Australian Zucchini Slice
Recipe: #41388
August 09, 2023
Categories: Breakfast, Casseroles, Eggs, Carrot, Australian, Zucchini Breakfast Casseroles, more
"This is a snack that many, not all Australians eat. It is very good and uses up extra zucchini. They sometimes use leeks in place of onions, light part only. It's eaten hot or cold."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (451.9 g)
- Calories 860.6
- Total Fat - 58.4 g
- Saturated Fat - 19 g
- Cholesterol - 966.7 mg
- Sodium - 1573.3 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 3.7 g
- Sugars - 4.6 g
- Protein - 58.6 g
- Calcium - 595.9 mg
- Iron - 6.1 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Line a glass 9×13 pan with parchment paper and spray it with nonstick spray heavily, it sticks.
Step 3
Set aside.
Step 4
In a large bowl, add onion, bacon, zucchini that you have squeezed dry, carrots, and cheese.
Step 5
Stir to combine.
Step 6
Add the flour, baking powder and stir again to coat the vegetables in the pan.
Step 7
Set aside.
Step 8
In a medium bowl, crack the eggs and season to taste.
Step 9
Add oil and whisk until combined.
Step 10
Add the egg mixture into the fillings.
Step 11
Mix everything together until a batter is formed.
Step 12
Pour the batter into the prepared pan and spread until even.
Step 13
Put the pan in the oven and bake for 35 minutes.
Step 14
The zucchini slice is done when the eggs are set.
Tips
- Parchment paper
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