This article was written for Annabel & Grace, which is now part of Rest Less.
Zucchini slice
Ingredients serves 8 – 10
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
4 rashers bacon, rind removed and chopped
450g zucchini (courgette), grated
200g feta, crumbled
200g ricotta
½ cup (40g) finely grated parmesan
¼ cup chopped chives
sea salt and cracked black pepper
6 eggs
1 cup (150g) self raising flour, sifted
How to prepare
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. 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.
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.