“Life is like underwear. Change is good.”
Let’s start with full disclosure. I lifted this recipe from someone who liked my blog. They have a blog called, Cooking Up the Pantry, and invited me to come see what they’re up to. This recipe, Zucchini Slice, called to me.
First, it called because it’s something that can be cut into squares for lunch boxes and eaten hot or cold. Perfect for my husband’s lunch! Next, it called to me because I have chickpea flour in the house and was wondering what to do with it.
And then … This recipe was written by someone who lives in a country where they use the metric system and none of the amounts made any sense to my American brain. But I can learn and it looked so good and there are conversion charts all over the Internet. Stop with the excuses!
1 1/2 cups zucchini, grated
3/4 cup grated carrot
6 spring onions, finely sliced
1 T chive, chopped
3/4 cup bell pepper, diced
6 slices bacon, fried and crumbled, optional
3/4 cup cheddar cheese, grated
1/2 cup Parmesan, grated
3/4 cup chickpea flour
2 t baking powder
4 eggs, beaten
1/2 cup milk
S&P to taste
Preheat the oven to 338 degrees. That’s the conversion from 170 degrees centigrade. Cute. Line the base and sides of an 8×12 roasting tin. Maybe grease them?
Whisk the eggs and milk. Combine the flour and baking powder in a large bowl and slowly whisk in the egg and milk mixture.
Add the remaining ingredients and mix, seasoning well with salt and pepper.
Spoon the mixture into the baking pan and level out with the back of a spoon.
Bake for 40 minutes until golden. Allow to cool a little before cutting.
Just out of the oven. Great picture, don’t you think!
One of my comments about the recipe is that it was a bit more complicated than recipes I a generally dive into. By that, I mean a few more steps. A second comment is that it was so tasty and I see it as so versatile that I would make it again in a heartbeat. Also, I bet it freezes well, which is always a plus for me.
Perfect squares for a lunch box!
Because of all the veggies this could easily be a veggie side dish. Bacon is marked as optional because omitting it would turn this into a vegetarian dish. I included the bacon this time around.
I can picture this served on a bed of lettuce and topped with diced tomatoes and a dab of mayo for a summer salad. But I can’t picture it that way right now because we ate it all up. It was delicious!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.