bacon and zucchini slice
- 12 slices bread, crusts removed
- butter, for spreading
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 3 rashers bacon, rind removed and chopped
- 2 zucchini (courgette), grated
- sea salt and cracked black pepper
- ¾ cup (90g) grated cheddar
- 6 eggs
- 1 cup (250ml) milk
- Preheat oven to 180°C (350°F). Spread one side of the bread slices with butter and press, butter-side down, into the base and around the sides of a lightly greased 20cm x 30cm tin.
- Heat the oil in a large, non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes. Add the zucchini, salt and pepper and cook for a further 5 minutes. Spoon the mixture into the tin and top with the cheese.
- Place the eggs and milk in a bowl and whisk to combine. Pour over the zucchini mixture and bake for 30 minutes or until cooked through and golden. Cool and cut into squares to serve. Serves 8–10.
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