Zucchini Slice

Every year we watch Brisbane’s Riverfire fireworks display from our yacht, (refer attached video link) however when I was last yacht-less (20 years ago), I watched from the riverbank with my friends Liz and Gary. Liz made this simple but cracker zucchini slice, which is ideal #railmeatfood for breakfast, lunch or a snack. I also make it on a Sunday night for work week lunches, and it is ideal for using up leftovers (refer notes below), or great for cooking with kids.

Ingredients:

  • 2 large zucchinis (grated)
  • 1 large onion (chopped)
  • 3 rashes of bacon (chopped)
  • 1 cup of SR flour
  • ¼ cup oil
  • 5 eggs
  • salt/pepper to taste
  • tomatoes to garnish

Method:

Pre heat the oven to 180 degree fan or the hottest setting on the yacht oven. Combine all ingredients except the flour and tomatoes in a bowl and mix well. Then mix in the flour. Slice the tomatoes and put on top.  Bake until just set and brown on top, say 30 minutes.

Hacks:

I’m not a fan of bacon but I keep prosciutto in the freezer. It defrosts quickly and is ideal for this recipe (and when guests drop in unexpectedly, or you want to spice up pretty much any savoury dish).

I use a lot of leftover fresh vegies in this one. The one photographed has fresh corn in it as well. But you could use asparagus, left over roast sweet potato or pumpkin, practically anything. Just watch out that the zucchini gives off a lot of liquid and the recipe needs this to work.

You can use plain flour for this too, it is just a little more dense (but if it is all you have in the cupboard).

 

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