This zucchini slice is tasty and versatile. Enjoy it warm with a side salad, or refrigerated and popped in a lunchbox for work or school.
Recipe by Donna Hay and re-created by GH Nutrition
Preparation time:10 minutes
Cooking time:50 minutes
1 tbsp olive oil
1 onion, finely grated
2 cloves garlic, crushed
4 rashers bacon, rind removed and chopped
450g zucchini, grated
200g feta, crumbled
1/2 cup finely grated parmesan
1/4 cup chopped chives
Seat salt and cracked black pepper, to taste
1 cup self raising flour, sifted
Preheat oven to 180°C.
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. Serve with a side salad.