Mexican Slice
★★★★★ 4.4 (9)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
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.
- 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.
Nutrition Information
Per adult serving (147)
- Energy
- 904kJ
- Calories
- 216kcal
- Protein
- 13g
- Fat Total
- 12.9g
- Fat Saturated
- 4.6g
- Carbs
- 11.3g
- Sugars
- 2.3g
- Fibre
- 1.2g
- Sodium
- 594mg
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