This frittata-like dish is beloved by Australians young and old. Cut into squares, a “slice” can be eaten out of hand and served hot, cold, or warm for breakfast, a main course, side dish, or snack. Though not traditional, I like the salty tang of pickled banana peppers or olives.
Ingredients
- 1/4 cup extra virgin olive oil, plus more for the pan
- 2 cups grated zucchini, excess moisture squeezed out with a clean kitchen towel
- 1 cup grated peeled butternut squash
- 4 slices meaty bacon, sliced crosswise into 1/4-inch pieces
- 1/2 large onion, finely chopped
- 1 cup grated Cheddar cheese
- 1/3 cup chopped pickled banana peppers or olives (optional)
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 5 large eggs
- Crushed red pepper flakes, for serving
Directions
Step 1
Line an 8×8 baking pan with parchment paper, leaving a 2-inch overhang on all sides. Brush with olive oil. Preheat the oven to 350°F.
Step 2
In a large mixing bowl, combine the zucchini, squash, bacon, onion, cheese, and banana peppers or olives, if using.
Step 3
In a second bowl, sift together the flour and baking powder.
Step 4
In a third bowl, beat the eggs well. Whisk in
the flour mixture, then add the 1/4 cup olive oil. Pour over the zucchini mixture and stir gently to combine. Pour into the prepared pan.
Step 5
Bake for 30 to 40 minutes, or until the tip of a sharp knife inserted in the center comes out clean. Transfer to a wire rack and let cool slightly. Cut into squares and serve with crushed red pepper flakes.
Serves 8