Country Corn & Zucchini Bake

June 20, 2021

Yes .. OK it's a golden oldie! But aren't they the best? What's more, this one is so versatile. You can substitute any vegetables you like and add salmon or chorizo and serve with a little bowl of Sriracha sauce ..just gives it a kick!

Serves 8-10            Prep time 20 minutes              Cooking time 40-45 minutes

INGREDIENTS

350gms zucchini, grated

1 onion, chopped fine

3 rashers of bacon, chopped

2 cloves garlic, minced or chopped

1 tin of corn kernels

2-3 red chillies (or 1/2 cup capsicum)

1/4 cup parsley, roughly chopped

1 cup SR Flour

1 cup of cheese, grated

5 eggs

1/2 cup milk

salt & pepper

METHOD

Preheat oven to 180C and oil spray and/or line a 28 x 18 cm rectangle deep baking tray or muffin pans or 2 triangle baking moulds.

Place the zucchini, onion, bacon, garlic, corn, chillies, parsley, flour and cheese in a large bowl. Whisk the eggs and milk together and add this to the bowl along with pepper and salt to your taste. Mix until combined and then spread out into the prepared tin. Bake for 40 minutes. 

VARIATIONS - Omit bacon and 100 gms of zucchini and add a medium tin of pink salmon, drained.

Omit half the corn and the parsley and chop and lightly cook 2 chorizo sausages before adding to the mixture.

Make your own variations..

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