Zucchini Slice recipe tin eats brunch lunch

400 g / 14 oz zucchini (2 medium), grated using box grater, excess water squeezed out using hands (~ 4 cups grated)

1 brown onion, peeled, grated using box grater (including all juices)

¼ cup extra virgin olive oil (60ml)

200g / 7oz streaky bacon, chopped into 1cm/0.4” squares

1 garlic clove, finely minced using a garlic press

5 large eggs (~50-55g/2oz each)

Pinch black pepper

1 cup self-raising flour (150g), or 1 cup plain flour / all-purpose flour + 2 tsp baking powder

1 ½ cups (tightly packed) cheddar or tasty cheese, shredded (packet shredded ok)

Crumple a sheet of baking paper in your hands then place in a ~30 x 20 x 3cm pan (12 x 8 x 1.2”) with overhang for lifting the slice out. No need to grease the pan.
Set aside ¼ cup cheese and some bacon to sprinkle the surface. Sauté rest in the oil until it is LIGHT golden, adding garlic towards the end.
In a large bowl, whisk eggs and pepper, then whisk in flour. Add the zucchini, onion (including all grating juices), oil and bacon from the pan and cheese, mix with wooden spoon.
Pour into pan, top with reserved cheese and bacon, bake 35 min (rotating at 20 min mark) at 180°C/350°F (160°C fan) until golden and skewer inserted into middle comes out clean. Cool 10 min then slice! Great warm or cold.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

CuisineAustralian

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m