Something new: I have decided to enter a dish into Grow Your Own, run by Andrea of Andrea's Recipes. I stumbled (happily) upon on this event on the Is my Blog Burning site. For those of you unfamiliar with blogging events (as I was, until rather recently), foodie bloggers from all over the globe publish recipes and then submit or link them to a host site, whose author provides a round up of all entries after the event has closed. Cool, huh? I may never have to buy a cookbook again (although to be honest, that is a rather unlikely consequence of this discovery).
As my regular readers know, we are currently experiencing what can only be described as a zucchini glut, and I have been working feverishly to concoct delicious recipes to reduce the abundant supply. This one is actually an old family favourite; my Nan passed it on to me several years ago, and it continues to grace our table with considerable regularity. I've fiddled with the original a bit, I hope to its benefit.
400g grated zucchini (excess juice squeezed out) *
1 cup of grated cheddar
1 cup SR flour
just under 1/2 cup olive oil
100g (couple of rashers) of good, smokey bacon, diced
1 onion, diced
seasonal fresh or dried herbs - couple of teaspoons, or to taste
Sea salt and freshly ground pepper
Tomato Passata (with sautéed garlic and mushrooms - mmm)
Preheat oven to 190˚c. Grease a large ovenproof dish with olive oil.
Fry off the onion and the bacon until the onion is soft and the bacon a little crispy. Stir through herbs. I like to use dried oregano, but fresh basil works very well. Allow to cool.
Whisk eggs in a large bowl, add flour and oil and stir vigorously (the mix should resemble a thick cake batter). Fold through cheese, onion mixture, grated zucchini and season to taste.
Pour into the dish and place in the oven for approximately 45 minutes, or until the top is golden and cake is cooked through. I prefer to use a high sided casserole or cake tin, but If you are using a shallow dish, reduce the cooking time.
Allow to cool slightly before serving with tomato passata and shaved parmesan.
* This is also delicious with a little bit of grated pumpkin (say, half a cup), which can be cooked off slightly with the onion and bacon.
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