There are a few things I miss from my childhood – not having to go to work, eating what I want and it not going to my hips, bubble-o-bills, trips to the Gong with the fam, not having to work (did I mention that?) and my mums zucchini slice. It wasn’t a grand meal but it was pretty awesome and reminds me of her. It has been passed down from my grandmother so who knows where it came from originally??
Recently I got mum to email me over the recipe and on our trip to the markets, dad and I went halves in a big box of zucchini so I decided to give it a go but of course I had to tweak it slightly to make it my own.
The original recipe is actually really easy – literally mix all ingredients together and place in prepared dish. I though instead of grating my zucchini, I could grate half and dice half for a little more texture. Instead of mixing the eggs, I would beat whites until stiff and fold in for a more souffled (is that a word?) effect. I also had some left over brie in the fridge so used that instead of tasty cheese.
The end result wasn’t as souffleish (??) as I would have hoped but it tasted damn good and will definitely be on the rotation for a quick and easy meal.
375gr Zucchini, half grated, half diced
1 cup grated cheese – I used a whole circle of Brie, diced
3 rashers bacon, chopped
1 onion (chopped)
1 cup SR flour, sifted
½ cup oil
Placed bacon in cold pan (no oil) and place on stove. Turn burner on high and there’s no need for oil as the natural fats are released in the bacon. Fry until crisped to your liking.
Beat egg white until stiff peaks and fold through remaining ingredients.
Place in 9” cake tin (I used a loaf tin but mum uses a rectagular glass dish) and cook 180 for 35-40 mins until golden brown on top.