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ZUCCHINI SLICE

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ZUCCHINI SLICE

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Ingredients

Adjust Servings:
7 Eggs
400 grams zucchini grated
260 grams bacon chopped
1 large onion finely diced
35 grams Butter equivalent to a couple tablespoons
30 grams extra virgin olive oil equivalent to a couple tablespoons
100 grams cheddar cheese shredded (about 3/4 cup)
30 grams parmesan cheese grated
1/4 teaspoon Salt
freshly ground black pepper about 4 turns of the grinder
  • Serves 12
  • Medium

Ingredients

Directions

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Believe it or not, this is a great recipe for anyone that thinks they don’t like zucchini. It is also an ideal recipe for anyone trying to watch their carb intake. But above all it is the perfect recipe for anyone that just loves great tasting, easy to prepare food.

  1. Pre-heat oven to 160c
  2. Grease and line a 27 x 18 cm (11 x 7 inch) baking dish (size can be approximate) with baking paper.
  3. In a large nonstick fry pan, soften the onion in the butter and olive oil over medium heat, about 3 minutes.
  4. Add the bacon and continue to cook for another 7 minutes.
  5. Transfer the onions and bacon to a large mixing bowl and allow to cool, about 5 minutes.
  6. Add the zucchini, egg and cheeses to the bowl and mix well.
  7. Season with salt and pepper, use less salt if you are using a salty bacon.
  8. Pour into lined baking dish and place in oven.
  9. Cook for about 60 minutes, rotate after about 30.
  10. Check every 15-20 minutes. The slice is cooked when firm and does not wobble if you shake it.
  11. There may be some oil pooled on top when you remove it from the oven, you can  soak it up with some paper towel, but I leave it on to soak back in

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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