Zucchini Slice of Champions!

Zucchini Slice

On the zucchini rampage! I love this zucchini slice because pretty much everyone loves it and you can make it at the beginning of the week and take slices into work/ school/ picnics for lunch. It is quick to whip up and tastes delicious! It is a good way to get kids to eat zucchini, too (although my sister calls it bacon cake to make it sound more appealing to her 5 year old!!!). I taste tested this on quite a few people and it got the thumbs up from my brother in-law, his mate, my niece, my nephew and a handful of my girlfriends who tried it! My mum reckons it is pretty good, too! An all round winner! Make it tonight and you wont be without something to eat for the rest of the week (depending on the size of your crew!).

The addition of sliced tomato on top makes it look nice and is a good way to use the glut of tomatoes as well. I serve this with rocket out of the garden, which pretty much grows like a weed! Yumbo bumbo!!!

Zucchini Slice Recipe

Make about 9 squares

½ cup olive oil
500 g zucchini, grated coarsely
1 large onion, finely chopped
150 g bacon, finely chopped
180 g parmesan cheese, freshly grated
150g self raising flour
3 large eggs, beaten
1 tsp coriander seeds, ground
sea salt
freshly ground black pepper
1 large ripe tomato, thinly sliced
rocket, to serve.

Method

Preheat the oven to 180 degrees Celsius. Brush a 25 cm square (or close sized rectangle) tin with a little of the olive oil, and line with baking paper.

Mix all of the ingredients together, except for the remaining oil and the tomato. Season well. Pour into the prepared tin and smooth down. Place the slices of tomato on top of the mixture and then drizzle the remaining oil on top. Bake for about 40 minutes until firm, if you like it a bit browner, cook further until brown.

Remove from oven, cool slightly, and then cut into squares. This can be served hot or cold. I like to crisp my cold pieces up in a non stick fry pan, which makes it go lovely and crispy. Great with a poached egg and kasundi for a brilliant brunch!

Bonus is that it can be also frozen, so you can have lunch on hand in a jiffy! I like to wrap individual portions so I can grab and go! (Psst – can also be cooked in the muffin tin (well oiled) for about 25 minutes!)

RAD!!!!