ZUCCHINI BAKE
Source of Recipe
Australian Country Collections
Recipe Introduction
This dish is particularly appealing for the weekend away as it can be mixed the day before, refrigerated and transported in a sealed container and transferred to the baking dish at the venue. Pop in the tomatoes just before baking
List of Ingredients
- 600g (about 4 medium) zucchini, grated
- 4 eggs, beaten lightly
- 35g (1/4 cup) plain flour
- 1/2 cup grated cheese
- salt and pepper to taste
- 3 tablespoons chopped parsley
- 3 tablespoons finely sliced green onion
- 1 clove garlic, crushed
- 1 punnet cherry tomatoes
Instructions
- Squeeze the grated zucchini between paper towels to remove as much liquid as possible and combine in a bowl with all the remaining ingredients except for the tomatoes. Stir to combine well and transfer the mixture to a shallow greased baking dish. Preheat the oven to 180 deg C. Place the whole cherry tomatoes on top of the mixture, pushing in a little, and bake in the preheated oven for about 30 minutes or until the mixture sets. Serve immediately.
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