500gm courgettes grated (Kakanui Produce)
8 rashes bacon chopped (Havoc Farm Pork)
1 cup grated cheese
1 cup chickpea flour
1 Tbsp baking powder
5 eggs beaten (Agreeable Nature)
1 onion
Salt and pepper to season
1/2 tsp mixed herbs, (you could also use a mix of fresh herbs)
1/4 cup hazelnuts or walnuts chopped (optional) scatter a few on the top
2 tomatoes to slice on the top (optional) (Kakanui Produce)
Pre heat the oven 180degreesC. Line a loaf tin with a baking sheet.
Squeeze excess moisture out of courgettes.
Mix all ingredients together and pour into tin top with sliced tomatoes and a scattering of nuts.
Bake 30-40 mins or until top is firm.
This week’s chef: Elizabeth Marshall
