Ingredients
2 medium zucchini (courgettes), coarsely grated
½ teaspoon salt
1 onion, finely diced
4 bacon rashers, cut into thin strips
½ cup (75 g) gluten-free self-raising flour (or regular self-raising flour)
½ cup (100 g) corn kernels, fresh or frozen
½ cup (75 g) frozen peas
5 eggs
½ cup (125 ml) milk
1 cup (100 g) grated cheddar cheese
4 tomatoes, sliced (heirloom varieties add color)
Instructions
- Preheat the oven to 180°C (350°F). Line a 20 x 25 cm (8 x 10 in) baking dish with parchment paper, letting it overhang the sides.
- Place grated zucchini in a tea towel, sprinkle with salt, and squeeze out excess moisture. Return zucchini to a clean bowl, add onion and bacon, then fold in flour.
- Pour boiling water over corn and peas in a small bowl, let stand a few minutes, then drain.
- In a separate bowl, beat eggs and milk together. Pour over zucchini mixture, then fold in half the cheese along with corn and peas.
- Pour into prepared dish. Top with remaining cheese and sliced tomatoes.
- Bake for 40–45 minutes, or until set and golden on top. Serve warm or cold.
Notes
- Vegetarian option: Replace bacon with diced mushrooms.
- Bake in a muffin tin for lunchbox-ready portions.
- Pair with tomato chutney when fresh tomatoes aren’t in season.
- Add herbs like basil, parsley, or dill for extra flavor.
- Swap cheddar with feta, mozzarella, or gruyère for variety.
- Store leftovers in the fridge up to 3 days; reheating optional.
- Not suitable for freezing due to zucchini moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (¼ of recipe)
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 170mg
