Crunchy zucchini slice

Another great way to use zucchini, I didn’t want fritters or a ‘savoury cake’ here but more of a meal.  This would also be a great brunch, lunch or side dish.

Cooked in the steam oven and just popped under the grill in your main oven to crisp the top, it is a great example of how you can utilise your different appliances for one dish.  Being an egg based slice it was perfectly cooked in the steam oven with a soft custard and the crunchy topping has lots of flavour.  The nuts and seeds really add to the texture.

Leave out the bacon for a vegetarian option.

Ingredients:  Serves 4

3 large zucchini, finely sliced with a food processor or mandolin
175g bacon, diced
1/2 cup spring onions, sliced
3 cloves garlic, crushed
3 eggs, beaten lightly
1/2 cup cream
1/2 cup milk
chopped parsely
Topping:
1/3 cup natural seed mix (pepitas, sunflower kernels and pine nuts) or seeds of your choice.
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
2 slices multi grain bread, toasted

Method:

1. Grease a small, solid steamer tray or baking dish.
2. In a frypan add bacon, onion and garlic and sauté until softened
3. Add zucchini and toss to wilt, about 5 minutes separating all the slices if possible.
4. Place into the prepared pan and then pour over the egg mixture.  Flatten down and mix egg mix through evenly.
5. Cover with foil and cook @ 100°C in the steam oven for 15 minutes until set.  It should be set around the edges and a little soft in the centre.  Adjust the timing accordingly for other brands of steam oven as it could take a bit longer to set.
6. Toast the multi grain bread until brown.  Break into small breadcrumbs or do this quickly in a food processor.  In a bowl mix through other topping ingredients.
7. Remove from steam oven and sprinkle over topping ingredients.
8. Grill on medium heat on Static grill in your main oven being careful to keep an eye on it so it doesn’t burn.  If the grill is preheated it will only take about 5 minutes.  Remove from the grill once the cheese has melted and the topping is golden brown.
9. Rest for about 5 minutes before serving.

Cut into squares and serve with a tossed salad or warm bread.