Great for a crowd for breakfast on those long lazy weekends. Just a wonderful blend of cheeses, with bacon and zucchini with a hint of roasted pepper and fresh chives.
|1||(375 g) Package Maple Leaf® Bacon, chopped|
|1||Medium onion, finely chopped|
|2||Cloves garlic, minced|
|4 cups||(1 L) Grated zucchini|
|1 1/2 cups||(375 mL) Crumbled Feta cheese|
|1 1/2 cups||(375 mL) Ricotta cheese|
|1/2 cup||(125 mL) Freshly grated Parmesan cheese|
|1/4 cup||(60 mL) Diced roasted red pepper|
|3 tbsp||(45 mL) Chopped fresh chives|
|Salt and pepper|
|1 cup||(250 mL) Flour|
|1/2 tsp||(2 mL) Salt|
|1 1/2 tsp||(7 mL) Baking powder|
PREHEAT oven to 350°F (180°C).
COOK bacon in a large skillet over medium heat for 5-6 minutes or until beginning to crisp. Add onion, garlic and zucchini and continue to cook for 4-5 minutes until onions are tender. Transfer to a bowl with Feta, Ricotta, Parmesan, roasted peppers and chives. Season with salt and pepper.
SIFT together flour, salt and baking powder. Stir in eggs until combined. Add zucchini mixture and mix well.
LINE a 9x9” (25x25 cm) baking pan with parchment paper. Lightly grease the bottom of the pan with non-stick cooking spray. Spoon the mixture into the pan and smooth the surface with a spatula.
BAKE in preheated oven for 50-55 minutes or until golden brown and set in the middle. Cut into 8-10 servings.
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