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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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