Zucchini Slice

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4.75 from 4 votes

A quick, easy and tasty zucchini slice recipe.

Prep Time15

Cook Time45

Course: Appetizer, Snack

Cuisine: Australian

Servings: slices

Calories: 129kcal

Author: Libby Hakim

Equipment

slice tin (28 x 18cm approx)

Ingredients

½ cup cornflake crumbs or breadcrumbs (55 grams)
2 cups finely grated zucchini (about 2 medium zucchinis)
¼ cup finely grated onion (about 1 small-medium onion)
3 eggs, whisked well
200 ml thickened cream (or heavy cream)
¼ cup SR flour (35 grams)
2 tablespoons grated parmesan cheese (12 grams)
¾ cup grated cheddar cheese (85 grams)
small tomato
pinch salt and pepper

Instructions

Pre-heat oven to 170 degrees celsius (fan-forced).
Grease a slice tin (approx 28 x 18cm).
Pour the cornflake or breadcrumbs into the tray and tilt the tray until the base and the sides are covered in the crumbs.
Squeeze excess liquid from the zucchini and place in a mixing bowl.
Add the remaining ingredients, apart from the tomato, into the mixing bowl and stir until well combined.
Carefully pour into the prepared slice tin.
Slice the tomato into thin circles and gently place on the top of the slice.
Place into oven and cook for 45 minutes.
Allow to cool for 5-10 minutes before cutting into squares and serving.

Notes

Serving:

Enjoy this slice served warm or place into fridge once cooled to room temperature and chill before serving cold.

Storing:

Zucchini Slice should be kept in the fridge in an airtight container for up to 3 days.

Freezing:

If freezing, wrap well and freeze for up to 3 months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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