Zucchini Slice

• temps total: 40 minutes

Ingrédients

1 onion, diced

2 bacon rashers, fat trimmed and diced

2 medium zucchini, grated and excess moisture squeezed out

1 carrot, peeled and grated

1 cob of corn, kernels removed

100g tasty or cheddar cheese, grated

50g feta, crumbled

1 tbs flat leaf parsley, finely chopped

2/3 cup SR flour

5 eggs

1/4 cup milk

Salt and pepper

Instructions

Preheat the oven to 180°C and line a 20cm x 25cm slice tray with baking paper.

Heat a medium sized frypan over medium heat. Once hot, add the onion and bacon and cook, stirring occasionally for ~ 5 minutes.

Once the zucchini has been grated remove excess moisture by placing into a sieve and squeeze/press the zucchini into the sieve. Quite a lot of moisture will come out.

Place zucchini, carrot, corn, herbs, cheeses and flour into a large bowl and mix. Add the bacon and onion and mix.

Crack the eggs into another bowl, add the milk and salt and pepper and lightly beat.

Add the egg mix to the vegetable mix and mix well to combine.

Pour into prepared tray and top with slices of tomato and bake for ~35 minutes or until it bounces back when touched lightly.

Allow to cool slightly before cutting into squares. Store in an airtight container, in the fridge for 5-6 days, or in the freezer for up to a month.