Zucchini slice

Zucchini slice is one of those lovely summer dishes, perfect for a lunch or picnic when it doesn't particularly matter if it's served warm or cold.  I had my sister in law in town this week, which I love for many reasons... she is great company during the day, we share a love of Jillian Michaels so we try to work out together, my girls just adore her as she plays constantly with them never saying no to anything   - which amusingly often leads to her leaving the house with a dozen hair clips or slightly too much makeup.  Additionally, because she is vegetarian it encourages me to look for new and exciting meals for her which gets my creative juices going.  I made half of this dish with bacon and the other half without (and with the inclusion of diced roasted red peppers and mushrooms) so the picture below shows the mixed spread.

I have been sending my husband off to work with a slice of this and a small salad in place of bread lately and he has been loving it.  I can freeze it in individual ziploc bags and it will defrost by the time he is ready for it at midday.  A nice alternative for a lighter lunch.

Ingredients:
1 cup Self Raising flour
6 eggs
2-3 medium zucchini, grated and drained
200g feta, crumbled
200g cottage cheese
1/2 cup parmesan cheese
small handful of chopped parsley (or chives)
6 rashers bacon, chopped
1 red onion, finely diced
1 clove garlic, crushed (optional and more appropriately used if cooking with mushrooms)
sea salt and cracked pepper

Method:

• Preheat your oven to 375'F
• Dice your onion and bacon and add to a sauté pan.  Cook until tender (and add garlic if using) and the bacon is browned.  Remove and drain on paper towel
• Grate the zucchini over a chopping board with a large piece of paper towel.  Once grated, wrap in the paper towel and squeeze the excess water out of it.
• In a large mixing bowl, crack your eggs and gently whisk together.
• Add your sifted flour, zucchini, salt and pepper and cheeses, cooled onion and bacon and herbs.
• Mix well and then pour into a lined baking pan and cook in the oven for about 40-45mins until the eggs are cooked through and the top is lightly golden brown.
• Cut into large slices and serve.  Or freeze extra portions for up to 3mths.

vegetarian option:
mushrooms
roasted red pepper
asparagus spears, cut into 1" lengths