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Sweet Corn & Bacon Slice

Sweet Corn & Bacon Slice

Recipe by Ed Thomson @edjthomson

This is the story of the branding of a dish. In Australia we have a very famous savoury slice called ‘Zucchini Slice’, all the mum’s and grandma’s make it. Not only does it include zucchini, it also has bacon and cheese – and is delicious. When I make ‘Zucchini Slice’ my kids refuse to eat it. When I halve the zucchini and replace it with sweet corn and change the name of the slice to “Sweet corn and Bacon Slice’ my kids LOVE it…..

From my research this recipe dates back to Italian immigrant’s Australian arrival, post WWII.  It is similar to a frittata with the addition of flour- which makes it less eggy and my children prefer that.  It is also super easy to make, you just add all the ingredients and mix.

Essentially the structure of the recipe is failsafe and you can add any grated, steamed or finely chopped vegetable to the equivalent weight and have a successful dish.  You need a combination of 500g– zucchini (yellow and or green), pumpkin, steamed cauliflower/broccoli, capsicum chopped, peas, sweet corn, sweet potato, cherry tomatoes and more. Swap out the noted cheese for any other cheese like feta or ricotta.  You can even omit the bacon. The flour makes the slice really robust and it travels well in a lunchbox.  This can be swapped to self-raising gluten free flour or just plain gluten free flour and struggling with that, add 2 extra eggs.  

Warm up the cut pieces in the oven for an afterschool snack or serve with a salad for a meal.  The edges get nice and crispy.

T&T TIP This slice can be frozen and I recommend that once defrosted, warm it up in the oven to refresh.


  • One – 25cm x 25cm tin or
  • 12 or more muffin size depending on your pans


  • 250g grated zucchini
  • 250g sweet corn kernels – can be frozen ones
  • 1 onion chopped finely
  • ¼ cup olive oil or vegetable oil
  • 3 eggs, room temperature, beaten
  • 150g self raising flour (can be GF SR flour)
  • 150g bacon, chopped finely
  • 150g grated cheese – I like cheddar & parmesan
  • Salt & Pepper to taste


Preheat oven to 180ºC (325ºF). 

Grease and line your baking tins approx. 25 x 25cm with baking paper or grease a muffin tin and add silicone or paper patty pans. 

Mix all ingredients together super well and fill the tin or pans.

Bake for 45 minutes for the baking tin and about 30 minutes for the muffins. Check after 20 minutes.

Happy cooking & delicious eating.