Time to start the 2019 off with a recipe that I’m sure everyone has cooked at least once in their life. This has to be my new found favourite & I just can’t stop eating it!
If you’ve never baked zucchini slice then you’re in for a treat! This is just no ordinary zucchini slice. No, this has the added benefit of cheesy pasta mixed in – nom, nom! And boy when I tell you it’s pretty amazing, I mean it’s deliciously amazing!
My idea for this cheesy pasta zucchini slice came about when hubby started training again. He gets a bit sick of the same boring, bland food, that does absolutely nothing for the taste buds! How can someone enjoy eating bland food? Not me & I don’t think anyone should have to lose out on taste just because they’re working out. So I’ve been putting on my thinking cap and started creating recipes are exciting to eat while still being healthy.
Not only is it a great snack but for my hubby it’s the perfect way to start the day. Why shouldn’t you have eggs and pasta and vegetables together in one meal? If your training, regardless of what stage of training, allows you to have as much food as you can, why not eat food that tastes good and helps your body while training?
But can I just say, I needed to enjoy eating the food I’ve been cooking for him too. I used to cook two different meals, one for hubby, one for me, as I didn’t or more to the point, couldn’t eat bland food! A foodie should never compromise on flavour!
This a great snack, breakfast, lunch or party food. My nephews also loved eating it so it’s kid friendly too! Try it out. I have a feeling you’ll be asked to make it again and again.
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PREP: 25 minutes COOK: 20 minutes (frying) + 45 minutes (baking)
MAKES: 9 slices (6cm x 6cm)
1 cup (120gm) uncooked pasta, cooked al dente – I used penne
1 teaspoon + 1 tablespoon Extra Virgin Olive Oil
1 large brown onion – red onions are great too
4 (125gm) bacon rashers, chopped into small pieces
2 small (200gm) sweet potato, washed & grated
2 (500gm) zucchinis, grated
2-3 sprigs fresh thyme
¼ cup water (or vegetable juice as per TIP below ↓)
1/3 cup Self Raising Flour
4 (700gm) eggs, whisked
Salt & pepper to taste
55gm tasty cheese, grated
After frying the onion, bacon, sweet potato and zucchini, strain the mixture through a colander. There could be at least 2 tablespoons (there could be ¼ cup) of perfectly good vegetable juice. Don’t discard, keep and use to mix with the flour and eggs.
Preheat oven to 180°C. Line a square baking tin with grease-proof paper. Set aside until needed.
Cook pasta as per packet instructions. Drain and add pasta back to saucepan. Stir in 1 teaspoon of oil and cover until needed.
Heat oil in a fry-pan on med-high heat. Once hot, fry the onion and bacon for 5 minutes. Then add in the sweet potato, zucchini and thyme, cooking for 10-12 minutes or until softened. Strain mixture as per TIP above ↑. Stir the vegetable mixture with the cooked pasta in a large bowl.
In a small jug, mix the water and/or vegetable juice with the flour and eggs. Pour this mixture through the pasta vegetable mix, stirring well to combine. Stir though ½ the cheese.
Pour everything into the lined baking tin, sprinkling with remaining cheese.
Bake for 30-35 minutes.
Allow to cool before slicing. Enjoy with your favourite salad.
Bon appetite x
PS There’s always room for more cheese , just sayin’! 😉