Best Lucys Zucchini Slice Recipes

Lucy's Zucchini Slice image

Provided by Perfect Pixie

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
1 large onion, finely chopped
4 medium zucchini, grated coarsley
3 slices bacon, chopped finely
1 cup cheddar cheese, grated
3/4 cup self raising flour
1/2 cup vegetable oil
4 eggs, lightly beaten

Steps:

grease a 19cm x 29cm slice pan with oil.
heat oils in a small pan, cook onion, stirring until soft, you will know this when it goes a bit white and see through.
combine onion with remaining ingredients in medium bowl.
mix well.
spread mixture into prepared pan.
bake in moderate oven 35 minutes or until golden on top and firm.

Nutrition Facts : Calories 263.4, Fat 20.8, SaturatedFat 5.6, Cholesterol 101.1, Sodium 163.3, Carbohydrate 11.6, Fiber 1.3, Sugar 2.2, Protein 8.2

Juicy Lucy image

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0

Steps:

Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

Zucchini Slice image

Provided by Chrissyo

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

Australian Zucchini Slice image

Provided by Melissa Clark

Time 1h

Yield 8 servings

Number Of Ingredients 13

1/3 cup plus 2 tablespoons extra-virgin olive oil, more for the pan
1 large leek, white and light green parts, halved and thinly sliced into half moons (1 1/2 cups)
4 garlic cloves, finely grated or minced
1/3 cup coarsely chopped green olives
1/3 cup coarsely chopped pickled peppers (such as jalapeños and pepperoncini)
1 1/4 teaspoon kosher salt (such as Diamond Crystal), more as needed
5 large eggs
2 small zucchini, about 14 ounces, grated (2 1/2 cups)
1 cup shredded Cheddar
1/2 cup coarsely chopped cilantro, basil or dill (or a combination)
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons baking powder
Flaky sea salt and chile flakes, for serving (optional)

Steps:

Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan.
Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool.
In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth.
Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.