Leonie’s Zucchini Bake
Our friend Leonie cooked her famous Zucchini Bake in her brand new caravan oven when we were recently out camping in Rylestone, NSW, Australia. We were blown away with the taste and she has generously shared this recipe with me.
We had the Zucchini Bake as a side with Roast Pork and baked vegetables on a coldish night. You could take the leftovers and enjoy for lunch on the road the next day.
Leonie’s Zucchini Bake
Ingredients
- 2 large Zucchini grated coarsely
- 1 large Onion chopped roughly
- 3 rashers Bacon chopped roughly
- 1 cup Grated Cheddar Cheese
- 1 cup Self Raising Flour
- 1 tbsp Olive Oil
- 1/4 cup Milk
- 4 large Eggs lightly beaten
- Salt & Pepper for seasoning
Instructions
- Preheat your oven to 180 deg C. Grease a 20cm x 30cm baking pan and line with baling paper.
- Place the Zucchini, Onion, Bacon, Cheese and Flour in a large mixing bowl and stir to combine. Add the lightly beaten Eggs, Milk and Oil then stire to mix well. Season with Salt and Pepper to taste.
- Spoon the mixture into the prepared baking pan and smooth the surface with the back of a spoon. Bake for 40 minutes or until firm to touch. Set aside to cool slightly then cut into squares for serving.
Notes
This Zucchini Bake is perfect with Roast Pork or Lamb and baked vegetables.