess water. Soggy slice = sad slice!
• 1 cup (about 100g) grated tasty cheddar cheese: Melty, savory goodness. Sub Tip: Gruyère, Monterey Jack, or even a sharp white cheddar work beautifully. Use what melts well!
• 6 cloves garlic, crushed: Flavor bomb alert! Chef Insight: Crushing releases more flavor than mincing. Don’t be shy!
• 1 teaspoon fresh thyme leaves: A little herbaceous magic. Sub Tip: ½ tsp dried thyme works in a pinch, but fresh is best here. Basil or oregano could also play nicely.
• 1 (400g / 14 oz) tin sweet corn niblets, drained: Pops of sweetness and texture. Chef Hack: Drain REALLY well! Pat dry with paper towels if needed. Frozen corn (thawed & drained) or fresh kernels cut off the cob are great too.
• 6–8 rashers bacon, cut into 1-inch pieces: Smoky, salty deliciousness! Sub Tip: Use your favorite bacon – streaky, back bacon, even pancetta. For a veggie version, try smoky tempeh or mushrooms sautéed hard. Turkey bacon works too!
• 1 medium onion, finely diced: The aromatic base. Yellow or white onion is perfect.
• Salt and pepper, to taste: Season as you go! Taste the mix before baking.
• ¼ teaspoon baking powder: Our little lift secret! Helps the slice puff slightly and set beautifully. Don’t skip it.
• ¼ teaspoon nutmeg: A whisper of warmth that complements the sweet potato and corn surprisingly well. Chef Insight: Freshly grated nutmeg makes a difference!

Let’s Get Baking: Building Your Flavor Masterpiece

Okay, team! This is where the fun begins. It’s seriously simple, but I’ve got plenty of little hacks to make sure your slice turns out perfect.

1. Preheat & Prep: Fire up your oven to 350°F (180°C). Grab your baking dish – I like an 8×11 inch (20×28 cm) or similar rectangle. Line it with parchment paper, letting the paper hang over the sides generously. Why? This is your golden ticket to lifting the whole slice out cleanly later! No sticking, no fuss. Spraying the paper lightly with oil is an extra insurance policy I sometimes take. Set it aside. Chef Hack: If you forgot to take the eggs out, pop them in a bowl of warm water for 5 minutes to take the chill off!
2. Egg-cellent Beginnings: Crack those beautiful eggs into a large mixing bowl. Grab your whisk or a fork and beat them with some enthusiasm until they’re just smooth and combined. You don’t need to whip air into them, just break them down nicely. Chef Note: See those yolks blending? That’s the base of your magic glue!
3. Veggie & Bacon Party: Time to dump in almost everything! Add your grated (and squeezed-dry!) zucchini, grated carrot, prepared sweet potato (grated or thinly sliced), the drained corn, the finely diced onion, the crushed garlic, those lovely fresh thyme leaves, the crispy bacon pieces (cooked or uncooked? See FAQ!), and that glorious mound of grated cheese. Important! If your bacon is raw, add it now. If pre-cooked, wait until step 4 (see Chef Hack below). Give it all a good stir with a spatula or wooden spoon. Get everything coated in that eggy goodness. Chef Insight: This is where you see the rainbow of colors coming together – so pretty!
4. Season & Lift: Now, sprinkle in the baking powder, nutmeg, and a good pinch of salt and pepper. Remember that baking powder is our lift agent! If you’re using pre-cooked bacon, stir it in now. Give everything one final, gentle but thorough mix until it’s well combined. Chef Hack: Taste a tiny bit of the mixture (it’s raw egg, so just a smidge!). Does it need more salt? Pepper? Maybe a pinch of cayenne for a NOLA kick? Adjust now!
5. Into the Oven: Pour this vibrant, chunky mixture into your prepared baking dish. Use the spatula to spread it out evenly and smooth the top gently. Slide it into your preheated oven, middle rack position. Chef Tip: Place a baking sheet on the rack below just in case of any drips – better safe than scrubbing!
6. Bake to Golden Perfection: Set your timer for 45 minutes, but start checking around 35-40 minutes. You want the top to be beautifully golden brown, the edges pulling slightly away from the parchment, and most importantly, the center should be set. How to check? Give the pan a gentle jiggle – it shouldn’t wobble like liquid in the middle. Or, insert a knife or toothpick into the center; it should come out clean or with just a few moist crumbs attached. Chef Note: Ovens vary! If the top is browning too fast, loosely tent it with foil.
7. Cool & Slice: Patience, cher! This is key. Pull the dish out of the oven and let it cool for at least 15-20 minutes right there on the counter. This lets the eggs fully set and makes slicing MUCH easier. Then, using those glorious parchment overhangs, carefully lift the entire slice out onto a cutting board. Grab a sharp knife and slice into squares or rectangles – whatever size makes your heart sing. Chef Serving Hack: Run the knife under hot water and wipe dry between cuts for super clean edges!

How to Serve Up the Goodness

This slice is the ultimate versatile player! For a warm, comforting meal right now, serve a generous square alongside a simple green salad tossed with a bright vinaigrette – the freshness cuts through the richness perfectly. A dollop of tangy Greek yogurt or a sprinkle of extra fresh herbs (chives or parsley!) adds a lovely touch. Heading out? Pack those cooled squares straight into lunchboxes or picnic baskets – they hold up beautifully and taste fantastic cold. They’re also stellar as part of a brunch spread next to some fresh fruit. Honestly? I’ve been known to grab a cold square straight from the fridge at midnight – no judgment here!

Make It Your Own: Delicious Twists & Swaps

The beauty of this slice is how easily it adapts! Play around with what you have or what you love:

• Veggie Delight: Skip the bacon! Sauté 1 cup of sliced mushrooms or diced bell peppers (any color!) until tender and golden, then add them in. Smoked paprika (½ tsp) adds back that smoky depth.
• Spicy Bayou Kick: Channel NOLA! Add ½ a finely diced jalapeño (seeds removed for less heat) or ¼ tsp cayenne pepper to the mix with the other seasonings. Serve with hot sauce on the side!
• Greens Power: Stir in a large handful of finely chopped spinach or kale (tough stems removed) along with the other veggies. Wilt it slightly in a pan first if using kale.
• Cheese Swap: Swap half the cheddar for crumbled feta for a salty tang, or use pepper jack cheese for a spicy bite.
• Gluten-Free & Low-Carb Friendly: This recipe is naturally gluten-free! For lower carbs, reduce the corn to ½ cup and increase the zucchini or add more diced

Your Questions, My Answers: Slice Edition 🍳💛

Q: Do I need to cook the bacon before adding it?
A: Great question, sugar! You’ve got two options:

• Raw bacon: Chop it and add it straight into the mix. It’ll cook up beautifully while baking, infusing the whole slice with smoky goodness.

• Pre-cooked bacon: Stir it in after everything’s mixed but just before pouring into the pan. This gives you those chewy, salty bits without extra grease. Both ways work—choose your adventure!

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Q: Why is my slice watery or soggy?
A: Nine times out of ten, it’s the zucchini! Make sure to squeeze that baby DRY after grating. Wrap it in a clean tea towel and wring it out like it owes you rent. Also, drain that corn really well. Extra moisture is the enemy of a perfect slice.

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Q: Can I make this ahead of time?
A: You bet, cher! This slice is a meal prep dream. Bake it fully, cool completely, then store in an airtight container in the fridge for up to 4 days. You can also wrap individual squares and freeze for up to 2 months. Reheat in the oven or microwave until warm. Perfect for busy mornings or midnight cravings!

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Q: Is this good cold? Like… lunchbox cold?
A: Oh honey, it’s fantastic cold. The texture holds up beautifully, and those flavors only deepen after a night in the fridge. Just slice and pack! Add a little dipping sauce or yogurt on the side if you’re feeling fancy.

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Q: Can I make this vegetarian?
A: Absolutely! Just leave out the bacon and add 1 cup sautéed mushrooms, bell peppers, or even smoked tempeh. A dash of smoked paprika or liquid smoke gives you that same depth bacon brings—without the meat.

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Q: Can I bake this in a muffin pan instead?
A: Yes ma’am! Pour the mixture into greased or parchment-lined muffin tins (about ¾ full). Bake at 350°F (180°C) for 25–30 minutes or until golden and set. They’ll be adorable, portable, and perfect for brunch buffets or grab-and-go snacks!

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Q: Can I make this dairy-free?
A: You sure can! Swap the cheese for a good melting dairy-free cheese (look for one that melts well—some don’t). And skip the cream if using it. It’ll still be rich, flavorful, and sliceable. Just check seasonings—you may want a touch more salt or herbs for balance.

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Q: How do I reheat without drying it out?
A: Pop a slice into the microwave with a damp paper towel draped over it and heat for 30–60 seconds. Or wrap in foil and warm in a 300°F oven for 10–15 minutes. Add a sprinkle of cheese or a drizzle of olive oil to revive that just-baked magic!

Nutritional Nibbles (Per Slice – Makes 10 Generous Servings)

✨ Serving Size: 1 slice (about 1/10 of the pan)
⏱️ Prep Time: 15 min | Cook Time: 45 min | Cool Time: 15 min

• Calories: ~235

• Total Fat: 16g

  • Saturated Fat: 5g

• Cholesterol: 160mg

• Sodium: 430mg

• Carbohydrates: 10g

  • Fiber: 2g

  • Sugars: 3g (from corn and sweet potato)

• Protein: 12g

• Vitamin A: 85% DV

• Vitamin C: 20% DV

• Calcium: 15% DV

• Iron: 8% DV

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What Makes This Slice a Smart Choice?

💪 High Protein: Eggs, cheese, and bacon make this a satisfying, stick-to-your-ribs meal without the food coma.
🥕 Veggie-Loaded: You’re getting a rainbow of nutrients—fiber, antioxidants, and natural sweetness from zucchini, carrots, and sweet potato.
💛 Low-Carb Friendly: No flour or crust needed! Great for gluten-free or lower-carb lifestyles.
🥗 Meal Prep Win: Keeps well, reheats beautifully, and keeps you fueled without fuss.

Final Thoughts: A Slice of Home, From My Heart to Yours

Darlin’, if this Bacon, Zucchini & Corn Slice finds its way into your weekly rotation, I hope it brings more than just full bellies—I hope it brings a little ease, a little comfort, and maybe even a memory or two.

This recipe is proof that nourishing food doesn’t need to be fussy. It’s built on what you’ve got in the fridge, stirred together with love, and baked until golden. Whether you’re feeding a bustling family, packing up lunchboxes, or sneaking a midnight fridge raid (hey, no judgment—I do it too), this slice always shows up warm, reliable, and bursting with flavor.

It’s humble. It’s hearty. It’s home.

So next time life feels too busy to cook, remember this: a few simple ingredients, a hot oven, and a little jazz in the background is all you need to make something truly special.

From my NOLA kitchen to yours—keep it real, keep it tasty, and cook with your whole heart.