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Zucchini & Bacon Slice

My go-to recipe for a child-friendly, simple, nutritious dinner.  Any leftovers make a great breakfast or lunch the following day. These are perfect for lunchboxes… Made with ingredients you find in your pantry and fridge – feel free to replace the vegetables with what you like or what you have on hand.

ZUCCHINI AND BACON SLICE  (serves 4)

Ingredients:  2 large zucchinis, 1 carrot, ½ onion, 150g bacon, 100g grated cheese,

4 large eggs, 100g self-raising flour, 3 tsp olive oil, ¼ cup milk, ½ tsp salt, ¼ tsp pepper.

  • Preheat oven to 180°C.
  • First prep your vegetables:  grate the zucchini and carrot; finely dice the onion and bacon.
  • Heat up a pan and pop in 1tsp oil.  Add onion and bacon and fry off for 5 minutes.  Add the grated zucchini and carrot and cook for another 5 minutes, or until soft.
  • Leave to cool.
  • Crack the eggs into a bowl and whisk.  Add the milk, flour and season with salt and pepper.  Add grated cheese, 2tsp oil and the cooled vegetable/bacon mix.
  • Mix well.  Pour into oiled baking dish and cook for approximately 40 minutes.
  • Serve with a side salad and salsa.

 

NUTRITION BENEFITS:

  • HIGH IN PROTEIN:  Essential for tissue repair and growth; builds and maintains muscle, bone and red blood cells; promotes satiety.
  • ZUCCHINI is high in Vitamin C (improves immunity and promotes healing), and Vitamin A (required for bone growth & development.
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