1large zucchinigrated and squeezed dry (220g) (Note 1)
1small sweet potatopeeled and grated (200g)
1small red capsicumfinely diced
2spring onionssliced (green only)
1/2cuppacked mozzarella cheesegrated
1/4cupfresh parsleychopped
4organic eggslightly whisked
1/4cupmilk
1cupself raising flour
sea salt flakes and black pepperto taste
Instructions
Preheat oven to 180°C (convention)/ 160°C (fan-forced/convection). Grease and line a shallow, rimmed 20X30cm baking tray with baking paper.
Heat one tablespoon of oil in a frying pan on medium. Add bacon, garlic and onion. Sauté for 3-4 minutes until the mixture starts to caramelise, tossing to avoid sticking. Add capsicum and spring onions. Cook for another 2 minutes until glossy.
Remove from heat and scrape the pan roasted veggies into a large bowl. Add the zucchini, sweet potato, cheese, parsley, eggs, milk, flour, remaining tablespoon of oil and seasoning to the bowl. Make sure you season the batter well with salt and pepper.
Mix gently with a wooden spoon until thoroughly combined.
Pour into the prepared tin and bake in the oven for approximately 35 minutes until golden on top and cooked through.
Turn off the oven and let the slice sit in the warm oven for 5 minutes.
Remove from the oven and cool completely. Cut in squares and enjoy.
Notes
Grating & Squeezing Zucchini - After grating zucchini, leave it in a bowl for 10 minutes sprinkled with a pinch of salt. This helps draw out the liquid. Empty the zucchini from the bowl into a sieve (over a sink or bowl) and press down to squeeze out as much liquid from the zucchini as you can. It usually takes 2-3 minutes of squeezing to get the zucchini dry enough and ready to bake with.
When serving for lunch boxes, I like to heat the slice quite hot in the microwave and then wrap it in triple foil with a dash of ketchup or hot sauce.
Slices can be wrapped in baking paper and frozen in freezer bags for up to 3 weeks.
Make It Vegetarian - Substitute bacon for chopped Swiss mushrooms.
Make It Gluten Free - Substitute regular flour for buckwheat flour and don't forget to add a bit of baking powder.