Zucchini & Bacon Slice

Fortunately, it's the time of year when my chickens are laying well, and the young pullets have also started laying. So we have an abundance of eggs.

Last season, I grew 134 kg of zucchini in the garden, and as well as eating it, pickling it, giving it away, and dehydrating it, towards the end of the season I got where I had some I just needed to do something quick with, so I simply grated it up and put it in 2 cup bags in the freezer (flattened to they stack well in the basket once frozen).

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When I needed a quick idea for last night's dinner, I turned to an old family favourite - Zucchini and Bacon Slice. I haven't made this in a while. I just had a piece cold for lunch today, and oh my, I can't tell you how GOOD it is!! Makes me long for the days of summer and more fresh zucchini. That's it, I'm definitely sowing zucchini seeds in the greenhouse this week! Normally I'd make it with fresh zucchini or marrow (with marrow, I peel off the skin first, as it's tough, though zucchini grated whole gives the resulting dish a nicer look), but it worked just fine with frozen. I was in a hurry, so grabbed the bags of frozen zucchini, tipped them into a bowl, and broke them up with a spoon, then went ahead and made the recipe per normal, allowing a little extra cooking time. You could defrost first, if you have time. I always double the following recipe, and cook it in a roasting dish, providing generous servings for 8 people.

Zucchini & Bacon Slice

Ingredients:
500g zucchini or marrow
3 rashers bacon (raw) or substitute
1 cup self raising flour (or plain flour + 1.5 tsp baking powder)
5 eggs
1 large onion
1 cup grated cheese
1/3 cup oil
salt and pepper

Method:
Grate unpeeled zucchini (or peeled marrow) coarsely. Finely chop onion and bacon. Combine all ingredients in a large bowl. Pour into well-greased tin. Bake at 180C (350F) for approx. 30 mins until set. Serve hot or cold. Serves 4.

Glossary (aka some translations for my American friends):
A "rasher" of bacon is a slice of bacon
A "marrow" is an oversized (overgrown) zucchini. I think of it as a marrow once they get to the size where the skins are tougher.
500 g = 1 lb, or probably about 3-4 cups of grated zucchini (haven't measured/weighed it as I don't have any fresh zucchini on hand, but this recipe is very forgiving about the quantity of zucchini).