Name: Zucchini and feta slice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 1/2 cup grated zucchini; 1 cup self-raising flour; 1 onion, finely chopped; 1/2 cup grated tasty cheese; 2 rindless bacon rashers, finely chopped; 5 eggs, lightly beaten; 1/3 cup oil; 140 gram feta, cubbed; 1/4 cup semi-dried tomatoes, halved; salad leaves, to serve

Ingredients

2 1/2 cup grated zucchini

1 cup self-raising flour

1 onion, finely chopped

1/2 cup grated tasty cheese

2 rindless bacon rashers, finely chopped

5 eggs, lightly beaten

1/3 cup oil

140 gram feta, cubbed

1/4 cup semi-dried tomatoes, halved

salad leaves, to serve

Method

1.Preheat oven to 180°C. Lightly grease and line a 20cm square pan with baking paper.

2.In a large bowl, combine zucchini, flour, onion, cheese and bacon.

3.Whisk eggs and oil together. Season. Stir into zucchini mixture. Pour into pan. Top evenly with feta and tomato.

4.Bake for 40-45 minutes, or until set in centre and lightly golden. Cool completely in pan. Cut into slices. Keep chilled until ready to serve. Accompany with salad.

Chopped capsicum, olives or spinach leaves can be added to the mixture. This versatile slice will keep in the fridge for up to four days, and it also freezes well.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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