Zucchini Slice

A classic brunch favourite for very good reason, it’s also low carb and high protein, add some cheese and you’ve got a perfect keto breakfast or lunch. I also like to dot some feta on top of mine just before it goes into the oven. Leave out the bacon for a vegetarian option.

What you need:

• 2 zucchini, grated and drained or squeezed of excess water
• one brown onion, finely chopped
• 8 slices of streaky bacon, chopped
• six eggs, lightly beaten
• 1 cup of plain flour, about 150 g
• a good amount of grated Parmesan {Cheddar too if you have a good one in the fridge}
• a pinch of sea salt flakes and a grind of pepper

What to do:

• Pre heat the oven to 180 C. Lightly grease a baking dish or tin {no bigger than roughly 20 cm by 30 cm, though you can also use an oval dish}.
• I like to fry the onion and bacon in a little olive oil on a medium heat for a few minutes until it softens. When the bacon is a bit crispy and the onion softened remove from the heat, and leave it to cool for a few minutes.
• Put all the ingredients in a large bowl, stirring until everything is combined. Pour into the baking dish or tin and bake for forty-five minutes. Allow to cool before serving.
• Zucchini slice keeps really well in the fridge and can be served hot or cold.