Zucchini Slice
Zucchini Slice is one of those dependable savoury bakes that works just as well for lunch as it does for a picnic, brunch table or simple family dinner. Kathleen’s recipe from the Tully Family Cookbook combines grated zucchini, onion, bacon, cheddar cheese, self-raising flour, oil and eggs before baking everything in a lamington tin until golden. Served with salad and fresh bread, it becomes an easy meal with very little fuss. Cut into small squares, it also suits lunchboxes, morning tea, high tea platters or casual entertaining.
Zucchini Slice
8
servings15
minutes40
minutes228
kcalZucchini Slice is a simple savoury bake made with grated zucchini, bacon, cheddar cheese, self-raising flour and eggs.
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Ingredients
375 g 5/6 lb zucchini
1 1 large onion
3 3 rashers bacon
100 g 4 oz cheddar cheese
1 cup 1 cup self-raising flour
0.5 cup 1/2 cup vegetable oil
5 5 eggs, lightly beaten
Salt and pepper, to taste
Equipment
Directions
- Preheat oven to 180°C.
- Grease a lamington tin well.
- Prepare all ingredients. Coarsely grate the unpeeled zucchini. Finely chop the onion and bacon. Grate the cheese.
- Place eggs in the large bowl and lightly beat.
- Add the zucchini, onion, bacon, cheddar cheese, self-raising flour and oil.
- Season with salt and pepper.
- Mix until evenly combined.
- Pour the mixture into the prepared lamington tin.
- Bake for 40 minutes, or until browned and cooked through.
- Flip from pan on to a cooling rack and slice on your chopping board. Serve warm or cold with salad and fresh bread.
Kitchen Notes
- Contains egg, dairy, wheat and pork.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 8
- Calories: 231kcal
- Fat: 14.1g
- Saturated Fat: 5.3g
- Cholesterol: 123mg
- Sodium: 390mg
- Potassium: 231mg
- Carbohydrates: 15.2g
- Fiber: 1.2g
- Sugar: 2.2g
- Protein: 10.7g
- Vitamin A: 19.8mcg
- Vitamin C: 9.8mg
- Calcium: 136mg
- Iron: 1mg
- Vitamin D: 0.7mcg
- Vitamin E: 0.8mg
- Vitamin K: 7.6mcg
- Thiamin: 0.1mg
- Riboflavin: 0.3mg
- Niacin: 0.8mg
- Vitamin B6: 0.2mg
- Vitamin B12: 0.4mcg
- Folate: 36mcg
- Pantothenic Acid: 0.7mg
- Phosphorus: 173mg
- Magnesium: 23mg
- Zinc: 1mg
- Selenium: 20.7mcg
- Copper: 0.1mg
- Manganese: 0.2mg
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Original Cookbook Recipe
ZUCCHINI SLICE
INGREDIENTS:
375 g zucchini
1 large onion
3 rashers bacon
1 cup grated cheddar cheese
1 cup SR flour
half cup oil
5 eggs
salt and pepper
METHOD:Grate unpeeled zucchini coarsely. Finely chop onion and bacon. Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs. Season with salt and pepper. Pour into well greased lamington tin. Bake in moderate oven 40 mins or until browned. Serve with salad and fresh bread.
