Herbed Zucchini Slice

Herbed Zucchini Slice

What to make for dinner when life gets in the way?

I don’t know about you but my week has gone a little haywire! We are coming to the end of term, it’s the lead up to Christmas (or so the retailers tell me) and everything is getting a little heavy at work. You know – let’s wrap it up ASAP so we can start the New Year fresh….Plus, I haven’t posted as many recipes this week even though everything is ready to go! Then the days are becoming hotter so the menu is changing. I usually cook the night before if the weather forecast is for a stinker. This week I made Herbed Zucchini Slice when we expected the next day to be hot. Let’s face it, the last thing I want to do is cook when I get home after a hot and tiring day. So it was an easy meal when all I had to do was pull this slice out of the fridge and serve it with a couple of salads. Probably everybody has a recipe for zucchini slice up their sleeve. This time I decided to jazz it up a bit. I added herbs and some roasted cherry tomatoes. It turned out to be really, dare I say – yummy!

Herbed Zucchini Slice – Tasty and Goes Far

This is the simplest of meals, zucchini, wholemeal flour, Milly and Molly’s eggs, some herbs and grana padano cheese. Delightful. And what I also like about this recipe is that it fed five of us then provided another three lunches for the next day – perfect! It is also great when you want to go vegetarian. Whether that is your thing or whether you choose to go meatless on Mondays, or any day. You can have it cold, as we did, or hot so it is a year round option.

Perfect Meal Prep Recipe

And quick – this zucchini slice is literally thrown together in 20 minutes and cooks in around 1/2 an hour. I cook mine on a rimmed baking sheet the dimensions of which are about 28cm x 32cm. I wouldn’t go any bigger than this because mine is a thin slice but you could choose a smaller, deeper tin for a thicker version. Just watch to cook it a bit longer. You know when it is cooked as it has risen and the top is golden. And by the way, you can freeze this slice. So Herbed Zucchini Slice is one of the best make ahead, keep on hand meals you can get. (Healthy too!) The only thing left to do is to serve it and enjoy it!
Herbed Zucchini Slice

A lovely make ahead meal that can be served hot or cold.

Herbed Zucchini Slice

A great dish to have on hand at any time of the year but perfect served cold in Summer. Make it ahead as a handy go to dinner.

Course Main Course
Keyword Herbed Zucchini Slice
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Jane Georgiades

Ingredients

  • 4 small zucchini grated
  • 1 brown onion finely chopped
  • 1 cup grana padano cheese finely grated
  • 1 cup wholemeal self raising flour
  • 5 eggs beaten
  • 200 g cherry tomatoes halved
  • 1 tsp oregano
  • 1/4 cup basil leaves shredded
  • 1/2 cup Greek yoghurt

Instructions

  1. Preheat the oven to 200°C. Roast the cherry tomatoes, drizzled with oil until they collapse. While you are doing this grate the zucchini and cheese. Combine all the ingredients in a large mixing bowl. Stir until well combined but don't over mix.

  2. Reduce the oven temperature to 180°C. Spoon the mixture into the slice tin or baking sheet of your choice which you have lined with baking paper (I used one which was 28cm by 32cm which made a thin slice but a smaller, deeper tin is fine for a thicker version). You will know it is cooked when the top is golden, it is risen slightly and a skewer comes out clean.

Recipe Notes

Freezes well.  Keeps in the fridge for up to 3-4 days.

No Comments

Leave a Comment