Best 2 Zucchini Noodle Slice Recipes

Zucchini noodle slice is a versatile and delicious dish that can be enjoyed by people of all ages. This delectable treat is not only incredibly easy to make, but it is also incredibly healthy and nutritious, making it a perfect option for those looking for a light and guilt-free meal. With its vibrant colors and unique texture, zucchini noodle slice is sure to impress your family and friends and become a staple in your kitchen for years to come.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI AND NOODLE SLICE

Zucchini and Noodle Slice image

A yummy, tasty slice packed with vegies and rice vermicelli noodles... a great accompaniement with your evening meal or a filling midday lunch. For the noodles, I buy Changs Rice Vermicelli Noodles. They come in a pack of four individual portions. One portion is more than enough. Be aware, the measurement for the corn kernels is before they are drained from the can. You can add a little bacon for some extra flavour. The preparation time includes the 20 minutes standing time.

Provided by Mrs_Nostawk

Categories Lunch/Snacks

Time 1h

Yield 6 slices, 6 serving(s)

Number Of Ingredients 13

Ingredients

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Steps:

1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

ZUCCHINI & NOODLE SLICE

Zucchini & Noodle Slice image

Found this recipe in a food magazine and have made a few changes to suit the family. They loved it ....YES even with the zucchini!!! You could use any combination of vegies in this slice -- Asparagus, mushrooms, peas, leek, spinach... even halved cherry tomatoes. Its all up to you and your imagination! This slice can be made without the bacon or even the bacon could be substituted for ham or prosciutto.

Provided by Tisme

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Steps:

Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
Finely chop onion and cook with bacon for a few minutes in the microwave.
Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
Stand for 20 mins to set & serve with mixed salad leaves. (If using).

Nutrition Facts : Calories 432.5, Fat 23.9, SaturatedFat 7.5, Cholesterol 166.4, Sodium 593.7, Carbohydrate 40.6, Fiber 3.9, Sugar 4.1, Protein 16

Tips:

Choose the right zucchini: Look for firm, medium-sized zucchini with smooth, unblemished skin. Avoid zucchini that is too large or has soft spots.
Use a spiralizer to create zucchini noodles: A spiralizer is the easiest way to create zucchini noodles. If you don't have a spiralizer, you can also use a mandoline or a julienne peeler.
Cook zucchini noodles briefly: Zucchini noodles cook very quickly, so be careful not to overcook them. Overcooked zucchini noodles will become mushy and lose their texture.
Add zucchini noodles to your favorite recipes: Zucchini noodles can be used in a variety of dishes, including salads, soups, stir-fries, and casseroles. They can also be used as a low-carb replacement for pasta.
Experiment with different flavors: Zucchini noodles have a mild flavor, so they can be easily customized with a variety of sauces and seasonings. Try tossing them with olive oil and Parmesan cheese, or adding them to a stir-fry with your favorite vegetables and protein.

Conclusion:

Zucchini noodles are a delicious and healthy way to enjoy zucchini. They are low in calories and carbohydrates, and they are a good source of vitamins and minerals. Zucchini noodles can be used in a variety of dishes, and they are a great way to add more vegetables to your diet.