Preheat oven to 180˚C (160˚C fan forced). Lightly grease a 20cm x 30cm baking dish and line with baking paper.
Heat oil in a medium frying pan over high heat. Add onion, garlic and bacon, cook stirring for 5 minutes or until brown. Place in a large bowl with zucchini, sweet potato, coriander, feta, ricotta and KEEN’S Curry Powder. Season well with McCormick Sea Salt and Black Pepper and mix well to combine. Stir eggs and flour through zucchini mixture until well combined.
Spoon into prepared pan and smooth the top. Bake for 40–45 minutes or until golden and cooked through.
Serve warm with a tomato & basil salad or chilled as part of a picnic hamper.
Cook in advance and freeze portions for work or school lunches.
Omit the bacon and create a vegetarian meal.