Zucchini, Mushroom And Bacon Slice

Make this easy zucchini, mushroom and bacon slice on the weekend and enjoy it for lunch all week long.

The ingredient of Zucchini Mushroom And Bacon Slice

• 250g zucchini zoodles see notes
• 1 tbsp olive oil
• 1 onion finely chopped
• 250g primo rindless short cut bacon sliced
• 200g button mushrooms thinly sliced
• 240g 1 cup smooth ricotta
• 7 eggs
• 75g 1 2 cup self raising flour
• 1 2 tsp baking powder
• 1 tbsp chopped fresh dill plus extra sprigs
• 165g grated tasty cheese

The Instruction of zucchini mushroom and bacon slice

• preheat oven to 180c 160c fan forced grease and line the base and two sides of a 19cm x 29cm rectangular lamington tin with non stick baking paper squeeze the excess moisture from the zucchini with paper towels and set aside
• heat oil in a medium non stick frying pan over a medium heat add onion and cook for 1 2 minutes add bacon and cook stirring for 3 4 minutes until lightly golden add mushrooms and cook stirring for 4 5 minutes until golden and softened remove from heat and cool
• place ricotta in a large bowl add eggs one at a time whisking after each addition until smooth whisk in flour and baking powder until combined stir in dill half the cheese bacon mixture and zoodles mix well pour mixture into prepared tin scatter over the remaining cheese bake for 40 45 minutes or until set cut into pieces can be served warm or cold

Nutritions of Zucchini Mushroom And Bacon Slice

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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