This is the second in my Lunch-box series from the January 2017 Super Food Ideas magazine. This is so easy to make, and very tasty. I would pack a salad of tomatoes, cukes and maybe some carrot sticks to go with the slice. Once again, I baked in my very nice green 20 x 30cm slice tin. It is about 5cm high and the slice does rise a little. I bought the vegetables specified in the recipe, but I prefer broccolini and maybe baby spinach or peas. You could omit the bacon and use ham, chicken or a tin of salmon.
We never really thought about refrigerating our lunches when I was at school, but when I was teaching I would have kept this in the fridge all morning. This can be served warm or cool, and it makes 15 generous pieces which will keep in the freezer ready for a lunch-box emergency!!
Nothing else to say really, it does need a little cooling time in the preparation and also after baking. Oh and I think I would add extra parsley sprinkled on top, because it makes it look more appetising. I like parsley with everything: I made Nigella's pasta snails with garlic butter yesterday and had lots of parsley in that!!
Broccoli, Bacon & Zucchini Slices makes 15 serves
- 125ml extra virgin olive oil, separated into 40ml and 85ml
- 1 onion, finely chopped, I used a red onion
- 4 rashers of bacon, trimmed and chopped
- 1 head of broccoli, divided into little florets
- 2 cloves garlic, crushed
- 1/2 cup basil leaves, torn - or parsley!!
- 3 zucchini, grated
- 200-250g tasty cheese, grated
- 1 1/2 cups self-raising flour
- 8 eggs
- 125ml milk
- 100g feta cheese, crumbled
- salt and pepper to taste
Preheat oven to 180C/160 fan-forced. Grease and line a 20 x 30 x 5cm high baking dish.
Heat the 40ml of olive oil over a medium-high heat and fry the onion and bacon for 5 minutes, until the onion softens. Add the broccoli and cook for another minute and the garlic and cook 1 minute more. Set aside to cool for 10-15 minutes.
Whisk together the eggs, milk and remaining 85ml of olive oil. I added salt and pepper here.
I really need a large bowl, I ended up using my large square pan as a mixing bowl. Transfer the bacon mixture to a large bowl, along with the self-raising flour, grated zucchini, basil leaves and 1 1/2 cups of the grated tasty cheese. Mix well, I used my hands.
Pour over the wet ingredients and mix thoroughly until well combined.
Pour into the baking dish, smooth the top and then sprinkle over the rest of the tasty cheese and the crumbled feta. Bake for 40 minutes, I left mine for 50 minutes by accident, so it is more than a little golden on the edges. Cool in the pan for 15 minutes and then it is ready to serve immediately, or cool and portion for freezing.