Thursday, 25 June 2015

Zucchini Slice, perfect hot or cold

This zucchini slice is a staple around here.

I love how 'gentle' the ingredients look here.

It is straight forward to make and can be enjoyed hot out of the oven with a green salad, crusty bread and tasty butter.

Mix mix mix

I use it mainly for the children's lunches. It's a little protein hit with extras that they love. Master 1 loves it and for me that's reason enough to make it. It's great also to pop into small containers for snacks on the go.

Master 5 is a great help with this step - great for fine motor
skills practice and concentration.

Zucchini Slice
1 large zucchini, grated
1 carrot, grated
3 slices of ham off the bone, chopped
chunk of colby cheese, grated
1/4 leek, finely chopped
handful of continental parsley, chopped
1 1/2 - 2 cups self raising flour
salt & pepper
10 eggs
2 tomatoes, sliced
Parmesan cheese

1 Heat oven to 180 degrees celcius. Line baking tray with greaseproof paper. I've used a 35cm x 20cm x 7cm baking dish for this quantity.
2 In a big bowl mix the zucchini, carrot, ham, leek, parsley and cheese.
3 Add the flour 1 cup at a time and mix. Add enough to coat all the ingredients.
4 Mix eggs in a separate bowl with a fork and add to dry ingredients. Mix to coat. Ensure all the mixture is mixed in completely.
5 Season with salt and pepper.
6 Arrange sliced tomatoes on top and finish off with a dusting of Parmesan cheese.
7 Bake for 50-65 minutes or until cooked through. I use the fan force setting when time is limited which decreases the overall baking time.

Once cool, lift up what's left in the baking paper and place into a container and into the fridge.

Dusting of parmesan

Optional extras
sliced mushrooms
red capsicum, chopped finely
cold roast vegetables
sliced cherry tomatoes on top
tomatoes in the mixture instead of just on top ...

Et voila!

1 comment:

  1. This looks so delicious, Theresa!
    Love, Bridget xO


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