January 23, 2012
never underestimate the beauty that is zucchini. can't say i've gone as far as to add it to my cake batter to beat the dryness, but this zucchini slice, once made, will have you coming back for more. I'll even go so far to say that i've had it for two lunches and two dinners...in a row! judge away. it's been the star of a few instagram pics as of late so i felt the need to share the recipe love. it's easy peasy and completely morish. vintage floral and nz ironstone plate, optional.
375g zucchini (around 3 medium size)
1 large onion
small can of corn
4 rashers of bacon (optional)
1 cup grated cheddar cheese
1 cup self-raising flour
1/2 cup oil
salt and pepper
cherry tomatoes to decorate (cut in half and optional)
1. grate unpeeled zucchini and grate carrot coarsely, finely chop onion and bacon.
2. combine zuchinni, carrot, onion, corn, bacon, cheese, sifted flour, oil and lightly beaten eggs in a a bowl, season well with salt and pepper.
3. pour into a well greased lamington tin (16cmx26cm) and bake in moderate oven (180deg) for around 30-40 minutes or until brown.
4. enjoy warm or cold!