We are serving up a delicious and beautifully decorated zucchini slice for this week’s Monday Meal.

Super simple to make —  just put all of the ingredients into a bowl and mix them together.

The hardest part is all of the grating prep, but the finished dish is worth it!

Also, the leftovers make a fantastic lunch the next day for school or work.

This dish will keep in an air-tight container in the fridge for a few days.

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Ingredients

450g zucchini, finely grated
1 onion, finely chopped
4 rashers bacon, finely sliced
1 ¼ c Le Gruyere cheese, finely grated
1 c self-raising flour
½ c vegetable oil
5 eggs, lightly beaten
1 tsp salt
1 tsp pepper

To Decorate:
8 to 10 baby zucchini
1 punnet rainbow melody tomatoes, halved

Method

Preheat oven to 180°C.

Place all ingredients, except the decorating zucchinis and tomatoes, in a large bowl and mix to combine.

Grease  a 28 cm round quiche or pie dish (a 15cm x 25cm or 28 cm cake tin also works) and pour in the mixture.

Create a decorative pattern on top of the mixture with the baby zucchini and tomatoes.

Bake 40 mins or until golden brown and set in the middle.

Slice into quarters (or squares), and enjoy!