Ingredients
Olive oil
1 1/2 cups leek/brown onion/spring onions, chopped/sliced
5 eggs
400g zucchini, grated
1/2 cup of mixed herbs dill/parsley/basil, finely chopped
1 cup cheddar/parmesan/feta, grated
Chilli flakes, to taste (optional)
125g plain flour/ GF flour – we used besan (chickpea) flour
1 1/2 tsp baking powder
Salt and pepper
Summary
Hello retro! We’ve taken a leaf out of the CWA book and whipped up the Australian classic, Zucchini Slice. It stands up as a satisfying, transportable, accomodating, dish that makes great use of the summer zucch glut. Think of this as a base recipe that’s very child friendly; if you wanted to amp up the flavours you could pop in some olives, pickled jalapeños, preserved lemon, chopped asparagus etc. We made a tray for packed lunched through the week!
Zucchini Slice GF
Heat the oven to 180°C and brush a 20cm X 20cm baking pan with olive oil. Line pan with baking paper, leaving 4cm overhanging on the sides of the pan.
Heat 2 tablespoons oil in a large pan over medium heat. Add onion/leek, season and cook until softened and golden brown, 10-12 minutes. Remove from heat and set aside to cool.
In a large bowl, whisk eggs until combined. Add cooled leek mixture to eggs, then stir in zucchini, cheese, chilli flakes and herbs. Sprinkle flour, baking powder over the wet ingredients. Season again and mix gently until smooth.
Scrape mixture into prepared baking dish. Bake until centre is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and perhaps some chilli sauce or sour cream and a side salad.
Delicious! I used to love bacon in my zucchini slice, however, as a newish non meat eater I wanted to create something that would mimic the taste and mouthfeel of it without the cruelty. I thought about using smoked tofu (like I do in my vegetarian tartiflette) but didn’t have any. So…I added half a block of crumbled firm tofu, fried up in EVOO with around 200g of chopped swiss brown mushrooms and a good tsp of liquid smoke until sort of crispy – about 10 mins – don’t shy away from using more EVOO to get it crispy! I also sauteed up some garlic with a whole lot of spring onions. About a cup of shredded Barambah tasty cheese and around 150g of some leftover feta, plus all the usual ingredients listed here. A good handful of some shredded baby spinach leaves also thrown in. I topped it with sliced ripe tomatoes, some torn smoked Farro mozzarella and another handful of tasty cheese. OMG delicious – so much so that my meat and bacon loving Gav gave it a 10/10!
Go Shell!! so glad you liked this and made alllll the appropriate upgrades for getting that smoky, savoury flavour without the bacon. Win win win!
Ahhh thanks for these wonderful recipes♥️♥️♥️ . I use them often. I’ve made this one couple of times now and always delicious and freezes week for lunchbox too awesome with a salad for lunch or dinner – I love the dill in this, I put in a very large handful of dill! I’m goung to try it when th différent veggies and basil as I’ve no zucchini or dill left and was hoping to throw it together for a big family lunch over Easter. I’m going to try some pumpkin & greens & tomatoes with fresh basil…. here’s hoping it works out as good as the zuke version!!!
Thanks for this comment Hope! So great to know you are enjoying the recipes. The adaptation sounds delicious, hope it was a success!
Our household has a member who doesn’t like the gourd family, pumpkin, marrow, zucchini etc.
I’m thinking of replacing the zucchini with whatever I have of shredded cauliflower and broccoli stems topped up with carrot. Has anyone tried doing something similar?