1 tblsp olive oil
1 onion, chopped
4 bacon rashers, chopped
2 large zucchini (400g), trimmed, grated
1 medium carrot, peeled, thinly sliced
300g corn kernels, drained
1 cup self-raising flour
1 tblsp mild curry powder
1 cup grated
4 eggs, lightly beaten
½ cup milk
Salad leaves, to serve
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above the edges.
Heat oil in a medium frying pan over a medium to high heat. Add onion and bacon. Cook, stirring for about 8 minutes, or until bacon is lightly browned. Transfer to a large bowl.
Add zucchini, carrot, corn, flour, curry powder, cheese, eggs and milk. Season with salt and pepper. Mix well. Spoon into prepared pan.
Cook in a moderately hot oven (190C) for about 30 to 35 minutes, or until set and lightly browned. Remove. Stand in pan for 10 minutes.
Lift slice from pan. Cut into squares, then halve diagonally to form triangles.
Serve with salad leaves.