Zucchini (Courgette) Slice - 1 - $ - (V)

This week I celebrated my birthday! And, as I do every year, I reflected on times gone by and the differences between childhood and adulthood. For example:
Childhood means having to finish all your tea before you get dessert.
Adulthood means having cake for tea if you want to.

I started thinking about my favourite meals from when I was little, and how you don't often see them anymore. Just because they have seemingly fallen out of foodie fashion, doesn't mean they aren't any good.
So, in the spirit of the recent craft revival that is going on in my town, I am resurrecting some classic 70s food. Starting with this little ripper - Zucchini Slice! Pop on some slacks, slip on your best beige skivvy and let's cook!

Please note, I have put a vegetarian rating in brackets as you can omit the bacon listed below and add sweetcorn instead. Peace man.

This recipe will serve 4-6 as a main or you can cut it into finger size pieces and present it as your 'bring a plate' at the next fondue party.

Ingredients

4 eggs, beaten
1 large zucchini, or 2 small ones, grated
4 slices of bacon, fat removed and diced. If you are going for the veggie option, leave the bacon out and add 1 x 125gm tin of sweet corn
1 onion, finely diced
1/4 cup olive oil
1 1/4 cup self-raising flour, sifted
1 cup shredded tasty cheese
1 tbs chopped parsley
Salt and pepper to season

Preheat oven to 180C degrees. Grease a slice tray, or a small shallow baking dish, well.

Fry off the onion in a little of the oil for 6-7 minutes on a medium-low heat, until soft and golden. Set aside.
Fry off the bacon for 3-4 minutes on a medium-low heat until cooked, you don't want it going crispy. Set aside.
Put all other ingredients in a large mixing bowl and stir well to combine. Then, add the onion, bacon and season well.
Pour mix into the tray/dish, and spread evenly.
Put your Carpenters record on and bake for 30 minutes or until golden brown.
This can be served hot or cold with a salad or some vegetables and Pommes Noisettes on the side (I wasn't joking when I said I was reviving 70s food - you remember those little potato gems).

Enjoy!