Time for some fun in the kitchen with our best ever zucchini slice! This recipe is fun to do with kids, as well as a lunchbox fave. Cook’s Note Keep’s beautifully in an airtight container in the fridge. Makes a great lunchbox item, or serve warm for afternoon tea.
Time for some fun in the kitchen with our best ever zucchini slice! This recipe is fun to do with kids, as well as a lunchbox fave.
Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 12-16 slices
Ingredients
- 1 tablespoon oil
- 2 onions, peeled and finely chopped
- 300g bacon, finely chopped (optional)
- 2 cloves garlic, peeled and finely chopped
- 500g zucchini, grated and spread out on paper towels
- 2/3 cup corn kernels
- 1 cup self-raising flour
- 1 cup grated cheddar
- 1 block feta, crumbled
- 4 eggs
- 1/4 cup parsley, roughly chopped
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Preheat oven to 180C and line a 20x30cms deep slice tin on the base and sides with baking paper.
- Heat a frying pan on medium high heat and sauté bacon and onion until cooked through.
- If you prefer to make a vegetarian version, just leave out the bacon.
- Place the garlic, zucchini, corn, flour, grated cheese, feta and parsley in a bowl.
- Whisk the eggs and milk together and add to thebowl along with the cooked bacon and onion, salt and pepper.
- Mix until combined and then spread out into theprepared tin.
- Bake for 40 minutes or until golden and firm butnot hard.
- Cool in the tin for 10 minutes, then turn out onto a baking rack.
- Once fully cooled, cut into squares.
Cook’s Note
Keep’s beautifully in an airtight container in the fridge. Makes a great lunchbox item, or serve warm for afternoon tea.
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