Zucchini Slice with Onion, Garlic & Bacon | Coles Series

Serves 4

Prep time: 30 mins (+ cooling time) | Cooking: 15 mins

Ingredients

Butter, to grease

Olive oil, to drizzle

1 brown onion, thinly sliced

1 garlic clove, finely chopped

150g bacon rashers, coarsely chopped

1 tbs fennel seeds

1 cup (150g) self-raising flour

5 eggs

550g coarsely grated zucchini

1 cup (80g) grated parmesan

For the salsa

4 tomatoes, coarsely chopped  

150g button mushrooms, thinly sliced

Olive oil, to drizzle

6 basil leaves, coarsely chopped

Method

1. Pre-heat the oven to 180°C. Grease a 20cm x 30 cm baking dish or lamington pan with butter and lightly drizzle with oil.

2. Heat a splash of oil in a medium frying pan over medium-high heat. Add the onion, garlic and bacon and cook for 2-3 mins or until the onion softens. Remove from heat. Add the fennel seeds and stir to combine. 

3. Whisk the flour and eggs in a large bowl until smooth. Combine the zucchini and parmesan in a separate bowl. Season with salt and pepper. Add the onion mixture to the zucchini mixture and stir to combine.

4. Spoon the zucchini mixture into the prepared dish. Pour over the egg mixture and stir to combine. Cook for 15 mins or until the slice is golden and firm to the touch. Cool slightly.

5. Meanwhile, to make the salsa, combine the tomato and mushroom in a bowl. Season with salt and drizzle with oil. Add the basil and toss to combine.

To serve

Cut the slice into pieces. Divide the salsa among serving plates and top with a slice. Serve.