Broccoli and Bacon Zucchini Slice
This Broccoli and Bacon Zucchini Slice recipe is a great way to treat yourself to a healthy lunch or snack for the work week or for the kids’ school lunch boxes. Prepare it earlier and have no worries for the rest of the week.
Ingredients:
- 4 rashers middle bacon, trimmed, chopped
- 1 brown onion, finely chopped
- 1 large head broccoli, cut into florets
- 2 garlic cloves, crushed
- 1/2 cup fresh basil leaves, torn
- 3 zucchini, grated
- 2 cups grated tasty cheese
- 1 1/2 cups self-raising flour
- 8 eggs
- 1/2 cup milk
- 100g fetta, crumbled
Method:
- Preheat oven to 180C/160C fan-forced.
- Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of the pan.
- Heat 2 teaspoons oil in a large frying pan over medium-high heat.
- Add onion and bacon. Cook, stirring, for 5 minutes or until onion softens.
- Add broccoli. Cook, stirring, for 2 minutes.
- Add garlic. Cook for 1 minute or until fragrant.
- Remove from heat. Set aside to cool.
- Transfer bacon mixture to a large bowl.
- Add basil, zucchini, 1 1/2 cups tasty cheese and flour. Mix well to combine.
- Whisk eggs, remaining oil and milk in a bowl.
- Add to vegetable mixture. Mix well to combine.
- Season with salt and pepper.
- Stir in fetta. Pour mixture into prepared pan.
- Sprinkle with remaining tasty cheese.
- Bake for 40 minutes or until top is golden and the mixture is firm to touch. Stand for 15 minutes.
- Serve warm or cold.
Recipe courtesy of Kim Coverdale and Claire Brookman