Zucchini slice recipe

Zucchini slice is among those “secret” food items which are quick and easy to prepare using just a few ingredients in the pantry and leftovers. Is it a quiche? Are you referring to it as frittata? You can’t but cook the recipe once, and you’ll soon become one of your go-to healthy meals for picnics, lunches, party snacks, and much more.

It might look like a quiche. However, it’s not. Not quite. Its texture is from cornbread. It could be a delicious muffin or perhaps a fluffy pancake. It could be called an egg and bacon slice (with nutritious zucchini!) or a pie that is impossible to make because it’s impossible to make a mistake!

It can be made in a variety of different ways. Some will make it taste identical to the pie without crust or frittata made of vegetables. But if you do it as I recommend here, it will taste an entirely different experience.

The most notable differentiator is that it’s a bit firmer than the traditional quiche (it is the perfect snack for a finger! ).more nutritious and simpler to prepare as there’s no messing about making the crust.

You can create zucchini slices in a vast round baking tray to easily slice them into many rectangular or square portions. Great for picnics, lunch boxes, and snacks or to put in your freezer for later use.

Zucchini slices are delicious cold or hot. This makes it perfect for picnics, lunch boxes and parties, or even simple meals – possibly destined to become a family favorite.

What is the best zucchini slice?

I don’t claim that a recipe is the most delicious frequently, but if I believe it’s the best, I’m not afraid to tell you that! Here are the reasons I think this is the most simple zucchini cut (or cut of courgette if from the UK):

This is a basic egg-based recipe with seven ingredients with salt and pepper, of course, as well as additional cheeses if you prefer.

The texture is firm and not spongy. The overall effect is light. Imagine an amalgamation of the pancake and quiche!

Since it is well-held together as it is well-kept, it’s ideal for finger food kids – – or anyone!

It’s loaded with deliciousness comprising six eggs, onions, and lots of zucchini/courgette that has been grated.

It’s filled with flavor. It’s also packed with delicious bacon, sweet onions, plenty of pepper and salt (the most important thing!), and three delicious cheeses.

It’s a beautiful large pan of slices that will provide enough for between 10 and 20 meals.

What ingredients do you require?

If you own an average to large-size zucchini, you probably have most, if not all, of the other ingredients needed.

EggsYou must have 6. I only use the highest quality I can find because eggs form the foundation of the recipes. Six eggs may sound like an amount, but you will get a large pan of eggs.

The flour is an entire cup. I use self-raising flour so that the mixture expands slightly. The flour is what binds everything and assists in creating a sort consisting of a thick, dense dough.

Oil: A few zucchini-based recipes use a lot of fat. I prefer adding only a couple of tablespoons of olive oil to the recipe. It enhances the delicious flavor and helps make the cake like a savory muffin.

Pan-fried bacon and onion: Some zucchini slice recipes don’t include pan-frying. I’ve tried this and do not recommend it. It’s certainly faster, but the raw onions provide excessive moisture. Cooking will also bring out the extra flavor!

Zucchini/Courgette: You need just one medium to large zucchini – grated. The trick is to blot the zucchini with kitchen paper to remove some of the water. If you don’t, your slice will still taste delicious but could become a little liquid.

If you’re interested, using a food processor to cut the zucchini is OK. I typically grated it using a hand grasped grater as I dislike cleaning my food processor!

Cheeses I prefer to include a whole cup of delicious cheddar cheese. I also like adding Parmesan cheese on top to add a little more flavor. Dotting some ricotta cheese over makes it taste extra tasty, like a gourmet zucchini slice!

You can also make zucchini slices without cheese entirely, as there will be plenty of flavor in it thanks to bacon and other components.

The seasoning The process of seasoning it properly is crucial. The salt and the pepper are ground into it before I pour it into a pan, then again on top before I put it into the oven.

How to make zucchini slices

The step-by-step instructions below will assist you in creating the perfect recipe the first time. Scroll to the end to find the entire recipe with ingredient quantities.

This delicious egg slice is simple to make. The hardest (and messy!) aspect is the grating. After that, the process is simple.

It takes about fifteen minutes to put the slice into the oven. Bake for about 30 minutes, and you’ll get an excellent piece of bread that can go far.

Instructions for freezing and reheating

Slices of baked zucchini is good to keep in the refrigerator for a couple of days; however, it’s ideal for freezing.

I prefer to wrap each slice in aluminum foil and stack them in a freezer bag to freeze. I usually freeze a few larger pieces for me and Mr. Scrummy and some smaller small square pieces for our boy.

They’re great for getting them early for leisurely breakfast, lunch, or even lunch boxes.

You can keep the slices in the freezer indefinitely for 3 to 6 months.

I typically let my slices cool (if it’s been frozen) and then heat them by using an air fryer. It takes approximately 5 mins at 170C/340F. If you don’t own an air fryer, you could quickly reheat them in the oven at the lowest setting (20 to 20 minutes of 160C/320F should be about right).

You could even microwave it for a minute or two if you’re not worried about the slice not being perfectly crisp on top.

What type of pan do I need?

I use a 20cm by 30cm (8 12”) baking tray with relatively high sides. If you’re located in Australia, the Lamington Pan is the best! It is also possible to utilize a rectangular oven dish. Do not fret if the word you use doesn’t match exactly. Try to use the exact dimensions, and your recipe should be successful.

Why does my zucchini slice become not as firm?

There was a lot of moisture in the zucchini. This time around, squeeze as much as you can after grating. Spread it on a kitchen towel and then wipe it. You don’t need to remove the whole thing, but removing most of it will stop your zucchini slices from becoming mushy.