This tasty recipe is quick and easy to make and it freezes well for up to three months.
1 finely chopped brown onion
2 coarsely grated zucchinis
4 finely chopped bacon rashers
1 cup coarsely grated pumpkin
2 cups of thawed, frozen mixed vegetables
150g self-raising flour
120g coarsely grated cheddar
½ cup coarsely chopped flat leaf parsley
4 lightly whisked eggs
2tbs olive oil
Mixed salad leaves to serve
- Preheat oven to 180°C and grease a 20cm x 30 cm lamington pan. Line the base and two long sides with baking paper.
- Over a medium heat, heat a medium-sized frying pan. Add onion and bacon and cook while stirring for five minutes or until onion softens. Transfer to bowl.
- Add pumpkin, mixed vegetables, Cheddar, zucchini, flour and parsley to the bacon mixture and stir to mix. Add the milk, egg and oil and stir again to combine. Season to taste and spoon into the prepared pan, smoothing the surface.
- Bake for 40 minutes or until firm to touch. Leave to cool before cutting into pieces.