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Author Notes: My husband learned to cook this dish in home ec. class in Australia and when he moved to the states he wrote home for it. I converted it for the American kitchen with some heathy improvements. It is a great go-to recipe for brunches or anytime you need a hearty one-dish meal. Fresh local eggs give this all-around family favorite a lovely rise. This is one of the few egg dishes that I add the onions to still raw. This recipe bakes long enough to soften and sweeten them, but still leaving a garden flavor. A scoop of organic flour makes for a perfectly soft texture throughout. Of course no recipe of my husband’s would be complete without smokey bacon, but I’ve made it vegetarian before and that’s great too! - Building Blocks Show
Serves 4 to 6
- 13 ounces zucchini
- 1 large onion
- 3 slices bacon
- 1 cup grated cheddar or mozzarella cheese
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 cup canola oil
- 5 eggs
- salt, pepper
- Preheat oven to 350 degrees F.
- Grate unpeeled zucchini coarsely, fine chop onion and bacon.
- Fry bacon over medium heat until lightly browned.
- Sift together flour, 1 1/2 tsp. salt and baking powder.
- Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs.
- Season with salt and pepper.
- Pour into well-greased 2-quart casserole dish.
- Bake at 350 degrees for 40 to 50 minutes or until browned.
- This recipe was entered in the contest for Your Best Brunch Eggs
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