Cheesy zucchini and bacon slice

Ingredients

• Olive oil, to grease
• 1 bacon rasher, rind removed, finely chopped
• 4 medium (about 500g) zucchini, coarsely grated
• 5 eggs, lightly whisked
• 80g (1 cup) coarsely grated vintage cheddar
• 2 tbs extra virgin olive oil
• 150g (1 cup) self-raising flour

Method

1. Preheat oven to 180°C. Brush a 26 x 16cm (base measurement) slab pan with oil. Line base and 2 long sides with non-stick baking paper, allowing sides to overhang.
2. Cook bacon in a non-stick frying pan over medium-high heat, stirring, for 2-3 minutes. Transfer to a large bowl. Cook the zucchini, stirring, for 5 minutes or until tender. Transfer to the bowl. Set aside to cool.
3. Add egg, cheddar and oil to the zucchini mixture. Sift in the flour. Season with salt and pepper. Mix until well combined.
4. Pour into the prepared pan. Bake for 30 minutes or until set and golden.

Notes

• Zucchini know-how: Buy glossy zucchini that's heavy for its size. Store in a plastic bag in the crisper for up to three days.
• Zucchini goes well with Italian flavours such as pasta, ricotta or basil. Try adding grated zucchini to a basic chocolate cake mixture with walnuts.
• A source of vitamin C, it's also a good source of folate and fibre.

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