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Herbed Zucchini Slice

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


  • 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


  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.