zucchini slice

Gluten free - dairy free - sugar free - nut free- contains eggs

Our summer garden is starting to grow beautifully but my zucchinis are not ready yet. My wonderful friend Fiona, however, already has an abundance and is keeping me in steady supply of both zucchini's and eggs from her chooks. This slice is the obvious choice to combine the two!

I use bacon in mine, but this is totally optional if you want to make it vegetarian. I try to use organic bacon that has been naturally smoked, to avoid nitrates and nitrites. If you're going to leave it out, I'd suggest adding a herb like rocket (arugula), parsley, basil or oregano to give it a bit more flavour, and add extra salt.

This slice is wonderful fresh for lunch or dinner with a side salad, or it also makes a great lunch box addition for school or work. It's nice and firm (unlike other egg-based dishes like frittata), so it travels well. It's also great for a weekend breakfast. It's a great one to get the kids involved with cooking (my kids are always keen to use the grater and crack eggs), and they always ask for more! 


UPDATE:  I have made a Paleo/ grain free version of this that works really well.  Here are the ingredients for both version- the only changes for the Paleo version are to increase the eggs and oil, eliminate the cheese, and change the flour.  Method remains the same.  


Regular Gluten Free Version: 

• 400 gram zucchini (about 3 medium sized)
  
• 1 onion
  
• 4 cloves garlic
  
• 100 grams bacon (preferably organic, short cut)
  
• 1 tablespoon coconut oil (or other vegetable oil)
  
• 1/2 cup grated cheese (totally optional- I don't use it)
  
• 4 eggs
  
• 3/4 cup brown rice flour (you can use white, but brown is better!)
  
• 1 teaspoon gluten-free baking powder
  
• A few twists of fresh pepper and salt.
  

Paleo Version:

• 400 gram zucchini (about 3 medium sized)
• 1 onion
• 4 cloves garlic
• 100 grams bacon (preferably organic, short cut)
• 3 tablespoon coconut oil or ghee
• 6 eggs
• 1/3 cup coconut flour
• 1 teaspoon gluten-free baking powder
• A few twists of fresh pepper and salt.

• Preheat oven to 180 degrees Celsius.
  
• Grease (or line with baking paper) a shallow baking tin. I use a square glass Pyrex baking container.
  
• Finely chop the onion, finely chop or mince the garlic and dice up the bacon.
• Melt the oil over medium to high heat and fry onion for a couple of minutes, then add the bacon and garlic and cook for a couple more minutes. I like to take mine to the point where they're browning quite darkly and starting to caramalise, but you might like to fry on gentler heat and not get the caramelisation.
  
• Remove from heat and cool on a plate while preparing other ingredients.
• In a large mixing bowl, crack the eggs and add the flour and baking powder. Wisk into a smooth batter.
• Grate the zucchini and add to the mix. Add the cheese if using it. Add cooled onion, garlic and bacon mix and mix well with a spoon.
• Pour mix into the baking tin and bake for approximately 30 minutes or until the top has browned. Slice into desired sizes and serve warm or cold.