I adapted this one from Stephanie Alexander’s Cooks Companion, as I wanted a recipe I could put together a bit quicker, without worrying about getting the scales out. This is a really easy Zucchini Slice to make.
Tools
- 25cm square cake tin (this helps to cook evenly, so you don’t get soggy zones in the centre)
- Baking paper
- Borner V-Slicer or similar, to grate the Zucchini
- Mixing Bowl
- Wooden Spoon
Ingredients
- 3 medium Zucchini, coarsely grated
- 1 onion, finely chopped or coarsely grated
- 3 eggs, lightly beaten together
- 1 rounded cup of self-raising flour
- 1 good handful of chopped bacon or ham
- 1 small handful of grated cheese – tasty cheddar, parmesan or a mix ( I just use up whatever is in the fridge!)
- 1/3 cup olive oil
- Fine black pepper
- 1 tomato or 3 cherry tomatoes
Method
Preheat oven to 180℃
Lightly oil the cake pan, and line the bottom with baking paper.
Put the grated zucchini, onion, chopped bacon/ham and cheese into a mixing bowl.
Add flour and pepper, and stir to coat all the ingredients.
{I have an (unproven) theory that this helps the ingredients stay evenly spread when baking, instead of sinking to the bottom.}
Add the eggs and the oil, combine until it is all wet. You can add a little more oil if needed.
Scoop into the cake pan, and spread and smooth with the back of your mixing spoon.
Cut 9 slices of a big tomato, or cut 3 cherry tomatoes into thirds.
Place Tomatoes into the measuring cup you used for the olive oil, and swirl to coat them.
Then place tomatoes onto the top of the mixture, to mark out the nine slices.
Place in oven for 30 minutes. Check that it is evenly brown on top.
Leave to cool in the pan.
Cut into 9 slices.
Serve warm or cold. Smaller pieces make a nice side dish to tinned Tomato soup.
Also excellent reheated in a sandwich press to give a crispy edge.
I hope you enjoy this easy zucchini slice, it is a recipe that doesn’t create a lot of washing up, and is an ideal easy zucchini slice for using up ingredients in the fridge.