Great for snacks or filling the kids' lunchbox, this classic bacon and zucchini slice recipe is a fantastic veggie smuggler. This zucchini slice recipe has bacon, but check out the tips to find out how to make it vegetarian!
Ingredients
3 zucchinis, grated
1 onion, finely chopped
200g rindless shortcut bacon, finely diced
1 ½ cup (150g) grated cheddar cheese
1 cup (150g) self-raising flour
3 tbsp olive oil
7 eggs
Salt and pepper
½ cup (120g) smooth ricotta
6 cherry tomatoes, halved
Method
Preheat oven 180°C/160°C (fan-forced) and grease and line a 30 x 20cm (base measurement) pan with baking paper
Combine grated zucchini, onion, bacon, cheese and flour
Whisk oil and eggs together and stir into flour mixture. Season with salt and pepper
Pour into prepared pan and smooth the surface. Dollop tbsp. of ricotta and arrange cherry tomatoes over the top. Bake 35-40 minutes or until top is golden. Serve warm or cold
Tips & Hints
Zucchini slice will keep refrigerated for 2-3 days in a sealed container.
Reheat in microwave or in a low oven.
Wrap portions separately in plastic wrap and freeze in an airtight container to add to lunch boxes.
For a vegetarian version, omit bacon and add sliced mushrooms.
