Although I have eaten Zucchini Slice many times, I have never actually made it which may be surprising given my vegetarianism. When a friend asked me to make it for a work lunch she was attending I didn’t have a recipe at hand so I scoured the interweb for inspiration.
This was also the perfect opportunity to use a large rectangular springform pan I bought many months ago. As the pan is 38cm by 25cm I had to make a large quantity of mixture and the bulk of the inspiration for the recipe came from the Zucchini Slice on the Exclusively Food blog. I added the sweet potato for a bit more flavour, and because I love sweet potato.
Using my trusty KitchenAid food processor, I used the 6mm grater plate to grate the zucchini and sweet potato.
The finely diced onion was cooked until transparent and added to a large mixing bowl with the zucchini and sweet potato.
I actually had to transfer the mixture to my big stockpot as the largest mixing bowl I had was not quite big enough for me to mix all the other ingredients through without most of it ending up on the bench.
The flour and cheese were then added to the stockpot as well as the egg and oil which had been whisked together.
Everything is then stirred to thoroughly combine.
The mixture is poured into the lined springform pan and put in the oven to cook for approximately 1 hour.
Once cooked through, and golden on top, remove the slice from the oven and allow to cool.
Remove from the pan, peel away the baking paper and cut into slices to serve.
I actually prefer to eat the slice warm/hot, but it is also quite tasty cold.
| Cook Time | 60 minutes |
| Servings |
|
- 1 kg zucchini
- 500 g sweet potato
- 1 onion large
- 9 egg(s)
- 1 1/2 cups cheese I used a four cheese blend
- 1 1/4 cups self-raising flour
- 1/2 cup vegetable oil
- To taste salt and pepper
- 200 g bacon optional
Ingredients
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|
- Preheat the oven to 180°C and line your pan with baking paper.
- Grate the zucchini and sweet potato and set aside.
- Finely dice the onion and cook until transparent. If using bacon, add to the pan with the onion.
- Add the zucchini, sweet potato, onion (and bacon), cheese and flour to a large mixing bowl.
- Whisk the eggs and oil together and then add to the mixing bowl.
- Stir until all ingredients are thoroughly combined then pour into the lined pan.
- Bake in the preheated oven for approximately 1 hour, until the slice is cooked and golden on top.
This looks tasty. I’ve pinned it to my “vegetables” board. It will make a perfect Meatless Monday meal. Thanks for sharing the recipe.
This looks great, pinning to my healthy eating board. Followed you here from the Clever Chicks Blog Hop, thanks for sharing.
Great recipe!My mother-in-law make something like this but your looks bether 😉
I’ll try it
thanks for a goor prepare tutorial!
hugs from Greece
Thank you for visiting Anastasia, and from Greece nonetheless (it blows me away how people from afar have come across my blog). The internet certainly has its positive sides that’s for sure. Would love to hear how you go when you make it and whether it turns out anything like your mother-in-laws 🙂
Hi Cath! This is the first time I’ve seen your website and the zucchini slice recipe looks delicious! Do you have any idea about how many cups of zucchini and sweet potato are used, rather than the metric weight? Thanks!
Hi Bonnie. I can only guesstimate the number of cups as I always weigh my ingredients. This website says that 375g of zucchini is about 3.5 cups which would mean a little over 9 cups in this recipe. Using a similar ratio for the sweet potato it would probably be about 3-4 cups. I hope this helps a little and thank you for stopping by.
Great recipe! Ill try it today. I have lot of zucchinis in my garden in Estonia! Thanks for sharing!
Hi Sirle. I hope your zucchini slice making went well and thank you for stopping by my little blog. Have a great weekend!