1 cup self-raising flour
1 tsp salt
dash black pepper
500 g zucchini coarsely grated
2 spring onions finely sliced
4 streaky bacon rashers diced
150 g feta cheese crumbled (or cheddar, grated)
¼ cup olive oil
Optional: 10 fresh mint leaves, finely sliced
- Preheat oven to 180°C. Use a little butter or oil to grease base and sides of a 30cm x 20cm shallow baking dish or sponge roll tin.
- Whisk eggs in a large bowl. Add flour, salt and pepper and whisk until smooth. Place grated zucchini in a clean cloth, twist the top and squeeze over the sink to remove excess liquid (this stops slice from being heavy and wet). Add zucchini to flour-and-egg mixture, along with spring onion, bacon, cheese, oil and optional mint leaves. Stir until evenly combined.
- Pour into prepared dish and bake in oven for 40 minutes or until golden, when mixture bounces back when lightly pressed. Stand for at least 10 minutes before slicing.