Recipe

Corn, bacon and zucchini rice slice

Light, cheesy and packed full of flavour, this tasty corn, bacon and zucchini rice slice is surprisingly filling and delicious enjoyed hot or cold.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Corn, bacon and zucchini rice slice
  • 5 eggs
  • 1/2 cup cooked long grain rice
  • 2 zucchini, grated
  • 420 gram corn kernels, can, rinsed, drained
  • 4 rashers bacon, rind removed, chopped
  • 1/2 cup grated tasty cheese
Salsa
  • 1 red onion, chopped
  • 2 tomatoes, diced
  • 1 tablespoon olive oil

Method

Corn, bacon and zucchini rice slice
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm square pan with baking paper.
  • 2
    In a large bowl, whisk eggs and rice together. Squeeze excess moisture from zucchini. Add to mixture with corn, bacon and half cheese. Mix well. Season to taste.
  • 3
    Pour into pan. Sprinkle with remaining cheese. Bake 25-30 minutes, until just set. Cool in pan 10 minutes.
  • 4
    To make salsa: in a small bowl, combine all ingredients. Season to taste. Serve slice with salsa.

Notes

For extra flavour, add a dash of tabasco sauce and some chopped parsley to the salsa.

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