Zucchini slice

Zucchini slice

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4 plus leftovers
Photographer
Patricia Niven

MRS: We make plenty of these in the summer when we have a glut of zucchini. When cold it cuts into solid chunks and holds together well for the lunchbox.

Ingredients

Quantity Ingredient
4 small zucchini, grated
pinch of salt flakes
1 white onion, finely diced
4 free-range bacon rashers, roughly chopped
75g self-raising flour
5 free-range eggs
125ml milk
80g grated cheddar, (use more or less as you prefer)
2 vine-ripened tomato, sliced
2 tablespoons pepitas (optional)

Method

  1. Preheat the oven to 180°C. Line a 25 x 25 x 6 cm baking tin with baking paper.

    Add the grated zucchini and salt to a colander and mix together well. Squeeze out the zucchini over the sink to remove any excess moisture, then transfer to a bowl together with the onion, bacon and flour and mix well.

    In a separate small bowl, beat the eggs together well, add the milk and whisk to combine. Pour the egg mixture into the zucchini, add half the cheese and stir to combine.

    Pour the mixture into the prepared baking tin. Lay the sliced tomatoes over the top in a random pattern and sprinkle over the pepitas, if using, then scatter over the rest of the cheese. Bake for 40–50 minutes, until the slice is cooked through and the cheese on top is browned.

    Remove from the oven and leave to rest for 10 minutes before cutting. Serve warm or cold on its own or with steamed veggies or a green salad. The slice will keep in an airtight container for up to 3 days in the fridge.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again