Ultimate Zucchini Slice

Prep time: 10 mins Cook time: 30 mins

Total Time: 40 mins Serves: 10-12

There are so many reasons to love this zucchini slice recipe. It’s great for breakfast, morning tea, lunch, afternoon tea or a light dinner – everything! It also freezes well, and is just so easy to make! Fully loaded with irresistible flavours and great for weeknights. Enjoy!

(Freeze up to two months or three days in the fridge, just reheat in the oven on 180°C. )

Utensils:

3x Mixing bowl

Shallow baking tray

Grater

Frypan

Knife + cutting board

Fork or whisk

Tea towel

Ingredients:

2 zucchini, grated and drained (Pinch3- squeeze out as much liquid as possible.)

1 large onion, finely chopped

3 rashers bacon, finely chopped

1 cup tasty cheese grated

1/2 cup cherry tomatoes, cut in halves

1 cup self-raising flour

3/4 cup of oil

5 eggs

salt & pepper

Pinch Steps: (PHOTO BELOW)

Pinch 1: Preheat oven to 180°C. Grease and line a non-stick shallow baking tin.

Pinch 2: Finely chop the onion and bacon. Melt butter in the frypan to cook onion and bacon for a couple of minutes or until brown. Remove from heat and cool in the fridge.

Pinch 3: Line a bowl with a clean kitchen towel/tea towel and place the grated zucchini inside. Twist it up to close, and squeeze out as much liquid as possible. Set the zucchini aside until ready to use. (this will prevent the slice from being wet and mushy)

Pinch 4: Crack eggs into a bowl and lightly beat add salt and pepper.

Pinch 5: In a separate large bowl combine zucchini, onion, bacon, flour and cheese. Add oil and lightly beaten eggs, and mix. Season with a little salt and pepper. Pour into the baking tin.

Pinch 6: Add cheese on top and bake for 35-40 mins until golden and set. Allow cooling slightly before cutting.