Give Luke Mangan’s tasty zucchini slice a try this week (recipe below). Bursting with flavour, it’s delicious served hot or cold.
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Zucchini Slice with Onion, Garlic & Bacon
Recipe by Luke Mangan
Serves 4
Prep 30 mins (+ cooling time)
Cooking 15 mins
Butter, to grease
Olive oil, to drizzle
1 brown onion, thinly sliced
1 garlic clove, finely chopped
150g bacon rashers, coarsely chopped
1 tbs fennel seeds
1 cup (150g) self-raising flour
5 eggs
550g coarsely grated zucchini
1 cup (80g) grated parmesan
Salsa
4 tomatoes, coarsely chopped
150g button mushrooms, thinly sliced
Olive oil, to drizzle
6 basil leaves, coarsely chopped
1. Preheat oven to 180°C. Grease a 20cm x 30 cm baking dish or lamington pan with butter and lightly drizzle with oil.
2. Heat a splash of oil in a medium frying pan over medium-high heat. Add the onion, garlic and bacon and cook for 2-3 mins or until the onion softens. Remove from heat. Add the fennel seeds and stir to combine.
3. Whisk the flour and eggs in a large bowl until smooth. Combine the zucchini and parmesan in a separate bowl. Season with salt and pepper. Add the onion mixture to the zucchini mixture and stir to combine.
4. Spoon the zucchini mixture into the prepared dish. Pour over the egg mixture and stir to combine. Cook for 15 mins or until the slice is golden and firm to the touch. Cool slightly.
5. Meanwhile, to make the salsa, combine the tomato and mushroom in a bowl. Season with salt and drizzle with oil. Add the basil and toss to combine.
6. Cut the slice into pieces. Divide the salsa among serving plates and top with a piece of slice to serve.
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26 июл 2024
