Zucchini Slice

Summertime in my garden = an abundance of zucchinis. Zucchini cakes, zucchini on the BBQ, grated zucchini for freezing and zucchini slice. Normally I bake the slice in the oven but this year we have had a really hot start to summer and with no air conditioning I didn't want to use the oven. I had read that you can bake cakes on a Weber Family Q BBQ & decided to bake the slice on our BBQ. Thumbs up - I will be definitely making this again.     

Ingredients*

225 g Bakers' Magic Gluten free flour

2 tsp Baking powder

1/4 - 1/2 tsp Salt (optional)

Pepper (optional)

10 Eggs

215 g Oil

750 g Zucchini (grated) - 2 largish

225 g Carrot (grated)

1 Onion (large)

250 - 365 g Ham or bacon

225 g Cheese (grated)

extra cheese to sprinkle on top

 

I use a large lasagne dish (38 cm x 28 cm), if you have a large slice tray (30 cm x 20 cm) divide the recipe in half. 

 

Method

Turn oven on to 180 C (fan forced) if using an oven. If using a BBQ wait until the mix is ready before turning the BBQ on.

Finely chop the onion & gently fry until it is soft & slightly golden. Let it cool slightly. 

In a large mixing bowl grate the zucchini & carrot.

Cut up the bacon/ham into smallish pieces & add to the vegetables.

Add in the grated cheese & onion. Stir the mix until well combined. 

In a separate bowl mix together the Bakers' Magic Gluten free flour, baking powder, salt & pepper.

In another bowl mix together the eggs & oil.

Add the flour mix to the vegetable mix & gently stir to combine.

Pour the egg/oil mixture onto the vegetable mix & gently stir to combine.

Pour into a greased baking dish.

Transfer to the oven & bake for ~1 hour if using the whole recipe. The time required for cooking will depend on the size of the slice & your oven. The slice will be firm to touch when it is cooked.

Cooking the slice on a Weber Family Q - I tried to keep the temperature at ~180 C, of course it varied & I increased or decreased the gas depending on the temperature (every now & then). I used a convection tray & trivet, added in a few hickory chips (we couldn't really taste the smokey flavour) and baked the slice for ~1 hour.

Enjoy!