Have you been to the farmers market lately? Is your garden crammed with summer squash? You might be in need of some recipe inspiration!
A bounty of summer squash
Summer squash, zucchini in particular, is incredibly abundant once it gets going! Author Barbara Kingsolver joked in her book Animal, Vegetable, Miracle that car doors where she lives are kept locked at this time of year to prevent locals from leaving excess zucchini on the front seat!
If you have a lot of zucchini on hand, here is a nice recipe, easy to make, delicious, easy and economical, and it’s great warm or cold. Enjoy for breakfast, lunch or as a snack!
We found this Zucchini Slice recipe by Nagi on Recipe Tin Eats. It’s a cross between a frittata and a savoury muffin. It’s protein and veggies packed with egg, grated zucchini, cheese and bacon, then baked until golden.
Ingredients:
- 400 g zucchini (around 2 medium or more) grated, excess water squeezed out. It comes to about 4 cups grated.
- 1 onion grated
- ¼ cup olive oil
- 200g bacon chopped, if you prefer you can use ham or no meat at all
- 1 garlic clove finely minced
- ½ cup corn
- 1 red pepper
- 5 large eggs
- 1 cup of flour (to make it gluten-free use GF flour such as the Lulubelle flour)
- 1 ½ cups of cheese of your choice (old cheddar or Gun’s Hill 5 Brothers is a good choice)
- If you wish you can add sliced tomato on top
Instructions
- Preheat the oven to 350 F.
- Prepare your pan (12″ x 8”) with parchment paper.
- Sauté bacon until light golden. Add the red pepper, sauté for 2 minute, add the garlic stir for 10 second, then remove from the stove to cool.
- Make the batter in Large bowl whisk the eggs, add the flour and mix until lump free. Add the zucchini, onion , corn, red pepper, oil, bacon and cheese (set aside a little bacon and cheese to sprinkle on top). With a wooden spoon mix until combined.
- Pour into the lined pan, push the mixture into the corners. On the smooth surface sprinkle, the reserved bacon and cheese.
- Bake for 35 minutes until the top is golden and a skewer in the middle comes out clean.
- Cool for 15 minutes, cut and serve.
- Keeps for 4 days in the fridge.
