Carrot, Zucchini & Bacon Slice

Name: Carrot, Zucchini & Bacon Slice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 4 shortcut bacon rashers, rind removed, chopped; 1 zucchini, coarsely grated; 1 red capsicum, finely chopped; 1 carrot, peeled, coarsely grated; 1 cup grated cheddar cheese; 1 cup self-raising flour; 4 eggs, at room temperature; 1/2 cup milk

15 minutes + 35 minutes

Serves 12

Carrot Bacon Zucchini Back To School Lunchbox

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Ingredients

4 shortcut bacon rashers, rind removed, chopped
1 zucchini, coarsely grated
1 red capsicum, finely chopped
1 carrot, peeled, coarsely grated
1 cup grated cheddar cheese
1 cup self-raising flour
4 eggs, at room temperature
1/2 cup milk

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Method

1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2. Heat a non-stick frying pan over moderate heat. Add bacon and capsicum. Cook, stirring, 5 minutes or until capsicum is tender. Cool slightly.
3. Combine bacon mixture, zucchini, carrot, cheese and flour in a bowl. Make a well at centre. Whisk eggs and milk in a jug. Add egg mixture to flour mixture; stir until just combined. Do not over-mix. Pour into prepared pan; level surface.
4. Bake 30 minutes, or until a skewer inserted at centre comes out clean. Stand in pan 5 minutes. Transfer to a wire rack, to cool slightly. Cut to serve.
Tip:
If self-raising flour is unavailable, use 1 cup plain flour mixed with 2 teaspoons baking powder.