Bacon, Sweetcorn & Zucchini Slice
"I found this recipe in a magazine. It is a different kind of Zucchini Slice with bacon and corn added. This is a great recipe if you have a glut of Zucchini. I have added in different fresh herbs when making this, whatever I have available at the time, chopped well and added to the mix with the Zucchini. This can be served hot or cold for breakfast, brunch, lunch or dinner."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (360 g)
- Calories 565.8
- Total Fat - 38.3 g
- Saturated Fat - 18.6 g
- Cholesterol - 665.1 mg
- Sodium - 780.5 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 2.3 g
- Sugars - 6.5 g
- Protein - 33.4 g
- Calcium - 383 mg
- Iron - 3.9 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 180C/160C fan forced (350F).
Step 2
Grease a 4cm-deep, 18 x 28cm (base measurement) baking dish.
Step 3
Whisk together milk, eggs and butter in a large jug, season mix.
Step 4
Sift the flour into a large bowl; make a well in the center of the flour & gradually whisk milk mixture into flour until smooth. Place zucchini in a colander and use clean hands to squeeze as much excess liquid as you can and add to the bowl.
Step 5
Add bacon, corn and 40 grams (1/2 cup) of the cheddar; season with some pepper and stir to combine.
Step 6
Pour the mixture into prepared dish, roughly smooth over the top and sprinkle with remaining cheddar.
Step 7
Bake for 50 minutes or until golden and set.
Step 8
Set aside for 10 minutes to cool slightly before serving.
Step 9
Serve warm or cold.
Tips
No special items needed.
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