Zucchini and bacon slice
Preparation time:
Makes: 20 squares
Recipe highlights Serves: 20
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Nut free
- High energy
- Share
this recipe - Email this recipe
- Save
this recipe - Add recipe to your shopping list for re-using and sharing
Ingredients
- 2 cups zucchini, grated and unpeeled
2 cups carrot, grated
1 white onion, peeled and diced
2 cups lean bacon, diced
1 1/2 cups cheddar cheese, grated
1 cup wholemeal flour
4 eggs
1 1/2 tablespoons olive oil
pepper
Cooking method
-
1. Place onion, bacon and oil in food processor. Process until a smooth
paste has formed.
2. In a large bowl, combine zucchini, carrot, cheese, bacon and onion paste and wholemeal flour. Mix well.
3. Beat the eggs with a fork and blend into mixture.
4. Season with salt and pepper.
5. Pour mixture evenly into a well, greased lamington tin.
6. Bake in moderate oven for approx 30-40 minutes or until set and lightly browned.
Cut into 20 squares.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 67.74g | 100.00g |
| Energy (kJ) | 400.31kJ | 590.95kJ |
| Protein (g) | 8.01g | 11.82g |
| Total fat (g) | 4.32g | 6.37g |
| - Saturated fat (g) | 1.36g | 2.00g |
| - Polyunsaturated fat (g) | 0.40g | 0.59g |
| - Monounsaturated fat (g) | 2.12g | 3.12g |
| Cholesterol (mg) | 47.57mg | 70.22mg |
| Carbohydrate-available (g) | 5.48g | 8.09g |
| CarbohydrateSE (g) | 5.48g | 8.09g |
| - Sugars (g) | 1.12g | 1.66g |
| Water (g) | 46.53g | 68.70g |
| Dietary fibre (g) | 1.38g | 2.03g |
| Thiamin (mg) | 0.18mg | 0.26mg |
| Riboflavin (mg) | 0.09mg | 0.13mg |
| Niacin (mg) | 1.16mg | 1.72mg |
| Niacin equivalents (mg) | 3.00mg | 4.43mg |
| Vitamin C (mg) | 4.11mg | 6.07mg |
| Total folate (ug) | 22.94ug | 33.86ug |
| Total vitamin A equivalents (ug) | 227.97ug | 336.53ug |
| Retinol (ug) | 23.39ug | 34.53ug |
| Beta carotene equivalents (ug) | 1225.95ug | 1809.79ug |
| Sodium (mg) | 259.47mg | 383.04mg |
| Potassium (mg) | 141.11mg | 208.31mg |
| Magnesium (mg) | 16.82mg | 24.84mg |
| Calcium (mg) | 106.90mg | 157.81mg |
| Phosphorus (mg) | 138.99mg | 205.19mg |
| Iron (mg) | 0.60mg | 0.88mg |
| Zinc (mg) | 0.94mg | 1.39mg |
Contributed by:
(Logo links to further information)
Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Zucchini and bacon slice
Recipe publication date on: 07/23/2003
Last reviewed on: 22/08/2014
