Zucchini Slice
A quick, easy and tasty zucchini slice recipe.
Prep Time20 minutes mins
Cook Time45 minutes mins
Course: Appetizer, Snack
Cuisine: Australian
Keyword: zucchini slice
Servings: 12 slices
Calories: 125kcal
- ½ cup cornflake crumbs or breadcrumbs
- 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)
- 2 tablespoons SR flour
- 2 tablespoons grated parmesan cheese
- ¾ cup grated cheddar cheese
- small tomato
- pinch salt and pepper
Pre-heat oven to moderate (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 a few minutes before cutting into squares and serving. Can also be stored in the fridge for a day and enjoyed cold.
Calories: 125kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 99mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg