Zucchini and Semi-Dried Tomato Slice/Bake

**Jubes**'s Note:

A recipe modified from Sally Wise from her cookbook "From My Kitchen to Yours". This slice can be served hot or cold and can be made gluten-free or not. You can leave out the bacon for a vegetarian dish

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 5 eggs
• 400 g zucchini, grated
• 1 onion, peeled and grated
• 180 g lean bacon, diced (check gluten-free if needed for diet)
• 1/2 cup sun-dried tomato, chopped
• 1 cup grated tasty cheese or 1 cup grated cheddar cheese
• 1/4 cup parmesan cheese, grated
• 1/3 cup basil leaves, measure firmly packed
• 2 tablespoons parsley, finely chopped
• 3/4 cup flour, use a purchased blended gluten-free flour or 3/4 cup all-purpose flour, if not following a gluten-free diet
• 1/2 cup light olive oil
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 170°C Grease and line an 18cm x 28cm slice tin with baking paper.
2. Whisk the eggs lightly in a large bowl.
3. Add all remaining ingredients and mix well.
4. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the slice is set.
5. Remove the slice from the oven and allow to stand for 5-10 minutes.
6. Cut into squares to serve.