Bacon and Zucchini Bake

Directions

• Preheat the oven to 180 degrees.
• Wash the zucchinis well, cut off the ends and cut into evenly sliced chunks.
• Place into a microwave proof container.
• Pour over the tin of crushed tomatoes.
• Place a lid on the container and microwave for five minutes on high.
• Remove from the microwave and give the mixture a good stir without breaking up the zucchini pieces.
• Add the bacon and mix through.
• Microwave for a further three minutes or until the zucchini is just tender.
• Pour the zucchini mixture into a loaf tin and top with grated cheese.
• 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.