Zucchini Slice
From recipetineats.com
1 hr 10 min
12 pieces (6 × 7 cm / 2.4 × 2.8″)
An Australian savoury slice—part frittata, part muffin—with grated zucchini, bacon, cheese and egg, baked until golden.
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| prepPreheat oven to 180°C / 350°F (160°C fan-forced). | ||||||
| prepLine a 30 × 20 × 3 cm (12 × 8″) pan with crumpled baking paper, leaving overhang. | ||||||
| 200 g streaky bacon, chopped into 1 cm squares (for sautéing) | Sauté bacon in oil until light golden, 2 min | Add garlic, stir 10 sec, remove from heat | Mix in zucchini, onion, oil & bacon, cheese | Pour into pan, smooth surface, top with reserved cheese & bacon | Bake 180°C / 350°F, 35 min, rotate at 20 min | Cool in pan 10 min, lift out, cool 10 min more |
| 1 garlic clove, finely minced | ||||||
| 60 ml extra virgin olive oil | ||||||
| 5 large eggs (~50–55 g each) | Whisk eggs, then whisk in flour until lump-free | |||||
| 120 g self-raising flour | ||||||
| 400 g zucchini (2 medium), grated, excess water squeezed out | ||||||
| 1 brown onion, peeled, grated (including all juices) | ||||||
| 180 g cheddar or tasty cheese, shredded, divided (1 1/4 cups for batter, 1/4 cup for topping) | ||||||
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