Zucchini Slice Recipe

This savoury slice can be served hot or cold, as a side dish or with a salad as a main meal. You will need about 3 large bacon rashers for this recipe.

550g zucchini
1 medium onion, finely chopped
130g bacon (after fat and rind has been removed)
75g (1 cup, lightly packed) grated tasty (cheddar) cheese
112g (3/4 cup) self-raising flour
Salt & pepper
4 large eggs (we use eggs with a minimum weight of 59g)
83ml (1/3 cup) oil (we use peanut oil but any mild-flavoured oil could be used)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Line an 18cm x 28cm baking dish or slice pan with baking paper.

Finely chop bacon. Heat a heavy-based frying pan over medium-high heat.

Fry bacon and onion for about six minutes, stirring occasionally, until onion has softened but not browned. Set aside to cool.

Wash zucchini, remove ends and finely grate. Squeeze handfuls of grated zucchini over sink to remove excess liquid (this prevents the slice from being too wet).

Combine grated zucchini, cooled onion and bacon mixture, cheese, flour, salt and pepper in a large bowl.

Use a fork to beat eggs and oil together in a small bowl. Add egg and oil mixture to other ingredients and stir to combine.

Pour mixture into baking dish and spread evenly.

Bake for about 45 minutes, or until slice is golden brown and firm to the touch.

Set aside for five to ten minutes before slicing.

Store slice in the refrigerator. Suitable to reheat. © www.exclusivelyfood.com.au