The humble zucchini slice has long been a staple of my childhood. From the first day of prep, to the day of my last VCE exam: zucchini slice saw me through. For me, it is one of my top comfort foods.
And yes, you read that right. My mother was able to happily feed my six year old self (as well as my siblings) zucchini. Such is the power of the slice.
The slice is a versatile dish. It is fairly simple to make, delicious both hot and cold, and pairs well with most sides; my favourite being a green salad and some wedges.
Though a great dinner or lunch option, it can also be easily transformed it an appetiser or finger food. And for vegetarians, one can simply just substitute or remove the bacon.
The recipe is as found in Peter Russell-Clark’s Family Cook Book. (Which, fun fact, my aunt helped create.)
4 zucchini, grated
1 onion, chopped
3 rashers of bacon, cooked and chopped
1 1/2 cups of grated tasty cheese
1 cup of self raising flour
1/3 cup of oil
5 eggs, lightly beaten
- Combine all ingredients, mixing well.
- Pour mixture into a lightly buttered 24 x 29cm lamington tin.
- Heat oven at 180°C for 40-45 minutes