On old family favourite, this versatile recipe can be changed up to suit what you have on hand, or your family's needs. I'm going to give two versions - the original recipe, and the version I made yesterday which leaves out the onions, is dairy free, and adds other veges and herbs.
First, a note about marrows - marrows are overgrown zucchini, and if left on the plant long enough to form a tough skin, they store well, just like other squash. Yesterday I made this slice with a marrow I picked back in about March, which has been kept in a produce tray indoors ever since. I have another one that is still in perfect condition too, to use another day.
Because of the thicker skin, when using marrow for this recipe, cut it lengthwise, remove the seeds, then weigh it with skin on, but peel before grating. With zucchini, I top and tail then weight whole, and grate whole - the green skin gives a lovely fleck to the finished slice, but with marrows the skin is too tough.
Once you cut open a marrow, grate all of it up - what you don't need for this recipe, place in zip lock bags, flatten and label and stick in the freezer (I do this in 2 cup amounts usually). You can also make this recipe from frozen grated marrow, with or without defrosting (if not defrosting, break it up with a spoon, and then add a little cooking time). Frozen marrow can also be added to soups and stews or used in muffins and other baking.
The slice is delicious hot or cold, can be served with salad or cooked vegetables, and is perfect with those little additions of your choice - eg some cucumber relish, plum or feijoa sauce, or balsamic vinaigrette.
First, a note about marrows - marrows are overgrown zucchini, and if left on the plant long enough to form a tough skin, they store well, just like other squash. Yesterday I made this slice with a marrow I picked back in about March, which has been kept in a produce tray indoors ever since. I have another one that is still in perfect condition too, to use another day.
Because of the thicker skin, when using marrow for this recipe, cut it lengthwise, remove the seeds, then weigh it with skin on, but peel before grating. With zucchini, I top and tail then weight whole, and grate whole - the green skin gives a lovely fleck to the finished slice, but with marrows the skin is too tough.
Once you cut open a marrow, grate all of it up - what you don't need for this recipe, place in zip lock bags, flatten and label and stick in the freezer (I do this in 2 cup amounts usually). You can also make this recipe from frozen grated marrow, with or without defrosting (if not defrosting, break it up with a spoon, and then add a little cooking time). Frozen marrow can also be added to soups and stews or used in muffins and other baking.
The slice is delicious hot or cold, can be served with salad or cooked vegetables, and is perfect with those little additions of your choice - eg some cucumber relish, plum or feijoa sauce, or balsamic vinaigrette.
Original Recipe
4 large serves Ingredients: 500g zucchini or peeled marrow, grated (see notes above about weighing) 5 eggs 1 onion, diced 3 slices bacon, diced (can substitute cooked meat or chicken). Bacon does not need to be pre-cooked. 1/3 cup olive oil (or vegetable oil if you prefer) 1 cup flour 1.5 tsp baking powder 1 cup cheese, grated Salt and pepper to taste Method: Place all ingredients in a large bowl and mix well. Spoon into greased baking dish and smooth surface. Bake at 180C for approximately 30 mins until set. Serve hot or cold. |
Variation
The above recipe can be varied in many ways. Currently I'm eating low-FODMAP (though can tolerate some wheat), so this is how I made it yesterday, and it was extra delicious!
Ingredients: 400g marrow, peeled and grated 6 eggs 1 carrot, peeled and grated 1 green capsicum, deseeded and fairly finely diced 3 slices bacon, diced 1/3 cup olive oil 1 cup flour (can be gluten free) 1.5 tsp baking powder 1 cup dairy free grated cheese generous sprinklings of herbs of your choice - I used oregano and parsley Salt, and pepper if desired Method: As above - mix to combine, spread into greased dish and bake approx 30 mins at 180C. Personally, I always double the recipe and bake in a mid-size roasting dish (closer to 40 mins), using leftovers for the next day's lunch. |