This simple slice has been a part of New Zealand and Australia’s family food culture for a very long time, it is certainly something I remember my Mum making. It can be as plain or as complicated as you like but starts with a base recipe that is delicious enough all on its own – just look at the list of optional ingredients in the recipe though and you will see how easy it is to make this recipe your own.
During a visit last year my eighty year old Mum and her ninety year old sister volunteered to help me cater for a hens party my daughter was hosting. Having gamely offered to help, Mum and Sylvie spent an entire day in the kitchen with me – at one point suggesting this zucchini slice that they both still make (both with there own special touches!) feeling it would work well with the rest of the menu. I left these two amazing women to it and needless to say the slice was a big hit. It reminded me that many of the old favourites became favourites for good reasons. It also reminded me that one of the original reasons I started this blog was so that I could share special family favourites with my family and friends scattered locally and around the world, and in doing so feel that they are still sharing my table.
This recipe also fits with my challenge of sharing quick, easy, affordable meal ideas. It is simple, very versatile and extra appealing in that it is almost better cold, making it a great lunch on the run or lunch box item. It can also be made in individual large or mini muffin size portions (adjust your timing if making mini muffins) – put a cherry tomato on the top….. It is delicious eaten as is but I also like to cut the slice in half and fill it as I would a sandwich and so the options go on and on.
The recipe with add ons
- Approx 375 grams or 3 medium size zucchini
- Optional extra vegetables such as carrot, corn, wilted spinach, tomato
- Optional fresh herbs such as parsley, thyme, origanum
- 1 onion
- 5 large eggs
- 1 cup grated cheese – tasty/edam/gruyere …..
- 1/2 cup of oil or milk
- 1 cup flour (I used wholemeal) and a heaped teaspoon baking powder OR 1 cup of self raising flour OR 1 cup of gluten free flour.
- Salt and pepper
- Optional cubed or crumbled feta cheese, olives or sun-dried tomatoes
- Optional meat additions such as finely chopped bacon, chorizo sausage, chicken…….
- Optional seeds or pine-nuts to sprinkle over top.
Pre heat oven to 180 – 200 ‘ C
Grease or line a baking tin
Into a large bowl add
5 eggs and milk or oil, 1 teaspoon of salt and a grind of pepper and whisk to combine
Grated courgettes ( I used the box grater on the course grate option) and squeezed the courgettes to remove a little of the water ( I did this in my hand over the sink).
Any other vegetables you would like or have to use – I cooked 2 cobs of corn and cut the corn off the cob into the bowl. Grated carrot, spinach or cherry tomatoes are nice additions.
Toss through your flour.
Finely chop any herbs and add to the bowl.
Finely chopped onion and add to the bowl.
Grate cheese of choice and add Saving a handful to garnish the top with before baking.
Add meat if using.
Mix well and taste to check seasoning.
Sprinkle over any seeds or nuts and even pop a few cherry tomatoes strategically / artistically on top
finish with a final sprinkling of cheese.
Spoon into a medium size square slice tin and bake for 40-45 minutes.
Here I have laddled the mix into paper lined muffin pans and cooked for forty minutes.
I hope you will make these your own and enjoy.