I love hearing about recipes that get passed down through generations. This savoury slice of goodness was made for me by my friend Emma, who whipped this up for dinner when I was staying with her recently. This recipe has been in her family for ‘donkey’s years’ and she and her sisters all make it, with their own unique twist on the recipe.
Bugger changing the recipe, I’m sticking to what’s below: It was fantastic and talk about easy. (Hmmm, then again, this would be good post Christmas to use up my leftover Christmas Ham!).
Anyhow, as a full-time working Mum I’m a big fan of ‘biff it all together and cook it’ type food, especially when there’s likely to be leftovers for lunch. We had this for dinner with roast chicken, homemade wedges and salad. Guess what Emma served on the side as an accompaniment? My Chilli Jam. That made me smile!
- 375g grated zucchini (don't worry about peeling them!)
- 1 large onion, finely chopped
- 3 rashers of bacon, sliced into small pieces
- 1 cup of grated cheese (any kind, it's great with a tasty or vintage cheese)
- 1 cup self raising flour
- 1/2 cup un-flavoured oil (e.g. rice bran oil)
- 5 eggs, beaten
- Preheat oven to 180 degrees Celsius.
- Grease a casserole dish (line if you like)
- Fold all ingredients together in a large bowl. Be careful not to overmix. Season with salt and pepper.. Pour into your dish.
- Bake for 35-40 minutes until nicely browned.