Ingredients :

• Zucchini — Quantity: 400g, or about two medium zucchinis. The exact size doesn’t matter — a few grams more or less won’t change anything. What matters is squeezing the grated zucchini before folding it in. If you skip this step, the batter will swim in water in the center and won’t hold its shape when cut.
• Self-raising flour — This is what distinguishes the zucchini slice from a classic frittata. Self-raising flour (or plain flour + 2 teaspoons of baking powder) gives a slightly puffy texture, closer to a savory muffin. Without it, you have a frittata — not bad, but different.
• Cheddar — No mozzarella here. Mozzarella strings and melts well, but it has almost no flavor, and in such a simple dish, the cheese has to do the work. A well-aged cheddar, or any sharp hard cheese, brings the salt and flavor that the rest of the recipe lacks.
• Turkey bacon — Sauté it before adding it to the batter — it’s the difference between an aromatic slice and an ordinary one. While cooking, turkey bacon loses its moisture and develops a light caramelization. If you add it raw directly to the batter, you lose all of that.