Zucchini Slice
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 55 minutes
- 1 tablespoon oil
- 2 onions, peeled and finely chopped
- 300g/10.6ozs bacon, rind removed, finely chopped (you can sub bacon with feta if you want to make it vegetarian)
- 2 cloves garlic, peeled and finely chopped
- 500g/1.1lb zucchini, grated and spread out on paper towels tp absorb extra moisture
- 2/3 cup corn kernels
- 1 cup self raising flour
- 1 cup grated cheese
- 4 eggs
- 1/4 cup parsley, roughly chopped
- 2-3 red chillies, chopped (optional)
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of sugar
Step 1 - Preheat oven to 180C/350F and line a 20x30cms/8x12inch rectangular tin on the base and sides with parchment. Heat a frying pan on medium high heat and sauté bacon and onion until cooked through and liquid evaporates. If you are making this vegetarian just cook the onions and crumble in the feta with the zucchini.
Step 2 - Place the garlic, zucchini, corn, flour, cheese, parsley, chillies in a large bowl. Whisk the eggs and milk together and add this to the bowl along with the cooked bacon and onion, salt, pepper and sugar. Mix until combined and then spread out into the prepared tin. Bake for 40 minutes.