SALLY'S ZUCCHINI SLICE

By Sally Webber, Fourth Generation De Bortoli
Feature recipe for November 2018

SERVES  8-10
  • 2 medium zucchinis, grated
  • 1 large onion, finely chopped
  • 3 rashers bacon, finely chopped
  • 1 cup self-raising flour
  • 1 cup tasty cheese, grated
  • ¼ cup oil
  • 5 eggs
  • salt and pepper, to taste
  • 2 tbsp jalapeno chillies, finely chopped

Preheat oven to 180°C. Grease and line a non-stick loaf tin. Combine zucchini, onion, bacon, flour, cheese and jalapeno chillies in a mixing bowl. The jalapenos give a nice little kick to the slice... it's worth a try. Lightly beat the eggs in a separate bowl and add to mixture along with the oil. Season with salt and pepper to taste. Pour into loaf tin. Bake for 35-40 minutes until golden and set. Allow to cool a little before cutting into slices. For something different try adding/substituting other vegetables like carrot, corn, shallots etc. 

 

 

Back