Every time zucchinis turn up in my veg box (no, I will not call them courgettes), I have a craving to turn them into Creamy Zucchini Pasta. But I’ve resisted that urge and gone back to basics with an ‘Australian classic’ – at least, I don’t believe another nation has claimed this as their own…

In Australia, the word ’slice’ usually describes a dessert made in a tray and cut into square-ish pieces. Think caramel slice, vanilla slice, peppermint slice… all obviously sweet things. But it looks like our creativity in naming foods failed us and we extended this family to include savoury bite-sized snacks like this one.

This recipe is very easy. Even I might have managed it back in my uni days – grate, chop, mix and put it all in the oven. What, you need more details than that…?  (serves 4):

• Preheat the oven to 170°C, grate 375g zucchini and 1 cup of cheese, then finely slice 1 large onion and 3 rashers of bacon.  That’s the hard work done.
• Beat 5 eggs in a big bowl, then add 1 cup of sifted self-raising flour. Add everything else, plus 1/2 cup oil and stir like crazy.
• Pour it all into a greased tray, then bake in the oven for 30-40 minutes. It should be set, and it should be brown on top.

And if the weather is anything like here (I can’t believe I’m finding 12°C ‘almost warm’), take it outside and eat it in a park.