Luke Mangan's zucchini slice with onion, garlic and bacon

Give Luke Mangan’s tasty zucchini slice a try this week. Bursting with flavour, it’s delicious served hot or cold.

4

30m

Note: + cooling time

15m

Ingredients

  • Butter, to grease
  • Olive oil, to drizzle
  • 1 brown onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 150g bacon rashers, coarsely chopped
  • 1 tbs fennel seeds
  • 1 cup (150g) self-raising flour
  • 5 eggs
  • 550g coarsely grated zucchini
  • 1 cup (80g) grated parmesan

Salsa

  • 4 tomatoes, coarsely chopped
  • 150g button mushrooms, thinly sliced
  • Olive oil, to drizzle
  • 6 basil leaves, coarsely chopped

Method

STEP 1

Preheat oven to 180°C. Grease a 20cm x 30 cm baking dish or lamington pan with butter and lightly drizzle with oil.

STEP 2

Heat a splash of oil in a medium frying pan over medium-high heat. Add the onion, garlic and bacon and cook for 2-3 mins or until the onion softens. Remove from heat. Add the fennel seeds and stir to combine.  

STEP 3

Whisk the flour and eggs in a large bowl until smooth. Combine the zucchini and parmesan in a separate bowl. Season with salt and pepper. Add the onion mixture to the zucchini mixture and stir to combine. 

STEP 5

Spoon the zucchini mixture into the prepared dish. Pour over the egg mixture and stir to combine. Cook for 15 mins or until the slice is golden and firm to the touch. Cool slightly.

STEP 6

Meanwhile, to make the salsa, combine the tomato and mushroom in a bowl. Season with salt and drizzle with oil. Add the basil and toss to combine.

STEP 7

Cut the slice into pieces. Divide the salsa among serving plates and top with a piece of slice to serve. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.