As a kid my Mum always made Zucchini Slice and it was a meal that I really enjoyed. When I became a teen and started to find my own love of cooking, I started making her Zucchini Slice recipe.
But after some time, there were ingredients in it that I began to question...such as a cup of vegetable oil ewwwww grosse! So I started making it without the oil and no one ever noticed the difference.
Over the years I guess I've kinda tweaked the recipe and made it to the way I like it and of course now make it gluten free.
It's one of those great meals that you can eat all year round. Serve in winter with some roasted or steamed veggies, enjoy in Summer with a Salad or even eat it cold.
It's very versatile and you can double and make a large serve to enjoy extras for easy lunches.
You will need
2 Medium Zucchinis, grated
1-2 Cups Plain Gluten Free Flour
1 Onion, finely diced
8 Eggs
1 Cup Corn Kernels
6 Rashers Bacon, finely chopped
1+1/2 Cups Grated Cheese (I use Parmesan as I'm lactose intolerant and can tolerate it)
Salt and Pepper
Optional - sliced tomatoes
To Make
Preheat a fan-forced oven to 180 degrees C / 360 degrees f
Crack eggs into a large mixing bowl
Add Zucchini, Onion, Bacon, Corn to the bowl and stir
Add half a cup of the Flour to the bowl and stir, followed by another half a cup
*Note you may need to add more flour at this stage if the ingredients feel too 'wet'. This will depend on a number of factors including the size of your eggs and zucchini.
Season with Salt and Pepper
Pour into a large baking tray
Top with slices of tomatoes if you like
Sprinkle with Cheese
Bake in the oven for approx 40-45 minutes until golden on top and a skewer comes out clean
