Zucchini Slice
A quick, easy and tasty zucchini slice recipe.
Servings: 12 slices
Calories: 129kcal
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
Calories: 129kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 68mg | Sodium: 101mg | Potassium: 105mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg