Courgette, Bacon and Cheddar Slice aka Zucchini Slice (Gluten Free)

A tasty, treat that's good hot or cold, as a dinner or a lunchbox snack.

Fairly quick and easy to prepare, you just need to mix all the ingredients together, pour into a tray and pop in the oven then go and put your feet up while it cooks! This is my low carb take on the Aussie favourite - 'Zucchini slice'.

Or, of course, you could make a nice big salad to go with it while it's cooking, and pop some jacket potatoes in the oven before you start - on a cold day, good with chips and baked beans too (especially for the kids!), or be more sophisticated with Jersey Royals and green beans.

It's so versatile, you can eat it hot or cold, and if you pop the leftovers into the fridge, it's perfect cut into squares for lunchboxes the next day, or as a snack when you get in from work and need something to eat NOW (or even freeze it in portions).

Serves four to six as a main. more as snacks / light lunches.

Calories: From 254 calories for a sixth, or 336 calories for a quarter portion, using fat free yoghurt. Using full fat yoghurt only makes 13 to 20 calories difference per serving.. For a smaller portion (lunch), it's 168 calories for an eighth.

Slimming World - Syn free for up to a quarter (if using the cheddar as a healthy extra, and 0% fat Greek yoghurt. Full fat Greek yoghurt for a creamier taste is 1.5 syns for a quarter).

Ingredients
[Calories in square brackets]

• 5 large eggs [425]
• 200g Greek yoghurt (fat free for Slimming World) [192 calories for full fat, 114 calories for 0%]
• Salt and pepper [1]
• Handful chives, snipped (optional) [1]
• 3 spring onions, trimmed and sliced [11]
• 200g lean smoked back bacon medallions, cut into small pieces [222]
• 120g extra mature cheddar, coarsely grated [492]
• 450g courgettes (about 2 large ones), coarsely grated [81]

Method

1. Pre-heat the oven to gas mark 5. Take a dish about 20cm x 30cm wide, and line with some non-stick baking paper.

2. Meanwhile, beat the eggs together with 1/2 tsp of salt (or to taste) and plenty of black pepper. Give the yoghurt a good stir with a fork, add to the eggs and whisk together until smooth.

3. Whisk the eggs together with the yoghurt, a pinch of salt and plenty of black pepper until smooth.

4. Add all of the other ingredients into the egg mixture mixing as you add them, until thoroughly combined.

5. Pour into the lined dish, spread out evenly and pop into the middle of the oven for 40-50 minutes (turn halfway if your oven browns more on one side than the other), or until just starting to turn golden brown around the edges and cooked through in the middle (test with a skewer - it should come out clean). Enjoy hot or cold!

If you enjoyed this... why not try my Speedy Salmon, Broccoli and Leek Crustless Quiche? Click here for the recipe.