Friday 21 August 2015

Zucchini and Bacon Slice

Serves 8

A classic zucchini slice.  Ridiculously easy to make and it's delicious warm or cold.  This really can be served at any time - an easy and nutritious breakfast on the run, school lunch box filler or enjoy warm for dinner with a salad. 

I personally prefer to eat it cold, as the slice sets as it cools and has a firmer consistency.

What's in it?


2 zucchini
2 carrot, peeled
1 onion, peeled and halved
175g middle rasher bacon, cut into large pieces
160g light tasty cheese 
5 eggs
1/2 cup plain flour
salt and pepper

How do I make it? 

1. Preheat oven to 200°C (fan forced) / 220°C (electric). Spray a 30x20cm rectangular ceramic or glass baking dish with oil and set aside.

2. Place cheese in mixing bowl and grate 10 sec / speed 9.  Set aside. 

3. Place onion and bacon in mixing bowl and chop for 5 sec / speed 5.  Scrape down sides of bowl and cook for 3 min / 100°C / reverse / speed 2. 

4. Meanwhile, manually grate carrot and zucchini separately from each other. Squeeze out as much liquid as possible from the grated zucchini.  Don't be tempted to grate the zucchini and carrot in the thermomix.  Manually grating the vegetables, and squeezing out the excess liquid, gives the slice a better texture. 

5. When the onion and bacon has finished cooking, add the eggs and mix for 30 sec / reverse / speed 3. 

6. Add reserved cheese, grated carrot and zucchini and flour to mixing bowl.  Season generously with salt and pepper, to taste. Mix to combine for 20 sec / reverse / speed 4. 

7.  Pour mixture into prepared dish. Bake in oven for 40-45 minutes or until golden brown. 

8. Serve warm, or allow to cool and then serve.

6 ProPoints per serve

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