Zucchini Slice
Donna Hay.
🍳 Cook: 45 min
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 1 | onion, finely chopped | |
| 2 cloves | garlic, crushed | |
| 4 rashers | bacon, rind removed and chopped | |
| 450 g | zucchini (courgette), grated and drained | |
| 200 g | feta, crumbled | |
| 200 g | ricotta | |
| 1/2 cup (40g) | finely grated parmesan | |
| 1/4 cup | 60 ml | chopped chives |
| — | sea salt and cracked black pepper | |
| 6 | eggs | |
| 1 cup (150g) | self-raising flour, sifted | |
| 2 tbsp | 30 ml | store-bought pesto |
| — | pancetta |
Instructions
- Preheat oven to 180°C (350°F).
- Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes or until light golden. Place in a bowl with the zucchini, feta, ricotta, parmesan, chives, salt and pepper and mix to combine.
- Place the eggs and flour in a bowl and mix well to combine. Add to the zucchini and mix to combine.
- Add the pesto and pancetta.
- Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and smooth with a palette knife. Bake for 40–45 minutes or until golden and cooked through. Cut into slices to serve. Serves 8–10.
To freeze: Cut the zucchini slice into 8–10 portions and place in air-tight containers separated with non-stick baking paper. Freeze for up to three months. To defrost: Place the zucchini slice portions in the fridge overnight and allow to defrost completely before reheating in the oven or serving at room temperature.