ZUCCHINI SLICE

This recipe has been around, as far as I remember, since the 1970s. It’s had many adaptations in our household, but was always a good way to sneak vegetables onto the children’s plates.

Serves 4–6

         400g grated zucchini (unpeeled)

         1 small onion, grated

         125g finely diced bacon or ham

         1 cup grated tasty cheese

         125ml olive oil

         6 eggs, lightly whisked

         ½ cup chopped semi-dried tomatoes

         1 cup self-raising flour

         ½ cup finely grated carrot

         2 tomatoes, thinly sliced

Preheat the oven to 170ºC. Grease a deep 18cm x 28cm ovenproof dish.

Mix all the ingredients together except the sliced tomato. Pour into the prepared dish. Top with the tomato slices and sprinkle with just a tiny amount of salt and pepper.

Bake for 30 minutes or until set. Leave to stand for 10 minutes before cutting into squares to serve.