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Zucchini, mushroom and bacon slice
Zucchini, mushroom and bacon slice
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Busy week ahead? Prep delicious zucchini, mushroom, and bacon slice on the weekend for easy and satisfying lunches all week.
Ingredients:
  • 250g zucchini zoodles (see notes)
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 250g Rindless Short Cut Bacon, sliced
  • 200g button mushrooms, thinly sliced
  • 240g (1 cup) smooth ricotta
  • 7 eggs
  • 75g (1/2 cup) self-raising flour
  • 2.00 gm baking powder
  • 20.00 ml chopped fresh dill, plus extra sprigs
  • 165g grated tasty cheese
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line a 19cm x 29cm rectangular lamington tin with non-stick baking paper, making sure to cover the base and two sides. Pat dry the zucchini with paper towels to remove excess moisture.
  • In a medium non-stick frying pan over medium heat, sauté onion in hot oil for 1-2 minutes. Add bacon and cook, stirring, until lightly golden for 3-4 minutes. Then, add mushrooms and cook until golden and softened for 4-5 minutes. Remove from heat and let cool.
  • In a large bowl, combine ricotta with eggs one at a time, whisking until smooth. Mix in flour and baking powder. Add dill, half the cheese, bacon mixture, and zoodles. Mix thoroughly. Transfer mixture to prepared tin and sprinkle remaining cheese on top. Bake for 40-45 minutes until set. Cut into pieces and serve warm or cold.

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