I have been making this Zucchini Slice for years. I’ve made it countless times, and often can make it from memory. It’s adaptable and can easily suit vegetables you have.
It’s also perfect to make the day before and take into work for lunch. I prefer to serve it warm, but it can easily be served cooled.
The recipe is published on the Taste website.
- 2 tsp olive oil
- 150g sliced ham, finely chopped
- 1 brown onion, finely chopped
- 6 eggs
- 1/3 cup (80ml) low fat milk
- Salt & freshly ground pepper
- 350g (about 3) zucchini, coarsely grated, excess moisture squeezed
- 250g (about 2) carrots, coarsely grated
- 1/3 cup (50g) plain flour
- Tomatoes to taste
- Preheat oven to 200°C. Line an 18cm-square cake pan with non-stick baking paper. Heat the oil in a non-stick frying pan over a medium heat. Add ham and onion, and cook, stirring often, for 8-10 minutes or until soft. Drain on paper towel. Set aside to cool for about 10 minutes.
- Whisk the eggs and milk together. Season with salt and pepper. Stir in the zucchini, carrot and ham mixture until well combined. Stir in the flour. Spoon into the pan and smooth the surface. Bake for 30-35 minutes or until set and golden brown. Set aside in the pan for 15 minutes before cutting into pieces. Serve with the salad.