Challenge Book #25 - Zucchini Slice
Today's post is being brought to you from a very prestigious location - the National Library of Australia. This is one of my favourite places. It's a quiet and comfy place to just sit and read papers and journals from all over the world or just have a bit of a think. There are always interesting exhibits and I just love the thought of all that fascinating history tucked away in the archives - everything from Captain Cook's Endeavour Journal to junk mail (collected as Australian ephemera).
I'm not sure that the recipe quite lives up to this auspiciousness (if it's not a word it should be!). Zucchini slice is a very everday budget kind of dish. It was a very regular feature of my student and early working life when money was tight and cooking was less than a priority. But I still make it every now and then because it is just so damn tasty.
It's basically a crustless quiche/omelette kind of a dish. Light and fluffy egg studded with zucchini, bacon, onion and cheese. It's generally served with a green salad. Just delicious. It takes no time at all to make. Which makes it perfect for those annoying middle of the week dinners when you just do not want to bother. I don't know about you, but by the time it gets to about Wednesday night I am looking for the easiest of easy options.
I have long lost my old student recipe for this dish, so I now rely on my Mum's recipe which was printed in the Care for Kids Easy Meals Cookbook - a charity fundraiser for the local hospital dating from about fifteen years ago. Which is by the way, Challenge Book #25 in the KJ Wants a Kitchen Aid Challenge (sorry I don't have a photo for this one). This a pretty universal recipe here in Australia - demonstrated by the fact that there are three versions of it in this cookbook alone. Variations include adding red capsicum, grated carrot or french onion soup mix.
(adapted from Care for Kids Easy Meals Cookbook)
1/2 cup oil
1 cup self raising flour
1 cup grated cheese
1/2 cup diced bacon
1 grated onion
400gm grated zucchini
Mix all the ingredients together. Pour into a well buttered pie or quiche dish. Bake in a 180C oven for about 50 minutes or until it is cooked through (a skewer should come out clean and it should be all puffed and golden). Leave to sit for 5-10 minutes before serving.