Zucchini slice

 Anyone who has a home vegetable patch knows the challenges raised by an abundant harvest. Summer in the veggie patch always reveals that one zucchini (courgette) that you missed - it's grown to a kilo plus before you know it. This always happens when you have a fridge full of the sweet young zucchinis as well. This classic recipe is great for both - the tougher older zucchini or the sweet young ones. 

Ideal when served warm with a crisp salad, this zucchini slice is also a hit in school lunchboxes, perfect for picnics, and it freezes well to boot.

Zucchini slice was never part of my childhood. The first meal Myles' mum cooked for me was a version of zucchini slice.

This basic dish also allows for variations - some finely diced chorizo, grated carrot, diced tomatoes, crumbled feta, thinly sliced red onion on the top before baking - the possibilities are endless.

These cook best in a slice tin (16 x 26 cm) or Lamington pan (20 x 30 cm) - rectangular pans with shallow sides (around 3 cm high).

To see how to make zucchini slice, click on the YouTube link below the recipe.

Serves 4-6

• 5 eggs

• 375 g zucchini grated (approx 2 medium)

• 150 g self raising flour (GF optional)

• 1 tsp baking powder (omit if not using GF flour)

• 1 large onion finely chopped

• 200 g bacon rind removed and finely chopped (approx 3 rashers)

• 1 cup grated tasty cheese

• 60 ml vegetable oil

Preheat oven to 160°C fan forced.

In a large bowl beat the eggs well. Add the flour and beat until smooth. Add the zucchini, onion, bacon, cheese and oil and stir until well combined.

Grease a Lamington pan and line with baking paper making sure the paper hangs over all sides.

Pour the mixture into the pan and bake for 30-40 minutes until the top is brown.

Allow to cool in the tin for 5 minutes before gently lifting out onto a board. Cut into squares and serve with a crisp salad.

updated October 2023