Best Zucchini Noodle Slice Recipes
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
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