thought i would share this recipe
i have no idea where it came from, a friend from work many years ago passed it on to me after she made it for a work shared lunch.
its yummo!
375g zucchini
1 large onion
3 rashers bacon (optional)
1 cup grated cheddar cheese
1 cup self-raising flour
1/2 cup oil (i used good olive oil)
5 eggs (i only had 4 yesterday and it worked fine too)
salt, pepper
grate unpeeled zucchini coarsely, finely chop onion and bacon. combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs, season with salt and pepper. pour into well-greased lamington tin (16cmx 26cm), bake in moderate oven 30 to 40 minutes
serves at least 6
i have cooked this with less oil, it still works well
i have frozen it for short periods of time, works well
yesterday i made it with only 4 eggs, so used all the oil required, worked well.
and to take to peoples places i have made it as mini muffin size (takes less cooking time) and they will walk off the plate.
ive made it with bacon and without.
the best part i got zucchini into the kids and they loved it!
we had 4 slices for dinner with salad. and the remaining two for lunch today with salad.
i will be making this again when we harvest our own home grown zucchini's later in the season. its a great way to use them up.
sorry no photos...camera lense jammed and its all off being fixed i hope
2 comments:
How weird is that my daisyson wants me to make this for his up coming schoolies week at the coast! Sometime this afternoon or tomorow morning before i go to work.
The recipe comes fomr the womens weekly best ever cook book.
daisymum
I use this recipe all the time too Jacqui - and have altered it many times.
I have omitted the bacon and mixed in tuna. Added corn kernels and grated carrot.
It is the best recipe and the most versatile!
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