Ingredients
Scale
- ½ tsp olive oil, to grease the baking tin
- 5 eggs, whisked
- 115 g (4 oz) bacon, sliced into small strips (approximately 3 rashers/slices) (optional)
- 1 cup (150 g) self-raising flour
- 2 cups (270 g) grated zucchini (courgette)
- ½ cup (100 g) corn kernels (optional, see note 1)
- 1 cup (125 g) freshly grated cheddar or other tasty cheese
- ¼ cup (40 g) finely diced brown onion
- ¼ cup (15 g) sliced spring onion (scallion)
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
Instructions
- Preheat the oven to 200°C (400°F (180°C/350°F fan-forced).
- Grease a baking tin (approximately 20 x 30 cm/8 x 12 inches) and line it with baking (parchment) paper.
- Combine all the ingredients in a bowl, then spoon the mixture into prepared 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 2½ cups of vegetables, and you can use any you like. Grated carrot, broccoli, cauliflower, sweet potato or finely diced capsicum (bell pepper) would all work brilliantly.
MAKE AHEAD
Zucchini Slice can be refrigerated for up to 3 days in an airtight container and frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave or eat cold.
LEFTOVERS
Zucchini Slice can be refrigerated in an airtight container 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.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: side dish, Zucchini Slice, Zucchini
- Method: bake