If you’re a little bit tired of steamed vegetables or mashed potato, Bacon and Zucchini Bake is a nice change and it goes well with nearly every meat!
It is also a great catering dish for when you have to ‘take a plate’ or take something to a barbecue.
Method
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Preheat the oven to 180 degrees.
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Wash the zucchinis well, cut off the ends and cut into evenly sliced chunks.
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Place into a microwave proof container.
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Pour over the tin of crushed tomatoes.
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Place a lid on the container and microwave for five minutes on high.
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Remove from the microwave and give the mixture a good stir without breaking up the zucchini pieces.
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Add the bacon and mix through.
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Microwave for a further three minutes or until the zucchini is just tender.
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Pour the zucchini mixture into a loaf tin and top with grated cheese.
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Place in the oven or under a grill until the cheese is golden and the mixture is bubbling.
Recipe Hints and Tips:
- Bacon and Zucchini Bake is not suitable for freezing. Can be made up to a day in advance and stored in the fridge.
- Bacon can be substituted with ham or left out altogether if you wish. You may need to add seasoning to make up the saltiness required by the bacon.
