Skip to main content

Zucchini Slice - Gluten Free

2/3 cup pre-cooked rice
2 teaspoons olive oil
1 small brown onion, finely chopped
1 medium zucchini, grated
3 eggs, lightly beaten
4 rashers bacon, diced

Preheat oven to 170ºC (340ºF).  Line a loaf pan with baking greased paper.  Heat oil, add onion and bacon and fry until cooked through.  In a bowl mix all ingredients together; press into lined loaf pan.  Bake in the oven for 30-15 minutes or until golden brown and just set.
Serve warm or cold.

Comments

Anonymous said…
What do you serve this with?
Clara said…
maybe lunch meats and salad? The times I've made it I've taken it with me to events as my contribution, or served it at a buffet-style meal/party.
Anonymous said…
I ended up serving this with chilli sausages and baked tomato halves cooked together in the oven with the zucchini slice and it was a good combination.LME
Clara said…
Glad you found a good combination - and thanks again for letting me know how you enjoyed it! :)

Popular posts from this blog

Chocolate Fudge Brownies

* These are very rich and delicious brownies; they don't need frosting because of their richness!  When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him! * 150g (5.3oz) butter, chopped 300g (10.6oz) dark eating chocolate, chopped 1 1/2 cups firmly packed brown sugar 3 eggs, beaten lightly 2 teaspoons vanilla essence 3/4 cup flour 3/4 cup dark choc bits/choc chips 1/2 cup sour cream Preheat oven to 185ºC (365ºF).  Line a rectangular pan 19cm x 29cm (7"x11") with baking paper. Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth.  Cool until just warm. Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream.  Spread mixture into prepared pan. Bake in moderate oven about 40 minutes.  Cover pan with foil; bake another 20 minutes.  Stand brownie in pan until it reaches room temperature. Options :  - add 3/4 cup macadamia nuts when s

Peanut Butter Crinkles

*This is a melt-in-the-mouth shortbread textured biscuit (cookie), it is delicious!* 125g (4oz) butter 1/2 teaspoon vanilla 1/2 teaspoon grated lemon rind 1/3 cup sugar 1/3 cup brown sugar, lightly packed 1/3 cup smooth peanut butter 1 1/4 cups plain flour 1 teaspoon bi-carbonate soda (baking soda) pinch salt Preheat oven to 190ºC (375ºF).  Cream butter, vanilla, lemon rind, sugars and peanut butter.  With a wooden spoon work in sifted flour, soda and salt, making a stiff dough.  Roll heaped teaspoonfuls into small balls with floured hands and place on greased oen trays.  Press biscuits down lightly with a fork, first crosswise and then lengthwise, for a crinkled effect.  Bake in oven 15 minutes.  Cool biscuits on oven trays. ~ The Big Book of Beautiful Biscuits - by the Australian Women's Weekly (?1986)

Extending the Competition

The competition is supposed to be finishing tonight, however considering I've had the disappointment of only having ONE entry into the competition, I've decided to extend it for a further 5 days.  The competition will now close on Saturday 5th December at 11:59pm  Sydney Australia time . Please send you entries in, just for fun!