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!
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!
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!
Zucchini Slice with Pumpkin
Makes 4 slices
- 2 eggs
- 120g low fat ricotta
- 60g low fat fetta, crumbled
- ½ teaspoon salt
- Freshly ground pepper
- 2 medium Zucchinis (200g), grated
- 200g Pumpkin, grated
- 2 tablespoons wholemeal flour*
- 1/4 cup finely chopped fresh herbs – parsley, chives, dill, 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, salt and pepper to a medium sized bowl and whisk with a fork to combine.
- Add grated zucchini, pumpkin and flour 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
*for wheat or gluten free option replace wholemeal flour with brown rice flour
Per Slice: 752kJ or 179 calories; P 14g Fat 8g SFat 4g CHO 11g Fibre 3g