Zucchini slice

My family and I love picnics, and subject to suitable weather you can find us nearly every weekend having a picnic somewhere in the gorgeous city that we live in. Of course, for a picnic to be a success, it needs great food!

Here is my zucchini slice recipe which I make regularly as it is so simple, quick to make, and perfect for picnics. You can even freeze leftovers for school lunches – if you have any left that is!

Ingredients

5 eggs
1 cup of self-raising flour
2 zucchinis, grated
4 rashers of bacon, diced
1 tomato, cubed
1 cup of grated cheese
1/4 cup of vegetable oil
Salt

Method

Whisk the eggs and flour together in a bowl. Make sure you get all the lumps out (you’re supposed to sift the flour, but I never bother, I just whisk for a bit longer). Add a tiny bit of salt. Then add the zucchini, bacon, tomato, cheese and oil, and mix with a fork.

Pour into a greased pan, and cook for 25 to 30 minutes on 170 degrees.

The slice is very versatile so you have a few options once it has cooled down. You can cut into slices and enjoy straight away, pack in air tight container until the picnic, or store in the fridge or freezer.

You can add other vegetables to this mixture – I’ve tried capsicum, carrot, corn, shallots, onion, and white squash in various combinations, and they are work well. Just try to keep to approximately 2 cups of vegetables in total. Having said that, I highly recommend you try the added tomato – I’ve used cherry tomatoes cut in half as well as normal tomatoes, and the flavour they add is excellent.

Enjoy

The zucchini slice can be eaten by itself or you can serve with a simple salad as shown in the picture. It also goes well with some fresh crusty bread like a baguette completing the picnic. The slice lasts for a while so you can make it during the week, pack it up on Saturday morning and be free to enjoy a healthy and cheap weekend picnic.

I’d love to hear from you about your favourite picnic spots and picnic food.