Easy Zucchini Slice
This healthy and delicious zucchini slice is not just for the kids lunch box. It can be a nourishing make ahead breakfast and delicious take to work lunch.
After a hot Melbourne summer zucchini’s are abundant and cheap. This recipe which I adapted from my sister’s go to recipe is easy to make and uses many ingredients you probably already have at home. I was facilitating a bunch of classes for Jamie’s Learn Your Fruit and Veg program and took home some extra zucchini’s, so I had to do something yummy with them.
Pop in your lunchbox with a little side salad for a healthy and filling lunch, or have a single piece for a mid-morning snack. We have also been taking this to work for a easy breakfast. Zucchini slice is a big winner!
This makes a great breakfast served hot with a slice of crusty bread.
Keeps well in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.
Change it up a little by adding some bacon or prosciutto, some roasted pumpkin or even some tofu in place of the ricotta for extra protein.
3 medium zucchini, grated and squeezed of excess juice
1/2 brown onion, diced
1 cup wholemeal self raising flour
1 garlic clove, diced
handful of fresh basil
1 cup parmesan or tasty cheese, grated
1/4 cup ricotta
1/4 cup greek yoghurt
1/2 cup extra virgin olive oil
salt and pepper, to taste
Preheat the oven to 180C
Mix together the zucchini, onion, flour, garlic, basil and half the parmesan until combined.
Add the remaining ingredients and stir until thoroughly combined.
Pour into a greased and lined 28x22cm rectangular slice tin. Sprinkle over the remaining parmesan. Bake in the oven for 45-50 minutes, until cooked through and golden brown on the top.
Stand until cool and then slice into 6 squares for adults, or 8 squares if just for children. Perfect cold in a lunch box or heat up quickly in the microwave.
Let me know your thoughts below!