Best 8 Zucchini Slice Recipes
Zucchini slice is a simple, yet delicious dish perfect for using up an abundance of zucchini. It can be served warm or cold, making it a great option for both summer gatherings and packed lunches. Zucchini slice is highly adaptable as it can be tailored to individual tastes, allowing for the inclusion of various ingredients such as cheese, ham, bacon, or vegetables. Its versatility allows it to be served as a main meal, side dish, or appetizer. Additionally, zucchini slice can be easily modified to suit different dietary restrictions, making it an inclusive option for all.
Let's cook with our recipes!
ZUCCHINI SLICE
Make and share this Zucchini Slice recipe from Food.com.
Provided by Chrissyo
Categories Lunch/Snacks
Time 1h
Yield 12 slices
Number Of Ingredients 7
Steps:
- Grate unpeeled zucchini.
- Chop onion and bacon.
- Combine bacon, onion, zucchini, cheese seasoning eggs and oil with sifted flour.
- Pour into lightly greased slice baking tray and bake in a moderate (180C) oven for 30 to 40 mins or until cooked.
Nutrition Facts : Calories 197.6, Fat 14.5, SaturatedFat 3.6, Cholesterol 84.9, Sodium 272.5, Carbohydrate 10.8, Fiber 0.8, Sugar 1.4, Protein 6.2
ZUCCHINI SLICE
Grated zucchini is incorporated into a savory batter to make this casserole. Delicious with salad or vegetables, or cold the next day on a picnic.
Provided by MCKENZIEMC
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x4 inch loaf pan.
- In a large bowl, mix together zucchini, onion, cheese, eggs, oil, and self-rising flour. Spread mixture into prepared pan.
- Bake in preheated oven for about 40 to 45 minutes, or until set and golden.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 21.7 g, Cholesterol 171.6 mg, Fat 27.5 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 7.1 g, Sodium 368.4 mg, Sugar 3.1 g
ZUCCHINI & VEGETABLE SLICE
In Australia, 'slice' describes any food such as a cake or biscuit that is cut into squares in the tin or dish, and lifted out with a knife to serve. The best comparison is to call it a cake or a loaf, but it is definitively a savoury dish to be served with either hot vegetables or salad, or on its own as a snack, perhaps with your favorite sauce.
Provided by Sageca
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place grated and chopped vegetables into a large basin together with flour and 2/3 cup grated cheese.
- Reserve 1/3 cup for top.
- Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
- Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top.
- Bake in a preheated 350°F oven for 45 to 50 minutes.
- This slice is delicious served hot and accompanied by salad, or cold with hot vegetables for a snack meal.
Nutrition Facts : Calories 530.4, Fat 35.5, SaturatedFat 6.9, Cholesterol 268.9, Sodium 602.4, Carbohydrate 39.4, Fiber 4, Sugar 5.9, Protein 14.4
ZUCCHINI AND NOODLE SLICE
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
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
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
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
ZUCCHINI AND SEMI-DRIED TOMATO SLICE/BAKE
A recipe modified from Sally Wise from her cookbook "From My Kitchen to Yours". This slice can be served hot or cold and can be made gluten-free or not. You can leave out the bacon for a vegetarian dish
Provided by Jubes
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 170°C Grease and line an 18cm x 28cm slice tin with baking paper.
- Whisk the eggs lightly in a large bowl.
- Add all remaining ingredients and mix well.
- Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the slice is set.
- Remove the slice from the oven and allow to stand for 5-10 minutes.
- Cut into squares to serve.
Nutrition Facts : Calories 551.4, Fat 44.5, SaturatedFat 13.8, Cholesterol 202.2, Sodium 805.1, Carbohydrate 19.4, Fiber 2.1, Sugar 4.5, Protein 19.2
ZUCCHINI PROSCIUTTO AND TOMATO SLICE
Great as snack on its own or as a side. Can be served hot or cold and great for a picnic. Light sour cream can be used just as well.
Provided by Tisme
Categories Lunch/Snacks
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Brush a square 19cm non-stick cake pan with oil to lightly grease it.
- Combine zucchini, prosciutto spring onions and sun driedtomatoes in a bowl. Spoon over base of prepared pan and season with pepper.
- Combine egg, sour cream, parsley garlic and cheddar cheese in a jug & pour over the zucchini mixture.
- Mix together the cheeses and sprinkle the combined gruyere and parmesan.on top of mixtue.
- Bake in oven for 40 minutes or until just set, when set remove from the oven and set aside in pan for 5 minutes to set.
- Cut into squares to serve.
ZUCCHINI, HAM AND PUMPKIN SLICE
I was given a whole heap of zucchini and made various slices out of them. This one turned out great and is a change from the usual zucchini, bacon and carrot version. Cheese can be easily added to suit your own tastes. Other veggies such as broccoli and capsicum work too. Inspired by an Aussie cooking mag.
Provided by Calms79
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C (180C Fan forced). Line a 20cm square baking pan with baking paper.
- Heat oil in pan over moderate heat. Cook onion and garlic, stirring, for 3 minutes. Add ham and cook for another 2 minutes.
- Whisk eggs with milk in large bowl. Add zucchini, pumpkin, and ham mixture. Fold flour through mix and season with Italian herbs and salt & pepper to taste. Spoon mix into prepared pan.
- Bake for 35- 40 minute, until slice is golden and set. Cool for 5 minutes in the pan before slicing.
Tips:
- Use a sharp knife to thinly slice the zucchini. This will help the zucchini cook evenly and prevent it from becoming soggy.
- Grate the zucchini instead of slicing it. This is a great option if you want a finer texture in your zucchini slice.
- Add some other vegetables to your zucchini slice. Some popular options include onion, bell pepper, corn, and carrot.
- Use a variety of cheeses in your zucchini slice. This will add flavor and richness to the dish.
- Don't overcook the zucchini slice. It should be cooked through, but still slightly firm.
Conclusion:
Zucchini slice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up zucchini and other vegetables. With its simple ingredients and easy preparation, zucchini slice is a perfect meal for busy weeknights.
Whether you like your zucchini slice cheesy, veggie-packed, or somewhere in between, there's a recipe out there for you. So next time you're looking for a quick and easy meal, give zucchini slice a try.
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