The recipe is exactly the same as my mum’s – except she used tasty cheese! I quite often have a few different cheeses in my fridge and like the combo of pecorino and Parmesan. Lately I’ve enjoyed the ricotta and goat cheese combination instead, which is a light and healthy twist on mum’s original recipe.
Grate zucchini, peel and dice onion and chop the bacon. Melt butter and gently soften onion in it until beginning to become translucent, then add the bacon and cook for couple of minutes more. Remove from heat and chill.
While the bacon and onion mix chills grate the cheeses. Crack the eggs in a bowl and beat lightly.
Mix together the grated zucchini, bacon mix, cheeses and flour. Combine this mix with the eggs. Season if needed.
Pour in a greased, shallow tin and bake for 30 minutes.
This is great hot or cold.
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