6 rashers streaky bacon
400g zucchini, coarsely grated, plus extra 2 zucchinis, thinly sliced lengthways
7 free-range eggs
1 cup self-raising flour
Sea-salt flakes and freshly ground black pepper, to season
2 spring onions, finely sliced, plus extra shredded, to serve
150g feta cheese, crumbled
⅓ cup flat-leaf parsley leaves, roughly chopped, plus extra leaves, to serve
1 Tbsp finely chopped dill, plus extra sprigs, to serve
¼ cup olive oil, plus 2 Tbsp extra
Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 30 x 20cm lamington pan with baking paper.
Finely chop 3 bacon rashers. Cook in a frying pan over medium heat, until crispy. Remove from heat and drain on paper towel. Cool.
Place grated zucchini in a clean cloth, twist top and squeeze over sink to remove excess liquid.
Lightly whisk eggs in a large bowl. Add flour and whisk until smooth. Season.
Add zucchini, spring onion, cooked bacon, ¾ of the cheese, herbs and oil to egg mixture. Stir to combine.
Pour into prepared dish. Arrange remaining bacon rashers, halved lengthways, and remaining cheese on top. Drizzle with 1 Tbsp of the extra oil. Bake for 40-50 minutes, or until golden and mixture bounces back when lightly pressed. Stand for at least 10 minutes before slicing.
Meanwhile, heat remaining extra oil in a frying pan on high and cook extra zucchini for 1-2 minutes on each side, until lightly golden. Transfer to a tray lined with paper towel.
Serve slice piled with zucchini slices, extra shredded spring onions and extra herbs.