Ingredients
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
Tasty cheese
4 eggs, lightly beaten
½ cup milk
Salad leaves, to serve
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above the edges.
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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.
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Add zucchini, carrot, corn, flour, curry powder, cheese, eggs and milk. Season with salt and pepper. Mix well. Spoon into prepared pan.
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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.
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Lift slice from pan. Cut into squares, then halve diagonally to form triangles.
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Serve with salad leaves.
