What Baba Cooked

This was almost titled “My tried and tested never-fail zucchini and bacon slice.” And that’s exactly what it is, honed to speedy effortless perfection from years of following the keto diet, and needing delicious fat and protein-heavy lunches that weren’t salads. In saying that, this recipe is also super adaptable, I always include bacon, sometimes onion and mushroom, I sometimes crumble feta on top before it goes in the oven, and I’ve also added olives and baby spinach.

Maybe it should have been called a Mediterranean zucchini slice???

Regardless of what you go with, it’s a quick fry of the bacon as the oven heats up and you get everything else together, and all into one bowl it goes. Easy peasy is what we’re all about.

What you need:

• about 150g bacon (I use 6 slices of streaky bacon)
• 2 large zucchini
• 1 cup of self raising flour
• 1 ucp of shredded cheese, my pick is a mix of difefrent cheeses
• 6-8 eggs (depending on the size of the eggs), beaten in a separate bowl
• salt and pepper
• Optional: onion, mushroom, baby spinach, olives, feta (added on top before it goes into the oven)

What to do:

• Preheat your oven to 180C, and grease and line a slice pan. While the oven heats fry up your chopped bacon until crispy. Cut it however small or chunky you like it.
• In a large bowl add the grated zucchini, cheese, flour, salt and pepper, and any optional veggies you’re using. Add the bacon in, and the beaten eggs.
• Pour into the slice pan and pop it into the oven for forty-five minutes. Allow to cool slightly before serving, and enjoy warm or cold.