This is a family favourite and particularly lovely in spring when zucchini is in abundant supply. If you have leftovers, it's great for school lunches and freezes well too.
Serves 6
You'll need:
500g zucchini, grated
1 cup good quality parmesan, grated
1 onion, finely chopped
150g bacon, finely chopped
1 cup self-raising flour
3 eggs
sea salt & pepper
Pre-heat oven to 180C and grease and line a rectangle baking dish (25cm x 15cm) with baking paper.
Drain the grated zucchini in a sieve, sprinkle with salt and press with the back of a wooden spoon to squeeze out the excess moisture.
Saute the bacon on a medium heat until golden and set aside on a paper towel. Mix the zucchini and cheese together in a large bowl and add the bacon and onion. Stir well to combine.
Lightly whisk together the eggs and add them to the zucchini mixture, followed by the flour. Mix well and season with salt and pepper.
Pour the mixture into a baking dish and bake for 30 minutes or until set.
500g zucchini, grated
1 cup good quality parmesan, grated
1 onion, finely chopped
150g bacon, finely chopped
1 cup self-raising flour
3 eggs
sea salt & pepper
Pre-heat oven to 180C and grease and line a rectangle baking dish (25cm x 15cm) with baking paper.
Drain the grated zucchini in a sieve, sprinkle with salt and press with the back of a wooden spoon to squeeze out the excess moisture.
Saute the bacon on a medium heat until golden and set aside on a paper towel. Mix the zucchini and cheese together in a large bowl and add the bacon and onion. Stir well to combine.
Lightly whisk together the eggs and add them to the zucchini mixture, followed by the flour. Mix well and season with salt and pepper.
Pour the mixture into a baking dish and bake for 30 minutes or until set.
Can you use the same recipe but omit the bacon here?
ReplyDeleteSure can, but i'd top the fritatta with sliced tomato or add another vegetable to the mix to build the flavour.
ReplyDeleteThis was a hit when I made it last week...I added a few extras; some thinly sliced roasted red pepper, a sprinkle of sweet paprika, and as per your suggestion, some sliced tomato on top.
ReplyDeleteI'm baking it again today while the oven is on for your peanut butter, white choc & sea salt cookies...