OR see all Dinner Recipes for more meal ideas.MORE ZUCCHINI RECIPES FOR ZUCCHINI LOVERS Skip the frying step and throw the ham and onion directly into the bowl with the other ingredients. You can use ham instead of bacon in this slice.Feel free to throw in whatever vegetables you have on hand.Don't skip draining the moisture from the zucchini or you'll end up with a soggy slice! Grate the zucchini and the carrot together and either pop into a colander or into a clean kitchen towel to wring out.The conversion is 1 cup of flour to 2 teaspoons of baking powder. If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. You can reheat the slice in the microwave or the oven, or just eat cold (my personal favourite). To defrost, simply place in the fridge overnight and allow to defrost completely. Slices placed in an airtight container, or zip-locked bags in the freezer will keep for up to 3 months. Slices placed in an airtight container in the fridge will keep for about 5 days. Allow to cool, then cut into squares to serve. Sprinkle reserved ¼ cup of cheese over the top, then bake for 35-40 minutes, until cooked through and firm to touch. Pour mixture into prepared tray and smooth the top. Add eggs, milk, remaining oil, salt and pepper and stir to combine. Using your hands, squeeze as much of excess moisture out of the zucchini and carrot as possible, then place in a large mixing bowl with capsicum / pepper, onion, bacon, 1 cup cheese and flour and stir to combine. Remove from heat and allow to cool slightly. Add onion and bacon and cook, stirring regularly, until golden. Meanwhile, heat 1 tablespoon of olive oil in a frying pan on medium heat. Grate zucchini and carrot into a colander, sprinkle with salt and let sit for 10 minutes. Line a square (9 x 9 in / 23 x 23 cm) baking dish with baking paper. How to Make Zucchini and Bacon Slice - Step by Step A little moisture left is OK and won’t effect the end result. Just give it a wring and pop it in the ingredient bowl. Tip: For this recipe you don’t need to be militant in your removal of the zucchini liquid.
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