Zucchini Slice
Zucchini Slice is an easy and healthy recipe for breakfast, lunch or dinner! Similar with different techniques to our Gluten Free Zucchini Slice and Zucchini Slice Muffins all are popular Zucchini Recipes.
Servings: 8
Calories: 223kcal
Equipment
- Baking dish (28 x 17.5 x 5 cm)
- Food processor
- Mixing bowl
- Wooden spoon
- Glass measuring jug
Ingredients
Zucchini Slice
- 500 grams zucchini Note 1, 2
- 600 grams bacon, diced Note 3
- ¾ cup grated cheese
- 1 cup cream Note 4
- 8 eggs free range
- ½ cup plain flour
- ½ tablespoon garlic powder Note 5
- 1 tbs dried onion Note 5
- salt to taste
Mustard Yoghurt Drizzle
- ½ cup greek yoghurt
- 2 tablespoon Hot English mustard Note 7
Instructions
Zucchini Slice
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Crack eggs into a jug and whisk to combine.
- Add cream salt, garlic powder, dried onion and flour to eggs, then whisk to combine
- Use a knife to cut the top and tail ends of the zucchinis then use your food processor to shred your zucchini
- Add zucchini to a medium mixing bowl and use a paper towel to squeeze any extra water out.
- Pour egg mix over the zucchini bacon mix , then stir to combine.
- Transfer zucchini bacon mix into prepared (spray oil) baking dish and use a spoon to flatten the top so the batter is evenly spread out.
- Oven bake the zucchini slice for 50-60 mins. Note 6
Mustard Yoghurt Drizzle
- Add yoghurt and mustard to a small bowl and stir to combine.
Video
Notes
- Note 1 you can use a food processor to slice your zucchini, an alternative is a vegetable grater which will produce much the same effect
- Note 2 choose the smallest size of zucchini you can get as these will have the least water.
- Note 3 go for the pre diced bacon to make it a simple matter of adding it into the mixing bowl.
- Note 4 Some recipes use oil for a zucchini slice. That combination is not nearly as good and tasty and the smooth consistency of the cream and egg. Whisking them together creates a delightful silkiness that is far beyond what oil could achieve.
- Note 5 An Australian Tablespoon measures 20ml so ½ is 10ml ie 10 ml/grams of garlic powder and 20ml/20grams dried onion.
- Note 6 The slice needs to be cooked all the way through. This means the edges if the slice will lightly brown whist the top looks nice and yellow still. Once the edges are brown and there is no wobble when you use an oven mitt to grab and gently shake your baking tray, turn the oven off and leave it to sit in there whilst it cools down. You can also use a skewer inserted into the middle of the slice to test and see if it is dry ie no wet egg once pulled out. A third option I also use is to remove the slice tray from the oven (using an oven mitt) and lightly press with the tip of a finger in the centre of the dish. If it is cooked properly there will be a slight resistance, ie bounce back of the egg. If there is no resistance, it just needs a little bit more time.
- Note 7 You can use mild mustard eg Dijon if you prefer (it will be less bright in colour)
Nutrition
Calories: 223kcal | Carbohydrates: 4g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 216mg | Sodium: 145mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 906IU | Vitamin C: 12mg | Calcium: 132mg | Iron: 1mg