Zucchini Slice

Chef's Notes

Note 1 you can use a food processor to slice your zucchini, an alternative is a vegetable grater which will produce much the same effect
Note 2 choose the smallest size of zucchini you can get as these will have the least water. 
Note 3 go for the pre diced bacon to make it a simple matter of adding it into the mixing bowl. 
Note 4 Some recipes use oil for a zucchini slice. That combination is not nearly as good and tasty and the smooth consistency of the cream and egg. Whisking them together creates a delightful silkiness that is far beyond what oil could achieve. 
Note 5 An Australian Tablespoon measures 20ml so ½ is 10ml ie 10 ml/grams of garlic powder and 20ml/20grams dried onion. 
Note 6 The slice needs to be cooked all the way through. This means the edges if the slice will lightly brown whist the top looks nice and yellow still. Once the edges are brown and there is no wobble when you use an oven mitt to grab and gently shake your baking tray, turn the oven off and leave it to sit in there whilst it cools down. You can also use a skewer inserted into the middle of the slice to test and see if it is dry ie no wet egg once pulled out. A third option I also use is to remove the slice tray from the oven (using an oven mitt) and lightly press with the tip of a finger in the centre of the dish. If it is cooked properly there will be a slight resistance, ie bounce back of the egg. If there is no resistance, it just needs a little bit more time. 
Note 7 You can use mild mustard eg Dijon if you prefer (it will be less bright in colour)