Zucchini Slice

Zucchini slice is an easy and convenient meal for the whole family. A meal that I grew up eating and one I am now feeding my family.

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With a baby who has recently started solids in the house, finding meals that all 5 of us can eat can be tricky, which leaves me preparing meals for Elise (8 months) and she ends up eating the same thing several days in a row. I made this zucchini slice the other day for the first time in over a year and she LOVED it! As did the older 2, although I did sell it to them as egg and bacon slice, mainly because they think they don’t like zucchini (even though they eat it ALL the time)…next time we have it, I am going to ask them to tell me what they think is in it and all will be revealed!

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Zucchini slice is a very nutritious meal. It’s a great source of protein, from the eggs, bacon and cheese, it’s full of veggies – I have used zucchini, carrot, onion and corn, but you can also use sweet potato, which provide plenty of vitamins and minerals as well as fibre. It can be enjoyed both warm or cold, it freezes superbly and is great for a picnic or in lunch boxes. When we have had this, I have served it with a side salad as the kids are loving salads at the moment, but it is nutritionally balanced so is fine to have on its own.

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This recipe uses self raising flour, but if you are after a gluten free option, I would recommend using almond meal in place of the flour and add 1 teaspoon of baking powder. You could also use a gluten free self raising flour if desired.

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Enjoy xx

Ingredients:

  • 1 onion, diced
  • 2 bacon rashers, fat trimmed and diced
  • 2 medium zucchini, grated and excess moisture squeezed out
  • 1 carrot, peeled and grated
  • 1 cob of corn, kernels removed
  • 100g tasty or cheddar cheese, grated
  • 50g feta, crumbled
  • 1 tbs chives, finely chopped
  • 1 tbs flat leaf parsley, finely chopped
  • 2/3 cup SR flour
  • 5 eggs
  • 1/4 cup milk
  • Salt and pepper
  • 1 tomato, sliced (optional)

Method:

  1. Preheat the oven to 180°C and line a 20cm x 25cm slice tray with baking paper.
  2. Heat a medium sized frypan over medium heat. Once hot, add the onion and bacon and cook, stirring occasionally for ~ 5 minutes.
  3. Once the zucchini has been grated, remove excess moisture by placing into a sieve and squeeze/press the zucchini into the sieve. Quite a lot of moisture will come out.
  4. Place zucchini, carrot, corn, herbs, cheeses and flour into a large bowl and mix. Add the bacon and onion and mix.
  5. Crack the eggs into another bowl, add the milk and salt and pepper and lightly beat.
  6. Add the egg mix to the vegetable mix and mix well to combine.
  7. Pour into prepared tray and top with slices of tomato and bake for ~35 minutes or until it bounces back when touched lightly.
  8. Allow to cool slightly before cutting into squares and serving as is or with a salad.

This will keep for about 5 days in the refrigerator or will freeze exceptionally well for up to 3 months.

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