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 cloves garlic
200g rindless bacon (optional)
1 cup self-raising flour (Can use GF alternative if needed)
2 zucchinis (medium)
1-2 carrots (medium)
1/2 cup grated cheddar cheese
125g feta, crumbled
125g ricotta cheese
60mL olive oil
1/4 cup grated parmesan cheese
Green salad and/or steamed vegetables, to serve
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.
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.