Corn, bacon and zucchini rice slice

Light, cheesy and packed full of flavour, this tasty corn, bacon and zucchini rice slice is surprisingly filling and delicious enjoyed hot or cold.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Corn, bacon and zucchini rice slice
  • 5 eggs
  • 1/2 cup cooked long grain rice
  • 2 zucchini, grated
  • 420 gram corn kernels, can, rinsed, drained
  • 4 rashers bacon, rind removed, chopped
  • 1/2 cup grated tasty cheese
  • 1 red onion, chopped
  • 2 tomatoes, diced
  • 1 tablespoon olive oil


Corn, bacon and zucchini rice slice
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm square pan with baking paper.
  • 2
    In a large bowl, whisk eggs and rice together. Squeeze excess moisture from zucchini. Add to mixture with corn, bacon and half cheese. Mix well. Season to taste.
  • 3
    Pour into pan. Sprinkle with remaining cheese. Bake 25-30 minutes, until just set. Cool in pan 10 minutes.
  • 4
    To make salsa: in a small bowl, combine all ingredients. Season to taste. Serve slice with salsa.


For extra flavour, add a dash of tabasco sauce and some chopped parsley to the salsa.

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