Zucchini Slice W' a Twist

Thursdays are Healthy Living Lifestyle at work, we have an exercise class and then I do a cooking demonstration that is easy for my clients to cook at home and healthy! I print out a Menu for the day and the recipes I have cooked. My friend at work bought me in some fresh homegrown spinach and shallots so I decided to put a  twist on my Zucchini Slice. The Clients absolutely loved it  :-)

Ingredients:

6 Eggs
1/2 Cup Vegetable Oil
1 Large Zucchini Grated
1 Large Carrot Grated
1/2 Red Capsicum diced
3 Rashers of Bacon diced
2 Shallots diced
1/2 bunch Spinach finely sliced
1 Onion diced
1 cup SR Flour
1/2 Cup Grated Cheese
1/4 Cup Parmesan Cheese
Cherry Tomatoes to decorate the top

What to do:

In a bowl add the eggs and oil and whisk, add the flour and whisk until smooth. Set aside, Saute the bacon, onion, shallots and capsicum and then let it cool. In a large bowl add the zucchini, carrot and spinach. Add the onions etc. Mix in the egg mixture and stir until well combined. Pour into deep pyrex dish. Top with the cheeses and halved cherry tomatoes. Bake in a 180 degrees oven for approx 40 minutes until set and golden on top.

Pumpkin and Bacon Slice

Ingredients:

500g Kent or Butternut pumpkin boiled and mashed (let it cool)
350g Bacon diced
8 Shallots sliced
2 Garlic Cloves finely chopped
60 Grams of Butter
1/2 Cup Flour
1 1/2 Cups of Skim Milk (Use full cream if you the like)
6 Eggs


What to do:

Saute the bacon, shallots and garlic until the shallots are soft. Add the butter and melt, then add the flour and stir until well combined. Add the pumpkin and the milk and mix in well. Let it boil and thicken. (The same as you would making homemade white sauce) Let it cool and stir in the whisked eggs. Pour into an oven proof slice tray or pie dish. Cook in a preheated 180 degrees oven for approx 45 or set in the centre and golden on top. Serve warm with veges or lovely cold with salad.