Zucchini and Leek Slice

Cook time 1 hour
Servings 2


3 rashers of streaky bacon

1 leek, white a light green part finely chopped

2 small-medium zucchini, coarsely grated

200g ricotta

100g feta

4 eggs

80ml thickened

½ cup self-raising flour

Pinch of nutmeg

Salt and pepper

Zucchini and Leek Slice


Preheat the oven to 180°C and line a brownie tin or any shallow oven-safe dish of your choice with baking paper.

Place the bacon in the pan and slowly bring up the heat to medium. This will ensure the fat renders. Cook for 2-3 minutes then add the leek. Cook for a further 3-4 minutes to soften the leek. Remove and cool slightly.

Add the ricotta, feta, eggs and cream to a food processor and blend until smooth, then add the flour nutmeg and a small pinch of salt and pepper.

Place into a large bowl and fold through the zucchini and the bacon and leek mixture. Pour into tin and bake for 20-25 minutes. Cool for 30 minutes before slicing.