bacon and zucchini slice

  • 12 slices bread, crusts removed
  • butter, for spreading 
  • 1 tablespoon olive oil 
  • 1 red onion, chopped 
  • 2 cloves garlic, crushed 
  • 3 rashers bacon, rind removed and chopped 
  • 2 zucchini (courgette), grated 
  • sea salt and cracked black pepper 
  • ¾ cup (90g) grated cheddar 
  • 6 eggs 
  • 1 cup (250ml) milk
  1. Preheat oven to 180°C (350°F). Spread one side of the bread slices with butter and press, butter-side down, into the base and around the sides of a lightly greased 20cm x 30cm tin. 
  2. Heat the oil in a large, non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes. Add the zucchini, salt and pepper and cook for a further 5 minutes. Spoon the mixture into the tin and top with the cheese. 
  3. Place the eggs and milk in a bowl and whisk to combine. Pour over the zucchini mixture and bake for 30 minutes or until cooked through and golden. Cool and cut into squares to serve. Serves 8–10.
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