Australian zucchini slices

Ingredients for 1 servings:

• 600 g zucchini (1 large or 2 small)
• 1 onion(s)
• 1 tbsp olive oil
• 5 eggs
• 120 g flour
• 100 ml cream
• 250 g bacon slices
• 120 g Cheddar cheese
• 1 handful of parsley
• 1 handful of chives
• 1 handful of dill
• Salt and pepper, mixed, ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

a popular picnic food from Australia

Preheat the oven to 180°C (top/bottom heat). Line a 20 x 30 cm rectangular dish with baking paper and fold the edges upwards by about 2 cm. Wash the zucchini and grate it with the skin on. Gently squeeze everything into a sieve. Peel the onion, dice it, and lightly brown it in a pan with the olive oil. Beat the eggs with the cream in a bowl. Sift in the flour and whisk everything together. Fry the bacon strips in a pan. Tip: Alternatively, use about 15-20 green pickled olives instead of the bacon strips. Pit the olives and slice them into thin rings. Grate the cheese and finely chop the herbs. Fold the squeezed zucchini into the egg mixture along with the grated cheese, onion, herbs, and bacon (or olives). Season with salt and pepper. Pour the mixture into the prepared dish and spread it out. Bake in the hot oven for approximately 40-45 minutes. Cut into any size pieces, the zucchini slices are delicious hot or cold and will keep for up to three days in the refrigerator.