After a weekend of mostly grey skies, rain and three boys bored with cabin fever (my husband included), I was filled with relief when the skies finally cleared and the three of them set out late on Sunday afternoon for “Boy only fun”. I was happy to not be included in their little outing, as it gave me the chance to try and bring some kind of order back to the house and attempt to get organised for the upcoming week.
After spending half an hour chiseling dried Weet-bix off our dining chairs and table (that stuff seriously turns to glue), I wasn’t really in the mood to go all out preparing dinner. I decided to turn to one of my favourite ‘go to’ recipes – Zucchini Slice, which I knew everyone would eat and best of all I could freeze the leftovers.
I follow a basic recipe, but when it comes to adding the vegetables it’s all about what’s in our fridge. You really can’t go wrong, you can
hide add as many vegetables as you like, omit the bacon/ham/prosciutto if your prefer and really get creative with your ingredients – think sun dried tomatoes, fetta, olives etc. You can eat it simply on it’s own, serve it with steamed vegetables and pasta or enjoy it with a salad and tomato relish. Best of all you can freeze the cooked slice!
- 1 large zucchini
- 1 onion
- 1 carrot
- 1 capsicum
- 2 to matoes
- 100 g spinach leaves
- 4 rashers of shortcut bacon
- 1 cup of grated cheese
- 1/3 cup of vegetable oil
- 1 cup of self raising flour
- 5 eggs
- salt and pepper
- Preheat your oven to 190 degrees (fan forced) and line a slice tin with baking paper.
- Grate the zucchini, onion and carrot and set aside.
- Chop the capsicum, 1 of the tomatoes and bacon into small pieces.
- In a large mixing bowl, add the eggs and beat well. Add the oil and flour and whisk together until smooth.
- Add your chopped and grated vegetables, baby spinach leaves, 3/4 cup of grated cheese and mix together. Add salt and pepper to taste.
- Pour into your slice tin and top with sliced tomato, pepper and the remaining 1/4 cup of grated cheese. Pop in the oven and bake for 35 - 40 minutes, or until golden brown on top and cooked through.
What are your favourite ‘go to’ meals?
Linking up with Essentially Jess for IBOT