Zucchini slice is one of those quick, easy, light meals that is great to have as a stand-by. It also makes a good lunch box idea, for the kids or grown up kids!
I had a client ask me recently if I had a good recipe for zucchini slice. I do make zucchini slice, but for me it is usually one of those ‘pot luck’ dishes where you mix a bit of this and that, depending on what you have (including zucchini in there somewhere) and voila, you have zucchini slice!
So I decided to standardise a recipe for my so-called zucchini slice.
True to form I only had 2 zucchinis when I decided to do this which would not make a very large slice, so I had to add something else. Pumpkin teams beautifully with both zucchini and ricotta and I had plenty in the fridge, so that was an easy choice.
A traditional zucchini slice includes bacon, not mine. Bacon is one food I really dislike. It is also a processed meat and there is now overwhelming evidence that processed meat can increase your risk of bowel cancer as well as pancreatic and stomach cancer. So I am not sure you want to include it in your zucchini slice either! The bacon is supposed to provide lots of flavour, yet I do not think my zucchini slice is tasteless. If you like you can throw some fresh herbs into it – basil, dill, parsley or chives would all help it taste even more delicious!
To cut down on the number of eggs used, I added some ricotta, which gave the slice a lovely soft texture. I also added feta cheese into the slice in place of tasty cheese. Tasty cheese is much higher in fat (roughly 30% fat) than feta (low fat varieties are around 16% fat), but also as feta is also very flavoursome (due in part to the high salt content!) so you don’t need to use very much.
I have used other vegetables when making this slice in the past, including carrots and sweet potato. Sometimes I throw in some spinach, fresh or the frozen (and thawed) spinach. It always tastes really good!
This can also be made in a muffin tray for individual serves
- 2 eggs
- 120g ricotta
- 60g fetta, crumbled
- ⅓ cup ground almonds
- ½ teaspoon salt
- Freshly ground pepper
- 2 medium Zucchinis (200g), grated
- 200g Pumpkin, grated
- ¼ cup finely chopped fresh herbs - parsley, chives, dill, basil, optional
- 1 tomato, sliced
- Preheat oven to 170 degrees C. Line a 15cm square tin with baking paper
- Add eggs, ricotta, half of the feta cheese, ground almonds, salt and pepper to a medium sized bowl and whisk with a fork to combine.
- Add grated zucchini and pumpkin to bowl and stir through.
- Pour mixture into prepared tray and spread evenly
- Top with tomato slices and sprinkle with remaining feta cheese
- Bake in preheated oven for 45-50 minutes