Name: Beetroot and bacon zucchini slice recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 red onion, finely chopped; 4 bacon rashers, finely chopped; 1 red capsicum, seeded, finely chopped; 1 large zucchini, coarsely grated; 2 large beetroot, peeled, coarsely grated; 100g cherry tomatoes, halved; 150g self-raising flour; 120g cheddar cheese; 5 Free Range Eggs, lightly whisked; 60ml milk

Beetroot and bacon zucchini slice recipe

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Wholesome zucchini slice, perfect for happy lunch boxes.

Ingredients:

36.40 gm olive oil
1 red onion, finely chopped
4 bacon rashers, finely chopped
1 red capsicum, seeded, finely chopped
1 large zucchini, coarsely grated
2 large beetroot, peeled, coarsely grated
100g cherry tomatoes, halved
150g self-raising flour
120g cheddar cheese
5 Free Range Eggs, lightly whisked
60ml milk

Instructions:

Preheat your oven to 180°C. Grease a 20cm x 30cm lamington pan and line it with baking paper, making sure the paper hangs over the sides.
In a frying pan over medium heat, heat 2 tsp of oil. Add onion, bacon, and capsicum and cook for 5 mins until the onion softens. Allow it to cool slightly for 5 mins.
Mix together the zucchini, beetroot, tomato, flour, and cheddar in a big bowl. Then, incorporate the onion mixture and mix well.
Combine whisked egg, milk, and remaining oil in a small bowl. Fold into the zucchini mixture, then transfer to the prepared pan and level the surface.
Bake for 40 minutes or until the slice sets and is firm to the touch. Enjoy warm or at room temperature.

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