We were having a discussion at work today about how hard it is to keep coming up with ideas for dinner that will please all the family. We also agreed that we were sick of cooking the same old things all the time. So I decided to get my trusty old recipe folder out and see if I could find something that I hadn’t cooked for ages and I came up with Zucchini Slice.
Zucchini Slice is such a versatile dish. You can eat it on it’s own, with other vegetables and meat and it’s great as a side dish for barbecue’s. It can also be eaten cold and goes really well in the kids lunchbox’s. The recipe I use was my Mum’s and I know it was in her repertoire for many years.
I use Rice Bran Oil for cooking, but you can use whatever oil you normally cook with. If you follow a gluten free diet you can replace the flour with a cup of cooked rice and it still turns out just as yummy.
RECIPE – ZUCCHINI SLICE
2 – 3 medium zucchinis
1 medium onion
4 rashers bacon
1 cup grated tasty cheese
1 cup self raising flour
1/2 cup vegetable oil
1/2 cup cream
6 eggs, lightly beaten
salt/pepper to taste
Coarsely grate unpeeled zucchini. Trim bacon of rind and excess fat and roughly chop. Finely dice onion. Mix together in a bowl adding, flour, cheese, oil, cream and eggs. Season with salt and pepper and mix well until all flour is combined.
Spray an oven proof dish lightly with cooking spray, making sure you coat the sides as well. Pour mixture in and spread out evenly. Bake in a slow to moderate oven – 160` to 170` – for 30 to 40 minutes until top is golden brown.
Serve with meat or chicken of your choice and steamed vegies.
Leftover slice can be stored in a container in the fridge for 1 to 2 days. DOWNLOAD AND PRINT