We all have our comfort food recipes, standard dishes that we return to time and time again because they work, because they're easy to make, or because of the memories they evoke. Some days the larder is bare, or you're not feeling inspired to create a new masterpiece and that's when the tried and true recipes come in handy.
Zucchini slice is such a recipe for me. It's easy and fast to make, can be eaten warm or cold, can be successfully reheated in the oven or microwave, can be frozen, and you can omit the bacon for vegetarians. My mum has made this slice all my life and it's starred at many different occasions: at family picnics, a quick Sunday night meal, or something to take over to sick relatives or friends. When I was a university student, I moved house every year and mum always made this slice for us to eat, as it was an easy lunch for hungry workers.
I find myself making this slice more and more frequently, as it just seems to hit the spot at so many different occasions. Plus it's a hit with my toddler son and that makes it worth its weight in gold!
2 medium zucchini, grated
4 bacon rashers, diced
1 onion, diced
150g cheddar or parmesan cheese, grated
170g self-raising flour, sifted
3 eggs, lightly beaten together
a pinch of nutmeg
Mix all the ingredients together and put into a square cake tin lined with non-stick baking paper. Bake at 180 degrees for 30-40 minutes, until golden brown on top. Cut into slices and serve warm or cold. The slice can also be frozen.