If you live in Australia, or even if you know an Australian person very well, then there is a very good chance that you will know about one of the prevailing traditional foods of our nation: Zucchini Slice!
I am not sure where the tradition came from, I suspect that it may have initially surfaced in an early edition of Australian Woman’s Weekly, like many much-loved Australian dishes. It is interesting though that my family’s version of the recipe is slightly unique in that it uses 6 eggs whilst all others that I have ever come across use 4 (plus extra oil) and this may have originated with my 84-year-old grandmother who did, in fact, hand the recipe to my Mum and then on to me. Doesn’t it feel extra special when a recipe comes with these types of stories? It is also quite significant that I have found that this recipe converts very easily to low fodmap and is perfect for lunch or light meal.
This Zucchini Slice is a little like a crust-less quiche. It can be made in advance and is also suitable to freeze.
375g grated zucchini
1/2 cup finely sliced green onions (green part only)
100g diced bacon (about 3 bacon rashers)
1 1/2 cups grated hard tasty cheese (I use cheddar)
1 cup gluten free or spelt flour or use your own flour combination (I often use 1/2 cup buckwheat +1/2 cup of gluten free)
2 teaspoons gluten free baking powder
2 teaspoons garlic infused olive oil
6 eggs, lightly beaten
salt and pepper
Heat the oven to 180ºC or 355°F. Grease a rectangular dish or tray, approximately 16cm x 26cm or a square dish (which I have used) approximately 20cm x 20 cm.
In a large bowl add all of the ingredients and stir until just combined. Pour into the prepared dish and bake in the oven for 30-40 minutes or until browned.
Serve with a side salad! It also works well in lunchboxes.