Zucchini & Noodle Slice - cooking recipe

Ingredients

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Preparation

Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
Finely chop onion and cook with bacon for a few minutes in the microwave.
Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
Stand for 20 mins to set & serve with mixed salad leaves. (If using).