Well, this is just good old zucchini slice (for which there are a hundred recipes floating around, I’m sure). But it’s become popular in our house simply because we cook it in muffin trays.
The ‘slices’, or ’rounds’ are more browned and crispy that way.
This is the recipe we use (Out of an old Australian Womens Weekly cookbook – “Best Recipes from the Weekly” (The book cost $6.98 – so that gives any Aussies an idea of how long ago I bought it!!)
1 large onion
3 rashers bacon
1 cup grated cheddar cheese
1 cup SR flour
1/2 cup oil
Grate unpeeled zucchini coarsely, finely chop onion and bacon. Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs, season with salt and pepper.
Instead of pouring into well greased tin, I dollop the mixture into a silicone muffin tray (used to use metal ones, but they stick more.) Smooth out the top of each one, and then bake in oven till browned. (Probably 30 – 40 mins…)
These days 12 zucchini ’rounds’ don’t seem to satisfy this family of five (with these big strapping growing girls), and so last time I made it I increased the recipe ingredients (about half again), and used another 6-hole muffin tray. I was sure we’d then have enough left over for school lunchboxes the next day (they are yummy cold too), but some greedy guts had about SIX!