Zucchini

Zucchini & Carrot Bake

This recipe is very interchangeable, if you want instead of pancetta, use chicken or bacon or even pork. I also like to use Spelt flour as I find it has a low Gluten content. However, If you have Celiac's you must avoid this flour, you can successfully opt for gluten free flour as only a small amount is required, the eggs do most of the binding process. Here I like to use large 800 free range eggs - Alison Debono

what you'll need:

• 2 tsp coconut or olive oil
• 150g sliced pancetta, chopped
• 1 brown onion, finely chopped
• 6 free range eggs
• 1/3 cup (80ml) low fat milk
• Sea Salt & freshly ground pepper
• 350g (about 3) zucchini, coarsely grated, excess moisture squeezed
• 250g (about 2) carrots, coarsely grated
• 1/3 cup (50g) plain spelt flour (found in most supermarkets)

Method:

1. Preheat oven to 200°C.
2. Line an 18cm-square cake pan with non-stick baking paper.
3. Heat the oil in a non-stick frying pan over a medium heat.
4. Add pancetta and onion, and cook, stirring often, for 8-10 minutes or until soft.
5. Drain on paper towel. Set aside to cool for about 10 minutes.
6. Whisk the eggs and milk together.
7. Season with salt and pepper.
8. Stir in the zucchini, carrot and pancetta mixture until well combined.
9. Stir in the flour.
10. Spoon into the pan and smooth the surface.
11. Bake for 30-35 minutes or until set and golden brown.
12. Set aside in the pan for 15 minutes before cutting into pieces.
    Serve with a nice cucumber & watermelon salad. (click here for link to recipe)