basic zucchini slice

  • 1 tablespoon olive oil
  • 1 onion, finely chopped 
  • 2 cloves garlic, crushed 
  • 4 rashers bacon, rind removed and chopped 
  • 450g zucchini (courgette), grated 
  • 200g feta, crumbled 
  • 200g ricotta 
  • ½ cup (40g) finely grated parmesan 
  • ¼ cup chopped chives
  • sea salt and cracked black pepper 
  • 6 eggs 
  • 1 cup (150g) self raising (self-rising) flour, sifted
  1. Preheat oven to 180°C (350°F).
  2. Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes or until light golden. Place in a bowl with the zucchini, feta, ricotta, parmesan, chives, salt and pepper and mix to combine.
  3. Place the eggs and flour in a bowl and mix well to combine. Add to the zucchini and mix to combine. 
  4. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and smooth with a palette knife. Bake for 40–45 minutes or until golden and cooked through. Cut into slices to serve. Serves 8–10.

To freeze: Cut the zucchini slice into 8–10 portions and place in air-tight containers separated with non-stick baking paper. Freeze for up to three months.

To defrost: Place the zucchini slice portions in the fridge overnight and allow to defrost completely before reheating in the oven or serving at room temperature.

RATE THIS RECIPE:
Reader ratings (3.50) 321501
Heather Witts

I made this last night for my family and we all loved it. Very yummy recipe.

kristin griffin

My go-to zucchini slice, everyone loves it and an easy school lunchbox fave!

Emma Jacques

Simple to make and beautiful to eat.

Tags: basic, zucchini,

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