I have been neglecting the food blog for ages, despite some plodding, but have been inspired by my friend Felicity’s zeal for Taste.com.au and Alexandra’s kind word of mouth referrals. This is a bit of a favourite over the last few weeks as it is easy, keeps well and is healthy/cheap/delicious. This recipe is based on this one, with a range of modifications after some testing.

Zucchini Slice

Ingredients (makes 5 serves as main, 15 as snack/canape)

  • 5 eggs
  • 150g (1 cup) self-raising flour, sifted
  • 375g / 2 or 3 large zucchini, grated (I prefer a fine grater)
  • 1 large onion, finely chopped
  • 100-200g ham or rindless bacon, chopped
  • 1 cup grated cheddar cheese
  • 60ml (1/4 cup) vegetable oil
  • salt and pepper to season
  • chilli flakes (optional)

Method

  1. Preheat oven to 170°C.
  2. Grease and line a 30 x 20cm lamington tin – I use two strips of baking paper that can later act help you lift it out – overlapped in a cross shape.
  3. Beat the eggs in a large bowl until combined, sift in the the flour and beat until smooth.
  4. Add zucchini, onion, bacon, cheese and oil and stir to combine. Season with salt and pepper, and chilli if using to give it a kick.
  5. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
  6. Slice into squares and serve warm with a salad/vegies. Delicious cold the next day – reheats well.

Notes

  • Variations have included – leeks with the onion, both pre-cooked. Leeks worked well, and pre-cooking for a few minutes meant I could use oil and juices from the pan in place of the 1/4 cup above.
  • Can also scatter some cheese on top before or during cooking.
Advertisements