I’ve heard that if you plant a zucchini plant or two, you are inevitably inundated with mountains of the fruit once summer hits and they get ripe. I’ve heard that gardeners with zucchini are desperate to give it away and find recipes they can make with it. So here you are; a perfect dish to use up your garden’s produce.
A classic summer dish, this is yet another fail-safe recipe from my oldest cookbook; Best Recipes from the Weekly. I love this dish, and am happy eating it for breakfast, lunch or dinner. It’s edible cold, but nicest warm, slathered in tomato sauce, and sprinkled with salt.
If you’re not a great meat lover, and want a simple, nutritious dish to use up your garden’s oversupply of zucchinis, or a cheap dish when they are in season, I would suggest this one. It’s even kid-friendly. Simple, nutritious, and kid-friendly – what more could you want?
Classic Zucchini Slice
Serves 4 to 6
375g (approx 2 large) zucchini
1 large onion (optional)
2 garlic cloves, crushed
3 rashers bacon (or 150g diced bacon)
100g (1 cup) grated cheddar (tasty) cheese
1 cup self-raising flour
½ cup vegetable oil
Preheat oven to 180 degrees C/350 deg F and grease a rectangular baking tin (base measures 16cm x 26cm).
Grate unpeeled zucchini coarsely, finely chop onion (if using) and bacon. Crush garlic and fry with bacon over low to medium heat until fragrant. Combine zucchini, onion, garlic, bacon, cheese, sifted flour, oil and lightly beaten eggs, season with salt and pepper.
Pour into greased baking tin, bake in oven 30 to 40 minutes or until puffed and golden brown.
Note: This slice is perfect for school lunches, sliced up and placed into zip lock bags. Take out of the freezer the night before, and thaw in the fridge.
Adapted from ‘Best Recipes from The Weekly’