Name: Zucchini Slice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1/2 tsp olive oil (to grease slice tin); 5 eggs, whisked; 1 cup bacon, sliced into small strips (approximately 3 rashers); 1 cup self-raising flour; 2 cups zucchini, grated; 1/2 cup corn kernels (optional, see note 1); 1 cup tasty cheese or any cheddar, grated; 1/4 cup brown onion, finely diced; 1/4 cup spring onion, sliced; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Preheat the oven to 175°C.
Grease a slice tin (approximately 20cm x 30cm) and line it with baking paper.
Combine ingredients and spoon into greased slice tin.
Bake for 30-40 minutes until set and until slightly starting to turn golden around the edges.
Allow to stand 10-15 minutes before slicing and serving.

Notes

Note 1 – You can use frozen, fresh or canned corn.

Can I substitute the vegetables in Zucchini Slice? Yes! This recipe calls for 2.5 cups of vegetables, and you can use any you like. Grated carrot, broccoli, cauliflower, sweet potato or finely diced capsicum would all work brilliantly.

MAKE AHEAD AND LEFTOVERS – Zucchini sliced can be refrigerated for up to 3 days and frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave or eat cold.