One of my boys loves to eat this. My house-mate and I LERVE to eat this. One of my boys believes there is entirely too much green in this. Zucchini slice is easy, doesn’t seem to matter if the ingredients are a little out, can have all sorts of other ingredients thrown in with equal success (My favourite addition is cheese – feta for a tangy gourmet edge, or Ricotta for lightness), keeps for a couple of days and packs well in lunch boxes. It is an altogether versatile and no-fail recipe.
- 5 eggs, lightly whisked
- 150g (1 cup) gluten free self-raising flour
- 375g zucchini, grated
- 1 large onion, finely chopped
- 200g rindless bacon, chopped
- 1 cup grated cheddar cheese
- 60ml (1/4 cup) olive oil
Mix together all the above ingredients in a large bowl. You may like to add some crumbled feta cheese or some chopped up, left-over vegetables. Mix well and pour batter into a deep (4-5 cm) rectangular baking tray. Bake for around 30 minutes at 170 degrees Celsius. I often allow a few extra minutes for the cheese to do its thing and brown up for a crunchy crust. Serve with your favourite relish or chutney. This recipe is divine.