Zucchini Slice

Once my zucchini plants start producing, it can be hard at times to keep up with the speed of their production. In no time I can end up with overgrown zucchini, looking more like rather large marrows. Marrows are great stuffed and baked, but I prefer the smaller zucchini, so they need to be picked and used regularly. There are so many interesting ways and recipes to use zucchini. It doesn’t need to be just added to soups and stews, or sauteed in butter and garlic

The following is a recipe I have used to make a cross between and pastry-less quiche and a zucchini slice. I used to make a zucchini chocolate cake, which was amazingly delicious, once upon a time. It really shows the versatility of zucchini in cooking.

You can sometimes substitute one ingredient for another similar one, depending on your preference, or dietary needs, ie using different herbs or different flours. I am often substituting an ingredient for something else I have on hand at the time, in my cooking. The results do change with the different ingredient, but sometimes it changes for the better and other times it just ends up being a little different than it would have been. In the days before 24/7 supermarket shopping, people often only shopped once a week/fortnight, or even once a month. So if we didn’t have the exact ingredients left in the cupboard, we just knew to substitute where we could. It was normal for the times!

This Slice is really simple to prepare and tastes delicious!

Zucchini Slice Recipe


2 (organic) eggs
¾ cup spelt flour (or flour of your choice ie besan or chickpea flour, arrowroot or a blend of flours)
3 tablespoons chopped parsley (or fresh herb of your choice ie basil or oregano)
½ cup milk or milk of your choice ie oat or rice milk
1 small onion, finely chopped
½ cup grated cheese
½ cup chopped bacon (optional)
1½ – 2 grated zucchini
¼ – ½ tsp each salt and pepper
paprika to sprinkle on top plus some extra cheese, tomato slices & herbs (optional)

NB if you use chick pea flour, it is nice with curry powder added.


Place flour, eggs, and milk into a medium size bowl. Mix well. Then add the rest of the ingredients and mix.

Ingredients ready to stir together

Ingredients ready to stir together

Or as I did, put all the ingredients in a bowl and mix.
Grease a medium size baking dish with oil or butter. I lined the bottom with baking paper too, just to be sure the slice didn’t stick to the bottom. Put your mixture in and decorate the top with some extra cheese, tomato slices, smoked paprika and some extra herbs, for something special. I just added the tomato slices to this one.

Put it in the oven and Bake at 180C or 350F for about half an hour, or until it is set all the way through.

I check to see if it is set all the way through by just pressing it or jiggling the slice and seeing if it is still soft and mobile, or I stick a skewer in and see if it is covered with soft, uncooked mixture when I gently pull it out again.
When it has finished cooking, let it cool a little before slicing it, so it holds together better. And “Enjoy”!

That’s it! It is so easy and oh so delicious. The simplest foods can often be the nicest, most wholesome and delicious foods.

What are your favorite Zucchini recipes?

Shared on: Frugal Days Sustainable ways, Old-Fashioned Friday, Natural Living Monday


4 thoughts on “Zucchini Slice

  1. I will be trying that one next summer! My zucchini is long gone with the cooler weather hitting us the past few weeks. My favorite recipe is zucchini pizza casserole. You just layer the casserole,zucchini. pizza sauce, mozzerella cheese, and top with fresh oregano and chives. Bake in 350 degree oven about 30-40 minutes… It is pretty darn good and a fun way to get people who hate zucchini to eat it! lol…

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