On a recent hunt for some different school lunch ideas, a friend of mine introduced me to her Zucchini Slice. Great cold in lunchboxes and on picnics and delicious hot for lunch or dinner, the Zucchini Slice is a kind of cross between a quiche and a spanish omelette.
The bacon pieces give the flavour while the zucchini and carrot offer the colour. It needs no fancy ingredients, is quickly prepared and is enjoyed by children and adults alike.
Method 1. Beat 5 eggs in a large bowl. 2. Add 1 cup self-raising flour and mix until smooth (a hand mixer makes quick work).
3. Grate 3 zucchini and 1 carrot and add to mixture.
4. Chop 1 onion into small pieces and add to same bowl.
5. Grate 1 cup cheddar cheese and pop it in too.
6. Add diced bacon pieces from the deli or by a packet of bacon and chop with kitchen scissors. No need to cook it, just toss it in with the rest.
7. Add the quarter cup of oil then stir everything together and put into a greased ovenproof dish (mine holds 10 cups of liquid).
8. Bake uncovered for 30 mins at 180.
The quantity easily feeds a family of 2 adults and 4 kids (when served with rice and a green salad - baked beans go well with it too) and leaves some leftovers for a lunchbox or two.
Zucchinis are sometimes called courgettes. They come from the same vegetable family and generally speaking, courgettes are smaller and younger whereas zucchinis are older and bigger in size. According to the food channel: One zucchini has just 25 calories and the word zucchini comes from 'zucca' the Italian word for squash.