We had an abundance of fresh zucchini at our place and I needed to find a way to use them before it was too late. So, I ran them through the food processor and was left with about 3 kgs of grated zucchini.
I made a Zucchini Slice with salad and it was delicious. I doubled the recipe and it filled the six of us plus there were three generous serves left over for the following day’s lunch
375grams grated Zucchini
1 lg. onion,finely chopped
3 rashers bacon,chopped (I didn’t use this as I didn’t have it)
1 cup S.R. flour
1 cup grated cheese (Oops, I didn’t have this either- I used Serene’s Parmesan Sprinkles on top instead)
5 beaten eggs
1/4 to 1/2 cup oil
pepper and salt
(optional: grated carrot, chopped capsicum, finely sliced celery.)
Mix all ingredients together in a bowl. Place in shallow greased baking dish and spread mix evenly. Bake at 190 – 200 Degrees Celcius for 30 to 40 mins or til browned. If desired, parmesan cheese can be sprinkled on top before baking. Serve with lightly cooked green vegetables or with salad. Enjoyable hot or cold.
While I still had more zucchini left over, I made Zucchini Bread, which we all enjoyed for breakfast this morning:
? 3 cups shredded zucchini (about 3 medium)
? 1 2/3 cups sugar
? 2/3 cup vegetable oil
? 2 teaspoons vanilla
? 4 eggs
? 3 cups all-purpose flour
? 2 teaspoons baking soda
? 1 teaspoon ground cinnamon
? 1/2 teaspoon baking powder
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans that are 9x5x3 inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 – 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves and remove from pans.