You know those recipes that sound a little… well, impossible? The ones that promise golden, savory, dinner-table magic with minimal effort and maximum flavor? This Impossible Sweetcorn, Bacon, and Zucchini Slice is one of those. It’s the kind of bake that gets gobbled up before it even cools, and no one ever guesses how easy it was to throw together.
This impossibly good slice is like a frittata’s fun cousin—lighter, crispier, and packed with tender zucchini, sweet bursts of corn, smoky bacon, and just enough cheese to make everyone at the table smile. Perfect for weeknight dinners, brunch spreads, or lunchbox leftovers (if it lasts that long), this recipe has been my ride-or-die since the toddler years—when getting veggies into my kids felt more like a hostage negotiation than meal prep.
Whether you’re feeding picky littles or just need a “clean-out-the-fridge” savior, this slice is your new go-to. Bonus: it’s a one-bowl wonder. No crust, no fuss, just that impossible magic that makes you feel like a kitchen wizard.
Why You’ll Love This Impossible Sweetcorn, Bacon, and Zucchini Slice
- One-bowl recipe – no juggling five pans or fancy mixers
- Sneaky veggies – zucchini and corn disappear into cheesy deliciousness
- Freezer-friendly – meal prep MVP status right here
- Kid-approved – bacon, cheese, and a slice they can hold? Instant win
- Customizable – make it meatless, gluten-free, or spicy if you dare
Ingredients
- 1 cup self-raising flour
- 1 cup grated zucchini
- 1 cup sweetcorn kernels (fresh, frozen, or canned)
- 4 rashers bacon, diced
- 1 cup grated cheddar cheese
- 4 large eggs
- ½ cup milk
- ½ cup olive oil
- 1 small onion, finely chopped
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9-inch square baking dish with parchment paper.
- In a large skillet, cook the diced bacon over medium heat until crispy and golden. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, milk, and olive oil until smooth.
- Gradually sift in the self-raising flour, stirring until the batter is free of lumps.
- Fold in the grated zucchini, sweetcorn, onion, bacon, cheese, and parsley. Season generously with salt and pepper to taste.
- Pour the mixture into your prepared baking dish, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until the slice is golden and set. Insert a skewer into the center—it should come out clean when ready.
- Allow it to cool for a few minutes before slicing. Enjoy warm or cold, as a perfect accompaniment to picnics, lunches, or light dinners.
Melania’s Tips for Perfect Impossible Slice
- Grate and squeeze that zucchini! Otherwise, you’ll end up with a soggy bottom (nobody wants that).
- If you’re out of self-raising flour, just mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt.
- Want it extra crispy on top? Sprinkle a little extra cheese during the last 10 minutes of baking.
Bake It With the Littles
This is such a fun, mess-friendly recipe for kids:
- Let them mix the ingredients with their (clean!) hands or a big spoon.
- They’ll love grating cheese or sprinkling it on top before baking.
- Ask them to press down the zucchini with paper towels—kids love squishing things.
And hey, it’s a sneaky way to get some veggies in. Just don’t tell them.
Meal-Prep Magic
The Impossible Sweetcorn, Bacon, and Zucchini Slice is a superstar for:
- Batch cooking: Make two trays, freeze one.
- Lunchboxes: Cut into squares, pop in a container—done.
- Quick dinners: Serve with a side salad or roasted veggies and call it a night.
To freeze: wrap cooled slices in plastic wrap and store in a zip-top bag for up to 2 months. Reheat in the oven or microwave when needed.
Healthier Swaps Without Losing the Magic
- Use turkey bacon or omit the bacon for a vegetarian version.
- Swap regular flour for whole wheat or a gluten-free blend.
- Add extra veggies like grated carrot or chopped spinach.
- Use reduced-fat cheese or go lighter on the oil.
Leftover Remix
- Breakfast sandwich: Warm a slice, top with a fried egg and avocado on toast.
- Power lunch: Chop into cubes, toss into a quinoa salad.
- Brunch board: Serve cold or warm with dips, fruits, and crackers.
Gift It Like a Pro
Need a neighborly gesture or a baby meal drop-off? This slice is the hero:
- Wrap it in parchment, tie with twine, and add a little handwritten tag with reheating instructions.
- Pair with a mason jar of homemade lemonade or a small salad.
- It travels like a dream and reheats beautifully—total crowd-pleaser.
FAQs
Can I make it ahead of time?
Absolutely. Bake the night before and refrigerate. Warm slices in the oven at 300°F for 10–15 minutes.
Can I freeze it?
Yes! Wrap individual slices and freeze for up to 2 months.
Can I use fresh corn instead of canned?
Yep—just boil or microwave the kernels off a cob and let them cool before mixing in.
Is it gluten-free?
It can be! Use your favorite gluten-free self-raising flour blend.
Final Thought
This Impossible Sweetcorn, Bacon, and Zucchini Slice is the kind of recipe that sneaks its way into your weekly rotation without you even realizing it. It’s humble, hearty, and oh-so-handy for busy days and hangry kids (or adults!). Whether you’re making it for a weekday lunch or gifting it to a new mom, it’s impossibly easy—and impossibly good.
Want more easy savory bakes? Check out My Foolproof Cheddar and Chive Muffins or cozy up with Creamy Chicken and Corn Pot Pie—both guaranteed to make your meal prep a breeze.