An old favourite that is one of the simplest snack and lunch options going around.
Prep Time 10mins Cook Time 50mins Difficulty Easy Serves Makes 12 Serves
1/2 tbsp olive oil
1 onion (large)
2 garlic cloves
200g rindless bacon (optional)
1 cup self-raising flour (Can use GF alternative if needed)
2 zucchinis (medium)
2 carrots (medium)
1/2 cup grated cheddar cheese
125g ricotta cheese
60mL olive oil
1/4 cup grated parmesan cheese
AND/OR steamed vegetables
Prep Ingredients: Finely chop the onion and bacon (if using), grate the zucchini, carrot, cheddar cheese and Parmesan cheese, sift the flour and crush the garlic cloves. Crumble the feta.
Preheat oven to 170°C. Grease and line a 30 x 20cm lamington/slice pan.
Heat a frypan over high heat and add the oil. Fry the onion for a few minutes until translucent and then add the garlic. Add the bacon pieces and cook for a few minutes – remove before they get too crispy. Take off heat and allow to cool.
Next, beat the eggs in a large bowl until combined. Add the flour and beat until smooth.
Add zucchini, carrot, onion/bacon mix, cheeses and oil. Stir to combine and season with salt & pepper.
Pour into the prepared pan and top with a light sprinkle of grated Parmesan cheese. Bake in oven for 40 - 45 minutes or until cooked through.
Cut into 12 slices and serve with salad or steamed vegetables if for lunch or a side of salsa for snacks.