This is a simple recipe. It’s a great idea to make a batch, cut them into bite size squares and leave them in an airtight container in the fridge. That way if I’m feeling peckish I can quickly grab a slice or two. Zucchini slice is versatile, it’s great for a savoury morning tea as well as evening gathering.
You can leave the bacon out if you need to. Use this standard recipe to try your own variation. The possibilities are endless. I have successfully substituted the SR flour for a gluten free SR flour. Try using any leftover batter to make zucchini fritters for breakfast.
Zucchini Slice
Course: Blog, Snack, PartyCuisine: InternationalDifficulty: BeginnerServings
20
squaresPrep time
20
minutesCooking time
35
minutesCalories per serve
40
kcalIngredients
1 medium Onion finely diced
5 short cut Bacon rashes
125mls E.V. Olive Oil
400g grated Zucchini
150g grated tasty Cheese
150g S.R. Flour
Pepper
3 Eggs (large 55g)
Directions
- Preheat oven to 180c and line with greaseproof paper a slab pan baking tray
- Into a pan add the oil and onion slow cook until the onion is soft then add the bacon. Cook the water out of the bacon keep cooking until crispy.
Place into a mixing bowl then add all the ingredients into the bowl. Beating the eggs first. Mix to combine the ingredients until a better is formed - Pour nthe batter into the slab pan and bake for 30 – 40 mins or until cooked. Test with a bamboo skewer if necessary for doneness. When skewer comes out clean it is cooked.
- Allow to stand for 15 mins before turning out from slab tin. Cut into little squares and serve immediately. This will keep in the fridge in an airtight container for up to 5 days.
Recipe Video
Notes
- It is super important to remove all the water from the grated zucchini by squeezing as hard as you can
