Every summer I hit a bit of a cooking slump. It’s hot. Unbearably hot, and the last thing I want to do is stand around in the kitchen, tending to the stove.
Simple mix and bake recipes are perfect for the seasonally affected cook, particularly when they make great use of one of summer’s most prolific vegetables – the humble zucchini.
I picked up three huge beasts for a dollar at the Subiaco markets – making this not only a delicious meal, but also a total bargain.
Zucchini slice
Ingredients
- 375g zucchini, grated
- 1 large onion finely chopped
- 3 rashers bacon finely chopped
- 3/4 cup frozen corn kernels
- 1 cup cheese grated (I used a mix of vintage cheddar and parmesan)
- 1 cup self-raising flour, sifted
- 1/2 cup of oil
- 5 eggs
- Salt and pepper to taste
Method
- Preheat oven to 180 Celsius.
- Combine zucchini, corn, onion, bacon, flour, oil and eggs thoroughly in a large bowl, season with salt and pepper.
- Pour into a lined rectangular baking dish. I like to use my pyrex lasagna dish which I line with baking paper.
- Bake for 35-40 mins until golden and set.
- Allow to cool slightly before cutting.
Notes about leftovers and freezing…
The leftovers make a perfect cold lunch or, if you’re in the mood to stock your freezer, you can double the recipe, and make one for dinner and one for later!
Just remove the freezer-bound slice after baking for about 20 minutes. Cool, and freeze. Defrost overnight in the fridge, and reheat at 180 celsius for about 20 – 30 minutes, depending on how ferocious your oven is!
