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Broccoli and bacon zucchini slice

  • 0:35 Prep
  • 0:50 Cook
  • Makes 15


  • 1/2 cup extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 rashers middle bacon, trimmed, chopped
  • 1 large head broccoli, cut into florets
  • 2 garlic cloves, crushed
  • 1/2 cup fresh basil leaves, torn
  • 3 zucchini, grated
  • 2 cups grated tasty cheese
  • 1 1/2 cups self-raising flour
  • 8 eggs
  • 1/2 cup milk
  • 100g fetta, crumbled


  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
  • 2
    Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion softens. Add broccoli. Cook, stirring, for 2 minutes. Add garlic. Cook for 1 minute or until fragrant. Remove from heat. Set aside to cool.
  • 3
    Transfer bacon mixture to a large bowl. Add basil, zucchini, 1 1/2 cups tasty cheese and flour. Mix well to combine.
  • 4
    Whisk eggs, remaining oil and milk in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Stir in fetta. Pour mixture into prepared pan. Sprinkle with remaining tasty cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold.

Source: taste.com.au


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