1-First Step: Prep and Preheat: Preheat your oven to 180°C (350°F). Grease an 11×7-inch (or approximately 7×12-inch) baking dish and line it with parchment paper for easy removal. Grate the zucchini and sprinkle with salt over a colander. Let it rest for 10 minutes to draw out excess moisture, then firmly squeeze the zucchini using a clean towel or your hands to avoid a soggy slice.

2-Second Step: Sauté Bacon and Onion: Heat the butter and 1.5 tablespoons of olive oil in a skillet over medium heat. Cook the bacon strips until golden and crispy, then add diced onion and sauté until softened and translucent (about 5 minutes). Remove the pan from heat and set aside. For vegetarian versions, simply sauté onion in olive oil without bacon.

3-Third Step: Mix Eggs and Dry Ingredients: In a large mixing bowl, whisk together the eggs, olive oil, salt, pepper, and Dijon mustard (if using). Sift in the self-rising flour (or the all-purpose flour with baking powder) gradually, whisking until combined and smooth. This batter will serve as the base, holding the zucchini slice together.

4-Fourth Step: Combine All Ingredients: Add the cooked bacon and onions, cheese, and optional ingredients such as chopped broccoli, spinach, peas, garlic, and cottage cheese into the batter. Fold everything gently but thoroughly to mix evenly. Finally, fold in the shredded zucchini carefully to maintain texture balance and ensure the slice cooks evenly.

5-Fifth Step: Bake the Zucchini Slice: Pour the batter into the prepared baking dish, smoothing the surface with a spatula for an even thickness. Place in the preheated oven and bake for 35 to 40 minutes until the slice is set, firm, and golden on top. For a crispier crust, broil for 2 to 3 minutes toward the end but watch carefully to prevent burning.

6-Final Step: Cool and Serve: Remove the zucchini slice from the oven and let it cool for 5 to 10 minutes before slicing. This resting step helps it firm up further for cleaner slices. Serve warm or cold, alone or with sides like fresh salad, salsa, or sourdough toast. Leftovers can be refrigerated or frozen for easy meals later.