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Stephanie Alexander’s Zucchini Slice

Category, , , , , , ,
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
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    1

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

    2

    Combine all ingredients except tomato and mix well.

    3

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

    4

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

    5

    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.