Zucchini Slice

Makes 8 mains servings

500 g zucchini1 large onion2 rashers middle bacon, fat trimmed1 cup self-raising flour1 tablespoon canola oil5 eggsSalt?and pepper to tasteCoarsely grate unpeeled zucchini.Finely chop onion and bacon (removing any bacon fat). Combine zucchini, onion, bacon, sifted flour, oil and lightly beaten eggs in a bowl. Season to taste. Pour into lamington tin lined with baking paper. Bake in moderate oven for 30–40 minutes or until browned.

Preparation time:?10 minutes
Cooking time:?30–40 minutes
Difficulty rating:?Easy

Tips

Leftovers taste great, hot or cold, and make a wonderful lunchbox treat.Serve with fresh salad for a meal full of vitamins and minerals which will help keep your body healthy. Serving all meals with a side salad is an easy way to ensure you eat all the vegetables you need for a healthy balanced diet.Use wholemeal self-raising flour for added fibre. Fibre is an important micronutrient used by the gastrointestinal system to aid digestion. Wholegrain cereal products are the best source of fibre.Use gluten-free flour to make this recipe suitable for people with coeliac disease.Make sure you trim all the fat off the bacon to reduce the fat content of this recipe. You can also lessen the amount of oil you add to the slice mixture to further reduce the fat content and improve your diet. In the long term, reducing fat consumption lowers your chance of developing chronic health conditions such as obesity, erectile dysfunction, type 2 diabetes mellitus and metabolic syndrome.Substitute bacon for spinach leaves and reduced-fat cheese if you're cooking for people who follow a vegetarian diet.

This recipe comes fresh from Tess' oven in Youngtown, Tasmania.

Nutritional analysis per serve:

For more information on nutrition, including information on?types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see?Nutrition.?

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