4 small zucchini
(courgettes), grated pinch of salt flakes
1 white onion, finely diced
4 free-range bacon rashers, roughly chopped
75 g (2 3/4 oz/ 1/2 cup) self raising flour
5 free-range eggs
125 ml (4 fl oz/ 1/2 cup) milk
80 g (2 3/4 oz) grated
cheddar (use more or less as you prefer)
2 vine-ripened tomatoes, sliced
2 tablespoons pepitas (pumpkin seeds) (optional)
Red Island Extra Virgin Olive Oil
1. Preheat the oven to 180°C (350°F/Gas 4). Line a 25 x 25 x 6 cm (10 x 10 x 2 in) baking tin with baking paper.
2. Add the grated zucchini and salt to a colander and mix together well. Squeeze out the zucchini over the sink to remove any excess moisture, then transfer to a bowl together with the onion, bacon and flour and mix well.
3. In a separate small bowl, beat the eggs together well, add the milk and Extra Virgin Olive Oil & whisk to combine. Pour the egg mixture into the zucchini, add half the cheese and stir to combine.
4. Pour the mixture into the prepared baking tin. Lay the sliced tomatoes over the top in a random pattern and sprinkle over the pepitas, if using, then scatter over the rest of the cheese. Bake for 40–50 minutes, until the slice is cooked through and the cheese on top is browned.
5. Remove from the oven and leave to rest for 10 minutes before cutting. Serve warm or cold on its own or with steamed veggies or a green salad. The slice will keep in an airtight container for up to 3 days in the fridge.
Recipe thanks to the fabulous, Matt Wilkinson
Matt is chef and owner of Melbourne eatery Pope Joan in East Brunswick, Melbourne: a neighbourhood café by day and casually distinctive eatery by night, replete with wine bar and kitchen garden- a firm neighbourhood favourite since opening its doors in 2010.
Matt is a regular contributor to delicious. magazine and the author of two best-selling cookbooks: Mr Wilkinson’s Favourite Vegetables and Mr Wilkinson’s Simply Dressed Salads. Matt has recently released his third book – Mr and Mrs Wilkinson’s How It Really Is At Home – which is co-written with his wife Sharlee Gibb and is where this delicious recipe came from.