If I had to name my most-cooked recipe, this would be it.
And not just by me – but by the scores of people who have contacted me about it over the years. Once you’ve cooked it, you’ll see why. Doable for breakfast, lunch, dinner or as a snack, it’s easily made with gluten-free flour and customisable in so many ways. Change the veggies, sub out the bacon, make it in bulk, it only takes a few minutes and is truly one for the regular cook up.
Makes: 12 pieces
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients
- 2 zucchini, grated
- 1 large brown onion, finely diced
- 3 rashers bacon, finely chopped
- 1 cup (120 g) tasty cheese, grated
- 1 cup (150 g) self-raising flour
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- ½ cup (125 ml) vegetable or olive oil
- 5 eggs
Method
Preheat the oven to 170°C. Grease a non-stick lamington tin (18 x 28 cm base measurement), and line with non-stick baking paper.
Combine the zucchini, onion, bacon, cheese, flour, salt and pepper in a large bowl. Add the oil and lightly beaten eggs, and mix.
Pour into the prepared tin. Bake for 35–40 minutes until golden and set. Allow to cool slightly before cutting.
Note: The vegetables can be substituted or added to – try corn kernels, grated carrot, spring onion, shredded beans, and leave out the bacon for a vegetarian version.
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