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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 48 |
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Found in Donna Hay's magazine, October / November 2012. Would make a good light summer meal or take a slice to work for a healthy lunch. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
2 garlic cloves, crushed |
4 slices bacon, rind removed and chopped |
450 g zucchini, grated |
20 g feta, crumbled |
200 g ricotta cheese |
40 g parmesan cheese, grated |
1/4 cup chives, chopped |
sea salt, to taste |
black pepper |
6 eggs |
150 g self-raising flour, sifted |
Directions:
1. Preheat oven to 180 C.
2. Heat oil in a large non-stick frying pan over a high heat. Add onion, garlic and bacon and cook or 5 minutes or until light golden.
3. Place in a bowl with the zucchini, feta, ricotta, Parmesan cheese, chives, salt and pepper. Mix to combine.
4. Place the eggs and flour in a bowl and mix well to combine.
5. Spoon into a lightly greased 20 cm x 30 cm tin lined with non-stick baking paper and smooth.
6. Bake for 40 - 45 minutes or until golden and cooked through.
7. Cut into slices to serve.
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