You’ve probably tried Zucchini slice at some point in your life. Well, I’d like to re-introduce you. Easy-going, flexible and of course; bacon! Mum used to cook this, and I’ve just recently discovered how adaptable and quick it is to make.
Now I’m going to point out two kitchen items that make this zucchini slice even easier (although they certainly aren’t necessary).
- My slow cooker- (I have this one). I’ve started cooking this in the slow cooker because it’s cheaper, and although it takes a little longer to cook, it doesn’t heat up the kitchen like turning on the whole oven does! And trust me, I really don’t need the extra heat in our non-insulated, non-air-conditioned house.
- My food processor- (The previous model to this one). I’ve had a love-hate relationship with it, owing to the fact that I badly sliced my thumb on the sharp blade. In retaliation, I broke the original grater attachment, whilst trying to grate hard parmesan. But needless to say, we have since resolved our differences, and if you have one, the food processor makes the zucchini slice super-quick. I use it to freshly grate tasty cheese and then grate the zucchinis.
As a bonus, it freezes well and it’s a healthy option for dinner.
Go ahead, give the humble Zucchini Slice a shot! (and treat your food processor with respect!).
Easy Zucchini Slice
Makes: 9 x 13 inch pan
- 375g zucchini, finely grated
- 1 large onion, finely chopped
- 3-4 shortcut bacon, finely chopped
- 1 cup grated cheddar
- 1 cup self-raising flour
- 1/2 cup vegetable oil
- 5 eggs
- salt, pepper
- Preheat oven to 180°C (160°C fan-forced), or alternatively set your slow-cooker to high.
- In a large bowl, combine zucchini, onion, bacon, cheese, sifted flour, oil, and lightly beaten eggs. Season with salt and pepper.
- Pour into a well greased lamington tin (16cm x 26cm).
- Bake for about 30-40 minutes in the oven until well browned. Or 1.5 hours in the slow-cooker (with a tea towel under the lid)
- Cut into squares and serve.
Recipe Source: my friend Google gave me this recipe