Zucchini & Noodle Slice

Found this recipe in a food magazine and have made a few changes to suit the family. They loved it ....YES even with the zucchini!!! You could use any combination of vegies in this slice -- Asparagus, mushrooms, peas, leek, spinach... even halved cherry tomatoes. Its all up to you and your imagination! This slice can be made without the bacon or even the bacon could be substituted for ham or prosciutto.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 50  g  vermicelli, dried
• 1  small onion, finely chopped
• 3  slices bacon, chopped
• 3  medium zucchini, grated
• 1  medium carrot, peeled & grated
• 2 (125 g)  cans corn kernels, well drained
• 2  spring onions, thinly sliced
• 1  medium red capsicum, finely chopped
• 1  cup self raising flour
• 3⁄4 cup cheddar cheese
• 4  eggs
• 1⁄2 cup milk
• 1⁄4 cup  vegetable oil
• 1⁄4 cup oyster sauce
•  mixed salad green, to serve (optional)

Directions

1. Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
2. Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
3. Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
4. Finely chop onion and cook with bacon for a few minutes in the microwave.
5. Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
6. Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
7. Stand for 20 mins to set & serve with mixed salad leaves. (If using).