Food & Wine
Zucchini slice
As featured in the Over60 cookbook, here Jeannie shares her yummy Zucchini slice recipe.
“I starting making this many years ago for my family and now my friends love it too. People have tried to make it but they say it’s not like mine. When I make it for people there is never any left over.” – Jeannie Keeble
To discover 174 other recipes and the lovely stories behind where they came from, why not order your very own copy of the Over60, The Way Mum Made It, today.
Serves: 20
Ingredients:
- 8 eggs
- 1 cup grated tasty cheese
- ¾ cup thick cream
- 10 bacon rashers, cooked and chopped into small pieces
- 6 spring onions, chopped
- 2 cups chopped flat-leaf parsley
- 2 cups self-raising flour
- 2 tablespoons oil
- 4 zucchini, grated
- 2 carrots, grated
Method:
- Preheat the oven to 180°C. Line a lasagne dish with baking paper.
- In a bowl, combine the eggs, cheese and cream and whisk together.
- Add the bacon, spring onions, parsley, flour and oil. Mix well to combine. Add the zucchini and carrot.
- Pour the mixture into the prepared lasagne dish. Bake for 45–60 minutes, or until cooked through. Allow to cool before slicing and serving.
Wine match note:
Pair with a light white or red wine. Shop some options here.