Best Zucchini Slice Recipes

ZUCCHINI SLICE

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.

ZUCCHINI SLICE

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.

ZUCCHINI & VEGETABLE SLICE

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.

ZUCCHINI AND NOODLE SLICE

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 AND SEMI-DRIED TOMATO SLICE/BAKE

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.

ZUCCHINI & NOODLE SLICE

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).

LUNCH BOX ZUCCHINI SLICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 6x10-inch baking pan thoroughly with oil.
• Mix zucchini, eggs, onion, flour, carrot, bacon, Cheddar cheese, salt, and pepper together in a large bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until fully set, 30 to 40 minutes. Cool before slicing.

ZUCCHINI, HAM AND PUMPKIN SLICE

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.

LUCY'S ZUCCHINI SLICE

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.

ZUCCHINI PROSCIUTTO AND TOMATO SLICE

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.

LOW-FAT ZUCCHINI SLICE

Steps:

• Lightly beat eggs.
• Add remaining ingredients& mix thoroughly.
• Spread into greased slice pan.
• Cook in a moderate oven for about 30 minutes or until brown.

TOMATO, ZUCCHINI & OREGANO SLICE (21 DAY WONDER DIET: DAY 20

Steps:

• Preheat oven to 200°C Line a small loaf pan with a strip of baking paper.
• Place tomatoes in pan. Bake for 10 minutes.
• Meanwhile, combine egg, egg whites, cheese and garlic in medium jug.
• Remove tomatoes from oven, reduce oven temperature to 160°C.
• Sprinkle tomatoes with zucchini and oregano. Pour over egg mixture. Bake about 25 minutes or until set.
• Serve slice with spinach.