Zucchini and bacon slice is a standard meal in a lot of households and has been since the 1980's. When I gave my Mum the recipe many years ago, she loved it and took it along to every function which required a plate to be taken. It still makes for good finger food at a party. So I've rejigged it, and added a few ingredients to make it even more interesting and tasty. As a bonus, half of it is in the freezer for another night when cooking needs to be simple. We all have those nights, don't we?
Mr. HRK also really enjoys it with a tasty and spicy tomato relish for brunch. Here's a link to my tomato relish recipe.
We are having another late cold snap here in Mackay, 7 degrees this morning, so I am enjoying using my oven while it is still pleasant to warm up the kitchen during the day.
375g grated zucchini
3 rashers of bacon finely chopped, fat removed
1/4 cup parsley, roughly chopped (from ,my garden)
2 mild red chillies, finely chopped (I think mine are Cayenne chillies)
1 finely chopped onion
1 cup very tasty grated cheese
1/2 cup milk or oil (I used milk this time)
2/3 cup corn kernels
1 cup Self Raising Flour
1/2 teaspoon salt
1/4 teaspoon pepper or to taste
Grease and line with baking paper a 20cm by 30cm rectangular baking tray (lamington tray). Set your oven to moderate.
Grate zucchini, I use my food processor, and allow to rest on kitchen paper for 10 minutes until some liquid has drained out.
Lightly saute chopped bacon and onion until cooked.
Whisk eggs and milk together in a large bowl.
Add the remaining ingredients and mix well.
Pour into the lined baking tray and cook in a moderate oven for 40 minutes.
Some other eggy dishes.
Here's my original Zucchini Slice recipe, very quick and easy.
A delicious Mediterranean Frittata recipe.
Written by Pauline