Zucchini and Semi-Dried Tomato Slice/Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A recipe modified from Sally Wise from her cookbook From My Kitchen to Yours . This slice can be served hot or cold and can be made gluten-free or not. You can leave out the bacon for a vegetarian dish Ingredients:
5 eggs |
400 g zucchini, grated |
1 onion, peeled and grated |
180 g lean bacon, diced (check gluten-free if needed for diet) |
1/2 cup sun-dried tomato, chopped |
1 cup grated tasty cheese or 1 cup grated cheddar cheese |
1/4 cup parmesan cheese, grated |
1/3 cup basil leaves, measure firmly packed |
2 tablespoons parsley, finely chopped |
3/4 cup flour, use a purchased blended gluten-free flour or 3/4 cup all-purpose flour, if not following a gluten-free diet |
1/2 cup light olive oil |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 170°C Grease and line an 18cm x 28cm slice tin with baking paper.
2. Whisk the eggs lightly in a large bowl.
3. Add all remaining ingredients and mix well.
4. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the slice is set.
5. Remove the slice from the oven and allow to stand for 5-10 minutes.
6. Cut into squares to serve.
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