- ¼ cup oil
- 1 large onion, finely diced
- 2 slices (40 g) bacon eyes (97% fat-free), finely diced
- 4 medium zucchini (375 g), grated
- 1 carrot (75 g), grated
- ½ cup self-raising flour
- ½ cup wholemeal self-raising flour
- 5 eggs
- 1 cup (75 g) grated cheese (25% reduced-fat)
- ¼ teaspoon ground black pepper
- Preheat oven to 200°C/180°C fan-forced. Line an 18 x 28 cm slice tin with baking paper, allowing the paper to overhang the sides.
- Heat 1 teaspoon oil in a small frypan over medium heat, add onion and bacon and cook until onion is translucent and bacon has slightly browned. Set aside and allow to cool slightly.
- Put the zucchini, carrot, onion and bacon into a medium mixing bowl. Stir well to combine. Add the flour and toss to coat.
- Add the eggs, remaining oil, cheese and pepper to zucchini mixture and stir well. Pour into the slice tin and spread out evenly. Bake for 30–40 minutes or until set and golden brown. Set aside for 10 minutes in the pan to cool slightly.
- Transfer slice to a wire rack. Cut into 12 pieces to serve.
Health tip: This is a great nutritious snack, or serve 2–3 slices with salad as a light meal.
Cook’s tip: Add any vegetable you like, for example, instead of carrot, try ½ cup corn kernels from fresh or frozen corn, or finely chopped broccoli florets.
Per serve: energy 565 kJ, protein 6.1 g, fat 8.4 g, saturated fat 2.4 g, cholesterol 63.1 mg, carbohydrate 9.3 g, fibre 1.7 g, sodium 183.4 mg, GI medium