Zucchini Slice
This recipe started out as a traditional zucchini slice with minimal ingredients, which I have modified and added to over time - it originates from a base recipe graciously shared with me by a co-worker many years ago.
It is a fab grab-and-go breakfast option that also doubles as an easy lunch or dinner served with a side salad. A great dish for meal prep for the week ahead, this slice stores in the fridge for 3-4 days and freezes well.
Ingredients:
1 onion diced + 1 tbsp EVOO
5 eggs
1/4 cup EVOO
1 tsp turmeric powder
1 cup SR flour (gluten free if desired/required)
375g zucchini - grated (approx. 2 small-med sized)
1 carrot - grated
1 cup baby spinach leaves - torn
1/2 bunch flat leaf parsley - chopped
1/2 tsp dried chilli flakes (optional)
(EVOO = Extra Virgin Olive Oil)
Preheat fan forced oven to 180°C.
Line a 20cm x 20cm square baking tin/pyrex dish.
Sauté onion in 1 tablespoon of olive oil for approximately 5 minutes, or until onion is transparent. Allow to cool slightly.
Mix eggs & olive oil well with a fork.
Add in turmeric, salt & pepper to taste.
Fold through flour until well combined.
Add in zucchini, carrot, spinach, parsley, chilli flakes and onion.
Mix well to combine.
Spread evenly in baking tin.
Bake for 30-40 minutes until cooked through and golden on top.
Slice and serve!
*Sliced leek also works well in place of onion.
*Spinach could be replaced with other leafy greens such as Tuscan kale.
