{"id":52,"date":"2010-01-25T21:55:48","date_gmt":"2010-01-25T13:55:48","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=52"},"modified":"2010-06-08T09:51:48","modified_gmt":"2010-06-08T01:51:48","slug":"need-to-use-zucchini-2","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/need-to-use-zucchini-2\/","title":{"rendered":"Need to use – Zucchini"},"content":{"rendered":"

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Sometimes I find the most simple and delicious creations can be inspired by things that need to be used up.\u00a0 Like dinner this evening for example.\u00a0 I had some smoked salmon that was on a wing and a pray and if not used today was heading for food heaven.\u00a0 So I decided to make G a corn cake stack with smoked salmon and cr\u00e8me fraiche.\u00a0 My meal was inspired by the humble zucchini and memories of meals that Mum used to cook when I was younger.\u00a0 I called Mum and asked her for the recipe she uses and got started.\u00a0 For the effort and time you invest in this dish I think that you are repaid in abundance by the light, fluffy, flavoursome mixture that evolves into a quiche like feast (or at least that is what I remember from my childhood).<\/p>\n

zucchini slice (recipe from women\u2019s day \u2013 best ever)
\nserves 6 – 8<\/span><\/p>\n

Ingredients<\/span>
\n5 eggs\u00a0
\n60ml (1\/4 cup) vegetable oil\u00a0
\n150g (1 cup) self-raising flour, sifted\u00a0\u00a0\u00a0\u00a0
\n375g zucchini, grated
\n1 large onion, finely diced
\n150g rindless bacon, chopped
\n80g (1\u00a0cup\u00a0loosley packed) grated cheddar cheese
\nSalt and pepper<\/p>\n

Preparation<\/span>
\nPreheat oven to 170\u00b0C. \u00a0Grease and line a 30 x 20cm lamington pan.<\/p>\n

Beat the eggs and oil in a large bowl until combined. \u00a0Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and stir to combine. \u00a0Pour into the prepared pan and bake in oven for 30 – 40 minutes or until cooked through.\u00a0 Remove from oven and cool in the pan for 10 minutes before placing on a wire rack.\u00a0 Cut into slices when cool enough to handle.<\/p>\n

My tips\/alterations:<\/span>\u00a0 *I squeezed out the excess water from the zucchini which makes sure that there is not too much\u00a0moisture in the mix.\u00a0 *Every oven is different.\u00a0 I used a fan forced oven and cooked it for 35 minutes.\u00a0 *I added 75g red capsicum, finely diced.\u00a0 You can also add grated carrot if you like.\u00a0 Make whatever variation you like and call it your own.\u00a0<\/strong><\/p>\n

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ease: 10\/10.<\/strong> (could it be any easier?).
\nprep time: 15mins.
\ncooking time: 30mins.
\ntotal: 45mins.<\/strong><\/p>\n

taste: 9\/10.<\/strong> This is great hot or cold.\u00a0 I love having it with some spicy tomato relish.\u00a0 It is fantastic in lunchboxes for kids and with a crunchy salad for bigger kids.\u00a0 It can even be frozen then reheated.\u00a0 We had some leftover so the next day I took it to G\u2019s Mums place for lunch along with the banana cake<\/a><\/p>\n

would I make it again: Without a doubt<\/strong> \u2013 It doesn\u2019t just have to be when you need to use things up, I will make this for our next picnic also.<\/p>\n","protected":false},"excerpt":{"rendered":"

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Sometimes I find the most simple and delicious creations can be inspired by things that need to be used up. Like dinner this evening for example. I had some smoked salmon that was on a wing and a pray and if not used today was heading for food heaven. So […]<\/p>\n","protected":false},"author":2,"featured_media":93,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[92,47,45],"tags":[18,118,116],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/52"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=52"}],"version-history":[{"count":34,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/52\/revisions"}],"predecessor-version":[{"id":990,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/52\/revisions\/990"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/93"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=52"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=52"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=52"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}