Stephanie Alexander’s Zucchini Slice

CategoryBreakfast, Gluten Fee, Lunch, Olive Oil, Snacks, Soups, Salads and Sides, Vegetables, Vegetarian

Yields6 Servings

Prep Time5 minsCook Time30 minsTotal Time35 mins

I love this zucchini slice. It’s so tasty and it’s quick and easy to put together on the weekend and makes lunch a little bit more exciting. This slice also works really well poured into a muffin trays instead of a large tin and can be frozen for lunches or snacks. Enjoy!

½ cup extra virgin olive oil

500 g zucchini, coarsely grated and patted dry with paper towel

1 large onion, finely chopped

170 g grated cheese (I use 100g parmesan and 70g low fat cheddar)

1 cup wholemeal self raising flour

3 large eggs, lightly beaten

freshly ground black pepper

3 tomatoes, sliced

Preheat oven to 180°c and line a 25cm square tin with baking paper.

Combine all ingredients except tomato and mix well.

Pour into tin and smooth the surface with the back of a spoon.

Top with tomato slices and bake for about 30mins or until firm.

Cut into squares (12-16) and serve hot or cold with a simple salad.

GF - substitute regular flour for gluten free flour. LF - parmesan cheese is low lactose and should be well tolerated.

Take the Mediterranean Diet Score Quiz to get some Cool Insights into your Daily Diet!

Stephanie Alexander’s Zucchini Slice

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