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Zucchini Slice

Recipe by Luke Mangan from Chefs Christmas 2009

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.

Ingredients

2 large zucchini (about 400gr in all)
1 onion
2 rashers bacon (about 100gr)
25gr (1 ½ Tbsp) butter
45gr (3 Tbsp) pecorino
45gr (3 Tbsp) parmesan
4 eggs
110gr (½ cup) self-raising flour
Sea salt and freshly ground black pepper
Preheat oven to 180°C

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Method

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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Recipe Rating

What do you think?

Merryn13 2 months ago

Very tasty. I used double parmesan and no pecorino and it was delightful.

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kelraebro September 2010

Great for getting zuccini into kids... they seriously dont even know its there!!

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Hilary9 January 2010

I've made a variation of this for ages and it's always popular. Like Luke's mum I use tasty cheese but I'm going to try the pecorino and parmesan. I have also sometimes substituted grated carrot for half the zucchini.

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leeb1973 December 2009

The cooking method in this written recipe is quite different to the video!

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Valda4 December 2009

This slice went down very nicely

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Margarert December 2009

I tried this for a sunday lunch went down a treat

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