Slice of zucchini, mushrooms and bacon
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 55 minutes
  • Nombre de personnes:
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Slice of zucchini, mushrooms and bacon

By 18 February 2023

Ingredients

Instructions

  • 250g courgette zoodles (see notes)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 250 g Primo Rindless Short Cut Bacon, sliced
  • 200 g button mushrooms, thinly sliced
  • 240 g (1 cup) smooth ricotta
  • 7 eggs
  • 75 g (1/2 cup) self-rising flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon chopped fresh dill, plus extra sprigs
  • 165 g grated savory cheese
  1. Preheat the oven to 180C/160C convection heat. Grease and line the bottom and both sides of a 19cm x 29cm rectangular lamington pan with non-stick parchment paper. Squeeze excess moisture from zucchini with paper towel and set aside.
  2. Heat the oil in a medium non-stick skillet over medium heat. Add the onion and cook for 1-2 minutes. Add the bacon and cook, stirring, for 3-4 minutes until lightly browned. Add the mushrooms and cook, stirring, for 4-5 minutes until browned and softened. Remove from heat and let cool.
  3. Place the ricotta in a large bowl. Add the eggs one at a time, beating after each addition until smooth. Whisk flour and baking powder until blended. Stir in dill, half the cheese, bacon mixture and zoodles. Mix well. For the mixture into the prepared pan. Spread over the remaining cheese. Bake for 40 to 45 minutes or until set. Cut in pieces. Can be served hot or cold.
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Slice of zucchini, mushrooms and bacon

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