Wednesday, 23 December 2015

Zucchini Slice (Originally posted From Camille's Pantry 15/11/10)

Zucchini Slice

2 large zucchinis
1 medium carrot
1 large onion
2 cloves of garlic
3 rashes of bacon (can be omitted for vegetarians)
1 cup of grated tasty cheese
1/2 cup of grated parmesan
1 cup of gluten free self raising flour 
(I use the flour mix on page 10 of wheat free world and sift baking powder into it.)
5 eggs
salt and pepper

1. Preheat oven to 180 C and grease a lamington pan (or baking tray) that is approximately 16 x 25 cm.
2. Coarsely grate zucchini (with skin), carrot and onion together.
3. Add minced garlic to the mixture and mix well.
4. Chop Bacon and add to the mixture and mix well.
5. Add tasty cheese and parmesan and mix well.
6. In another bowl whisk eggs together and then egg mixture to the vegetables and cheese, mix well.
7. Slowly add flour to the mixture. mixing well after each addition.
8. Season with salt and pepper, mix well.
9. Cut tomato into thin slices.
10 . Spoon mixture into tin or tray and arrange tomato slices on the top. 
11. Bake in moderate oven for approximately 30-40 minutes.

Zucchini Slice served with Aunty Pics slow roasted tomatoes - (c) 2010
The slice can be eaten hot but is best cooled and then sliced. It seems to cut better when it is cold. 
I believe it could be due to the gluten free flour. It then reheats fine.

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