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Zucchini slice: photo of the dish
Illustrative photo: Valereee — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Zucchini slice

An Australian savoury slice made with grated courgette, bound with eggs and cheese and baked in one block, then cut into squares. It's a staple of Australian buffets, picnics and lunchboxes, eaten warm or cold.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180°C (160°C fan) and line a 20 cm square tin with baking paper.
  2. Grate the courgettes, sprinkle with salt, leave to drain for 10 minutes, then squeeze them firmly in a clean tea towel to remove the water.
  3. Fry the sliced onion and chopped garlic in the olive oil for 5 minutes, without browning.
  4. In a bowl, beat the eggs, then add the flour, cheese, parsley, nutmeg, pepper and the drained courgettes.
  5. Stir in the onions and garlic and mix well to get a smooth, fairly thick batter.
  6. Pour into the tin, smooth the surface and bake for about 35 minutes, until the centre is firm and the top is golden.
  7. Let it cool for 10 minutes before cutting into squares.

Variations and tips

Indulgent version. Add bacon bits fried with the onion for a richer slice.

Summer version. Replace half the courgettes with drained sweetcorn for more colour.

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Original Ecomely recipe.