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To say I’ve got a few zucchini’s up my sleeve would be a gross understatement- I’m up to my armpits in ’em! Seriously, the yield on my two plants this year has been crazy. Surely, my neighbours are just being polite each time I peek over the fence and offer them some more.
I’d been perusing my mother’s Women’s Weekly (yes, I’m a 65 year old woman) and I come across a great little recipe I thought would be a great use for my 67,000 zuch’s.
I had to adapt it slightly but of course this only added to it’s deliciousness
Heres the original recipe and below, mine:
200g Zucchini grated
1 large onion, chopped
1 rasher bacon, chopped
1/2 cup olive oil
1/2 cup pizza cheese
splash of milk
1 cup self raising flour
salt pepper and fresh mint
Get your oven on 180-190 celsius
Combine wet ingredients and add to dry, stir well
Place in a lined baking tin or dish and pop in oven for 35-40 mins. You’ll have to check regularly when nearing cook time- you want it set and cooked through with a nice brown top
I served it with carrot and cucumber sticks. A salad with a zingy dressing would also be delightful.
This is a nice change from sandwiches for lunch and it stores well in the fridge in a bpa-free container.