Zucchini and bacon slice pie

Directions

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1 Step

5 Minutes Preheat oven to 180C. Line a square (23 x 23 cm) baking dish with baking paper.

2 Step

5 Minutes Grate zucchini and carrot into a colander, sprinkle with salt and let sit for 10 minutes.

single-recipe.page.Ingredients for this step

2 pc Zucchini
1 pc Carrot
to taste Salt

3 Step

5 Minutes Meanwhile, heat 1 tbs of olive oil in a frying pan on medium heat. Add onion and bacon and cook, stirring regularly, until golden. Remove from heat and allow to cool slightly.

single-recipe.page.Ingredients for this step

1 tbs Extra-virgin olive oil
1 pc Onion
2 slices Bacon

4 Step

5 Minutes Using your hands, squeeze as much of excess moisture out of the zucchini and carrot as possible, then place in a large mixing bowl with sweet pepper, onion, bacon, 1 cup cheese, and flour and stir to combine. Add eggs, milk, remaining oil, salt and pepper and stir to combine.

single-recipe.page.Ingredients for this step

1 pc Sweet pepper
100 gr Semi-hard cheese Cheddar 45%
130 gr Plain flour
2 tsp Baking powder
5 pc Egg
60 ml Milk, 2.5%
1 tbs Extra-virgin olive oil
to taste Salt
to taste Spices (pepper)

5 Step

5 Minutes Pour mixture into prepared tray and smooth the top. Sprinkle reserved of cheese over the top, then bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

single-recipe.page.Ingredients for this step

50 gr Semi-hard cheese Cheddar 45%

6 Step

5 Minutes **NOTES AND TIPS:** - Once the cake has completely cooled, store in an airtight container for up to 5 days or freeze for up to 3 months. - Feel free to add any vegetables you have on hand. Mushrooms or corn are great! - Instead of bacon, you can use ham in this slice. Skip the browning step and add the ham and onion directly to the bowl with the other ingredients.