Zucchini Slice With Juicy Cherry Tomatoes
School is FINALLY back next week! So lunchbox making is about to be in full swing. My zucchini slice recipe is the perfect lunchbox filler. It’s easy, freezer-friendly and so easy to grab and go.
Servings 10
Calories 230
Ingredients
- 6 eggs whisked
- 1 cup self-raising flour
- 1 brown onion small, diced
- 5 bacon rashers diced
- 0.25 cup light extra virgin olive oil
- 2 zucchini large, grated
- 1 cup tasty cheese grated
- sea salt & cracked black pepper
- 1 cup cherry tomatoes halved (optional)
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a square cake tin with baking paper.
- In a large bowl, whisk together the eggs and self-raising flour. Then add the onion, bacon, olive oil, zucchini and tasty cheese. Season well and mix together.6 eggs, 1 cup self-raising flour, 1 brown onion, 5 bacon rashers, 0.25 cup light extra virgin olive oil, 2 zucchini, 1 cup tasty cheese
- Pour into the tin and flatten down with a spoon or spatula. Top with the cherry tomatoes in rows, flesh side facing up, if desired.1 cup cherry tomatoes
- Bake for 35 minutes until cooked through. Cool and cut into slices.
Notes
This slice keeps really well in the freezer – I have to stick mine in there so that I don't devour it all in one go!