Name: Spinach triangle zucchini slice recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 20 frozen spinach and ricotta triangles; 3 (about 180g) rindless bacon rashers, coarsely chopped; 1 brown onion, finely chopped; 350g zucchini, coarsely grated; 150g (1 cup) self-raising flour; 6 eggs; 36.40 gm extra virgin olive oil; 80g (1 cup) coarsely grated cheddar

Spinach triangle zucchini slice recipe

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Create a budget-friendly and visually appealing dinner by combining store-bought filo triangles with a zesty zucchini slice.

Ingredients:

20 frozen spinach and ricotta triangles
3 (about 180g) rindless bacon rashers, coarsely chopped
350g zucchini, coarsely grated
150g (1 cup) self-raising flour
6 eggs
80g (1 cup) coarsely grated cheddar

Instructions:

Preheat your oven to a toasty 220°C/200°C fan forced. Prepare a baking tray by lining it with baking paper.
Arrange the triangles in a snug single layer on the baking sheet. Bake until they turn a lovely light golden color, about 15 minutes.
Fry the bacon and onion in a non-stick pan over high heat, stirring frequently, until softened, about 5 minutes. Let it cool slightly before using.
Preheat the oven to 180°C/160°C fan forced and prepare a 20 x 30cm slice pan by lining it with overhanging baking paper.
Squeeze excess liquid from zucchini with clean hands. In a bowl, place flour, creating a well in the center. Add eggs and oil, whisk until combined. Mix in zucchini, bacon, and cheddar until combined. Pour mixture into prepared pan. Arrange the triangles in 2 rows on top. Bake for 35 minutes until set and golden. Let it cool for 10 minutes before serving.

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