Zucchini and Corn Slice
When blessed with a whole lotta zucchini, this is what you need to make. Don’t skimp on the corn or the chilli because they take this old school classic to a whole new level. I know this sounds crazy, but if you wanted to vegetarianise (not a word) this dish, sub out the bacon with grated carrot, a pinch of smoky paprika and 1 tsp of maple syrup.
Zucchini & Corn Slice
Serves 4-6
INGREDIENTS
500g grated zucchini
1 tablespoon olive oil
1 onion, peeled and finely chopped
250g bacon, finely chopped (see intro for vegetarian option)
2 cloves garlic, peeled and finely chopped
1 fresh corn cob, kernels cut off
1 cup self raising flour
1 heaped cup grated cheddar cheese
5 eggs, beaten
1 handful of parsley, roughly chopped
2 chillies, chopped
1/2 cup buttermilk
salt and pepper to taste
Grate the zucchini and add to a colander to drain with 1 tsp of salt for 30 minutes.
Sauté the onion, bacon and garlic together in the olive oil over a gentle heat for 5 minutes or until soft and cooked through.
Heat oven to 190C
Transfer the onion mixture to a bowl and allow to cool slightly.
Squeeze the remaining water out of the zucchini and add to the bowl with the rest of the ingredients and stir with a spatula to combine.
Line a rectangle baking tin or with baking paper and pour in the mixture.
Bake for 45- 55 minutes or until golden brown.
