RECIPE FOR SEPTEMBER 2017 QUARTER | Zucchini and bacon slice

This easy, savoury slice is the perfect way to incorporate more vegetables into your meal. The tasty egg, bacon and cheese will keep the kids coming back for more. One friend said it's a great way to use left over baked vegetables. It's delicious served hot or cold. Great for kids' lunches. A very versatile dish. Great nutrition and value for money. 

Looking for a vegetarian option? Why not try substituting the bacon and capsicum with spinach and ¾ cup of cup of tasty cheese and ¼ cup fetta cheese. Or add other veggie ingredients you really love? Mushrooms, egg plant, potatoes, sweet potatoes...the options are endless.

Enjoy!

Makes 12 slices 

Prep: 15 mins | Cook: 40 mins | Difficulty: Easy for capable cooks

Ingredients

  • 2 zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 small red capsicum, seeded, finely chopped
  • 2 spring onions, thinly sliced
  • 175g pkt short cut bacon, finely chopped
  • 1 cup (120g) tasty cheese, coarsely grated
  • 1 cup (150g) self-raising flour
  • 4 free range eggs, lightly whisked
  • 1/4 cup (60ml) milk
  • 2 tablespoon olive oil
  • Mixed salad leaves, to serve

Method

Step 1

  • Preheat oven to 180C
  • Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper.

Step 2

  • Place the zucchini, carrot, capsicum, spring onion, bacon, cheese and flour in a large bowl and stir to combine
  • Add the egg, milk and oil and stir to combine
  • Season with salt and pepper.

Step 3

  • Spoon the mixture into the prepared pan and smooth the surface
  • Bake for 40 mins or until firm to the touch
  • Set aside to cool
  • Cut into squares
  • Serve with mixed salad leaves.

Recipe and image source

www.taste.com.au