Three Cheese Zucchini Slice

 Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx 

 

I stumbled across this original recipe by Donna Hay which can be found HERE and when I saw the combo of cheese I was like now THAT is my kind of zucchini slice. The kids (and when I say the kids I also include the husband lol) they LOVE it. 

 

So here is it and you must make it - stat! 

Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 Onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 rashers of bacon, rind removed and chopped
  • 450g zucchini (courgette) grated 
  • 200g fetta, crumbled
  • 200g ricotta
  • 1/2 cup (40g) finely grated parmesan or pecorino 
  • 1/4 cup chopped chives
  • sea salt and cracked black Peppe
  • 6 eggs
  • 1 cup (150g) self raising (self-rising) flour, sifted

 

Method:

  1. Pre-heat oven to 180c 
  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 or until light golden. 
  3. Place in a bowl with the zucchini, feta, ricotta, parmesan, chives, salt and Peppe and mix to combine.  
  4. Place the eggs and flour in a bowl and mix well to continue. Add to the zucchini mix and mix to combine. 
  5. Spoon into a lightly greased 20cm x 30cm tin lined with non stick baking paper and smooth with a palette knife. 
  6. Bake for 40-45 minutes or until golden and cooked through. Cut into slices to serve. Serves 8-10. 

To Freeze: Cut the zucchini into 8-10 portions and place in air tight containers, separated with non-stick cooking paper. Freeze for up to 3 months. 

To Defrost: Place the zucchini slice portion in the fridge overnight and allow to defrost completely before reheating in the oven or serving at room temperature. 

Enjoy! 

Marylin xx


Share this post


Leave a comment