BROC­COLI AND BACON ZUCCHINI SLICE

Super Food Ideas - - THIS MONTH -

SERVES 15 PREP 20 MIN­UTES (PLUS 15 MIN­UTES

STAND­ING) COOK 50 MIN­UTES

½ cup ex­tra vir­gin olive oil 1 brown onion, finely chopped 4 rash­ers mid­dle bacon, trimmed, chopped 1 large head broc­coli, cut into flo­rets 2 gar­lic cloves, crushed ½ cup fresh basil leaves, torn 3 zucchini, grated 2 cups grated tasty cheese 1½ cups self-rais­ing flour 8 eggs ½ cup milk 100g fetta, crum­bled

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roast­ing pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan. 2 Heat 2 tea­spoons oil in a large fry­ing pan over medium-high heat. Add onion and bacon. Cook, stir­ring, for 5 min­utes or un­til onion soft­ens. Add broc­coli. Cook, stir­ring, for 2 min­utes. Add gar­lic. Cook for 1 minute or un­til fra­grant. Re­move from heat. Set aside to cool. 3 Trans­fer bacon mix­ture to a large bowl. Add basil, zucchini, 1½ cups tasty cheese and flour. Mix well to com­bine. 4 Whisk eggs, re­main­ing oil and milk in a bowl. Add to veg­etable mix­ture. Mix well to com­bine. Sea­son with salt and pep­per. Stir in fetta. Pour mix­ture into pre­pared pan. Sprin­kle with re­main­ing tasty cheese. Bake for 40 min­utes or un­til top is golden and mix­ture is firm to touch. Stand for 15 min­utes. Serve warm or cold. NU­TRI­TION: (per serve) 1131kj; 18.4g fat; 6.7g sat fat; 13.6g pro­tein; 11.8g carbs; 2g fi­bre; 138mg chol; 500mg sodium

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