- 0:10 Prep
- 0:40 Cook
- Makes 8 slices
- Capable cooks
A summer squash, zucchini is so versatile. One of its best partners is cheese, so team it with vintage cheddar in this tasty slice that’s perfect for lunch boxes.
Ingredients
- Olive oil, to grease
- 1 bacon rasher, rind removed, finely chopped
- 4 medium (about 500g) zucchini, coarsely grated
- 5 eggs, lightly whisked
- 80g (1 cup) coarsely grated vintage cheddar
- 2 tablespoons extra virgin olive oil
- 150g (1 cup) self-raising flour
Method
- Step 1Preheat oven to 180°C. Brush a 26 x 16cm (base measurement) slab pan with oil. Line base and 2 long sides with non-stick baking paper, allowing sides to overhang.
- Step 2Cook bacon in a non-stick frying pan over medium-high heat, stirring, for 2-3 minutes. Transfer to a large bowl. Cook the zucchini, stirring, for 5 minutes or until tender. Transfer to the bowl. Set aside to cool.
- Step 3Add egg, cheddar and oil to the zucchini mixture. Sift in the flour. Season with salt and pepper. Mix until well combined.
- Step 4Pour into the prepared pan. Bake for 30 minutes or until set and golden.
Nutrition
915 kj
Energy
13g
Fat Total
4.5g
Saturated Fat
1.5g
Fibre
10g
Protein
14g
Carbs (total)
All nutrition values are per serve
Notes
Zucchini know-how: Buy glossy zucchini that’s heavy for its size. Store in a plastic bag in the crisper for up to three days.
Zucchini goes well with Italian flavours such as pasta, ricotta or basil. Try adding grated zucchini to a basic chocolate cake mixture with walnuts.
A source of vitamin C, it’s also a good source of folate and fibre.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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