Today I’m going to tell you about an oldie but a goodie: Zucchini Slice.

This is one of my rare savoury baking favourites! Mum found the recipe somewhere, and we ended been making it for about 20 years probably. It’s solid enough to hold in your hand (even when it warm), but light and luscious, good enough to to serve for breakfast or brunch or even a light dinner with a green salad. You can also cut it into little squares for a tasty set of canapés. As you can imagine, it makes ideal food for picnicking, or for long distance car rides – even for kids.

It’s fabulously easy to make, especially if you have a food processor with a grater disc. Zzzhhooomm! Zzzhhooomm! I love my food processor.

 Seriously though, it is a one bowl, quick mix wonder.

It’s a little like frittata, but it has some flour in there, which gives it a kind of moist savoury muffin type texture.

And it’s full of veg, so good for you, but loaded with bacon and cheese, so tastes awesome. I take slabs to work for lunch.

Zucchini Slice

ingredients

375g zucchini (about 2-3)
1 large onion, grated
1 cup grated cheddar cheese
3 rashers bacon, finely sliced
1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp dried thyme
5 eggs
1/4 cup vegetable oil

mixing

Line a deep 20cm x 25cm slab pan with bake paper.

Grate the zucchini, onion and cheese. Place in a bowl with the bacon, add the flour, baking powder, salt and thyme. Toss to coat the grated ingredients in the dry ingredients. Add the eggs and oil and mix until well combined.

Bake the slice at 180°C for 40 minutes  or until set and golden and sizzling on top.

Serve warm or cool. It’s great with chutney.