Tomato & Zucchini Bake
Created by Tisme on May 17, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 60m
- Recipe #19074
Ingredients
- 4 whole (2 pounds) zucchini, coarsely grated
- 75 grams bacon rashers (3 rashers, finely chopped)
- 1 large (12 ounce) yellow onion, finely chopped
- 1 cup self-rising flour
- 5 large eggs (lightly beaten)
- 1 cup grated cheese
- 1/4 cup oil (rice bran oil)
- Sea salt and freshly ground black pepper
- 6 to 12 ounces tomatoes (1-2 tomatoes, sliced)
How to Make
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Step 1: Preheat oven to 200C and lightly grease a deep loaf tin. Line the base and two long sides with baking paper.
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Step 2: Combine all the ingredients except the tomato in a bowl and season to taste. Spoon into the prepared tin and top with the sliced tomato.
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Step 3: Bake on a tray (in case of spillage) for 1 hour, until a skewer inserted in the centre comes out clean. Leave in the tin to cool slightly, then cut into thick slices.
Nutritional Facts
- Serving Size: 1 (257.4 g)
- Calories 291.4
- Total Fat - 17.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 148.4 mg
- Sodium - 325.3 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 3.7 g
- Sugars - 5.5 g
- Protein - 15.7 g
- Calcium - 183.7 mg
- Iron - 1.9 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.2 mg