Name: Zucchini pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: Melted butter, for greasing; 150g (1 cup) self-raising flour; 350g (about 2 large) zucchini, coarsely grated; 1 large brown onion, chopped; 165g (1 1/2 cups) grated cheddar; 3 middle bacon rashers, rind removed, diced; 5 eggs; 250mls (1 cup) olive oil; Salt & ground black pepper, to taste; 3 medium tomatoes, sliced; Green salad, to serve; Crusty bread, to serve

Zucchini pie

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Ingredients:

Melted butter, for greasing
150g (1 cup) self-raising flour
350g (about 2 large) zucchini, coarsely grated
1 large brown onion, chopped
165g (1 1/2 cups) grated cheddar
3 middle bacon rashers, rind removed, diced
5 eggs
250mls (1 cup) olive oil
Salt & ground black pepper, to taste
3 medium tomatoes, sliced
Green salad, to serve
Crusty bread, to serve

Instructions:

Preheat oven to 180 degrees C. Grease a 22cm (base measurement) springform pan with melted butter and line the base with non-stick baking paper.
In a large bowl, gently sift the self-raising flour. Combine with zucchini, onion, 110g (1 cup) cheddar, and bacon, mixing until well blended.
Whisk together eggs and olive oil in a large bowl until well combined. Season with salt and pepper. Fold the mixture into the zucchini using a large metal spoon until well combined.
Transfer the mixture into the pan and generously sprinkle with the leftover grated cheddar. Layer the tomato slices evenly on top of the pie.
Bake until golden and fully cooked. Let it rest for 10 minutes, then slice and serve warm or at room temperature with a green salad and crusty bread.

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