- 2 tbsp olive oil
- 2 onions peeled and finely diced
- 4 garlic cloves crushed
- 2 carrots peeled and grated
- 200 g bacon slices rindless and finely chopped (see note 1)
- 3 medium zucchini or 4 small zucchini washed and grated (see note 2)
- 1 tsp stock powder chicken or vegetable (optional)
- 1 c self raising flour or gluten-free self raising flour
- 2 c tasty cheese grated
- 8 extra large eggs (or 10 smaller eggs) lightly beaten (see note 3)
- 1/4 c milk
- 1/2 tsp salt
- 1/2 c parmesan cheese grated
- 2 tomatoes thinly sliced (to decorate top)
- black pepper
Preheat the oven to 180°C (350°F). Grease and line a rectangle (20cm x 30cm x 5cm) baking pan with oil or butter and baking paper, making sure there is some overhang.
Heat the oil in the frying pan over medium high heat. Add the onions and cook, stirring regularly until the onions are starting to soften (5 mins). Add the carrots and garlic and continue to cook until the onions are completely softened and slightly golden in colour. Add the bacon, zucchini and stock powder to the pan and cook for a further 5 minutes or until the zucchini is cooked slightly and there is no moisture left in the pan. Set aside to cool slightly in the frying pan.
Add the flour to the slightly cooled vegetables and stir gently so the flour is evenly distributed. Add the grated tasty cheese and half the egg mixture and stir gently to combine and avoid any clumping. Once combined add the remaining egg mixture, salt and milk and continue to stir until incorporated and smooth.
Pour the mixture into the prepared baking pan. Smooth it out evenly and sprinkle over the grated parmesan cheese. Arrange the tomato slices over the top of the mixture and grind over some black pepper.Place in the preheated oven and bake for 25-30 minutes or until the middle is cooked and firm to the touch. Remove from the oven and allow to cool in the pan for 15 minutes before carefully removing onto a flat surface. Cut into squares or slices for serving.
Note 1: For a vegetarian slice you can omit the bacon altogether, or substitute it with 100g feta cheese (crumbled). Add the feta towards the end, when you add the eggs.
Note 2: Use small or medium zucchini for this slice if you can. The larger (older) zucchini are more watery.
Note 3: I use 8 extra large eggs for this slice or 10 smaller eggs. It makes no difference to the recipe using 8-10 eggs.
Calories: 234kcal | Carbohydrates: 11g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 391mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2003IU | Vitamin C: 17mg | Calcium: 185mg | Iron: 1mg