Recipe Index

Ingredients

• (14 oz) zucchini (2 medium), coarsely grated and excess water squeezed out by hand (about 4 cups grated)
• 1 brown onion, peeled and coarsely grated, juices included
• 1/4 cup extra virgin olive oil
• (7 oz) streaky bacon, chopped into (1/2 in) pieces
• 1 garlic clove, finely minced
• 5 large eggs
• 1 cup self-raising flour
• 1 1/2 cups (tightly packed) cheddar or tasty cheese, shredded

Method

1. Heat the oven to 340°F. Grease a 8 x 12 in (8 x 12 in) slice tin or baking dish and line it with baking paper.
2. Heat a splash of the olive oil in a frying pan over medium-high heat and cook the bacon for 3-4 minutes until it starts to crisp at the edges. Add the garlic for the final 30 seconds, then take off the heat.
3. Whisk the eggs and the remaining olive oil together in a large bowl. Sift in the self-raising flour and whisk until smooth.
4. Add the grated zucchini, grated onion with its juices, the bacon mixture and the shredded cheese. Stir until everything is evenly combined and season with salt and pepper.
5. Scrape the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes until golden on top, puffed slightly and set in the centre; a skewer should come out clean.
6. Leave to rest in the tin for at least 10 minutes before slicing. Serve warm or at room temperature; leftovers keep in the fridge for up to 4 days and reheat well.

Prep: 15 min · Cook: 40 min · Total: 70 min

Nutrition (per serving, where published)