A filling and nutritious snack or turn this dish into a whole meal! This recipe is great to batch up for a week of morning tea’s or to prepare in advance for a quick and easy weekday meal.
Prep: 10 minutes
Cook: 30 minutes
Serves 9
Ingredients
- 165g wholemeal self-raising flour
- 375g zucchini, grated
- 200g shortcut bacon, diced
- 2 shallots, finely sliced
- 1/2 (160g) red capsicum, finely diced
- 5 eggs
- 1/4 cup (60ml) milk
- 1 cup (85g) grated cheese
- 1tbs Extra virgin olive oil
- Salt and pepper
Method
- Preheat oven to 180C.
- Lightly grease a 20cm x 30cm pan and line with baking paper.
- Sift flour into a large bowl. Add the zucchini, capsicum, shallots, bacon and cheese to the flour.
- In a separate bowl, whisk the eggs then add the milk and oil and stir to combine. Season with salt and pepper as desired.
- Add the wet ingredients to the dry and stir to combine.
- Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until firm to the touch.
- Set aside to cool before cutting into squares.
Nutrition Per Serve
847kj (200cal), 14g protein, 9.5g fat (3.5g saturated), 14g carbohydrate, 3g fibre, 553mg sodium
Fruit: 0 serves, Vegetable: 0.5 serves