This is the only zucchini slice that I make. It is made with dehydrated zucchini, rather than freshly grated zucchini, resulting in a perfect finish every time. If you want to find out how to dehydrate zucchini at home, you can click here.
Using dehydrated zucchini you will have perfect zucchini slice all year round!
- 6 eggs
- 125 ml milk
- 3/4 cup dehydrated grated zucchini, lightly packed
- 1/2 cup frozen sweet corn kernels
- 1/2 cup frozen peas
- 1/2 cup red capsicum, diced
- 2 spring onions finely sliced
- 2 bacon rashers finely diced
- 3 tbsp gluten free flour blend*
- 1/2 tsp finely chopped rosemary
- 100 g grated cheddar
- 4 tomatoes thickly sliced (at least 1/2 cm thick)
- salt and pepper
- rosemary sprigs to garnish
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Preheat oven to 180˚C (170˚C Fan)
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Line a baking dish (20cm x 25 cm) with baking paper, leaving the edges standing above the top of the dish.
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In a bowl, whisk together the eggs and milk until well combined. Add the dehydrated zucchini and set aside.
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Put the peas and corn into a small bowl and cover with boiling water. Leave for 2-3 minutes and then drain.
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Wipe out the bowl and return the drained peas and corn to the bowl, then add the capsicum, spring onion, bacon and rosemary to the peas and corn, and then add the flour and stir well to coat.
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Combine the zucchini and egg mixture, along with half of the cheese, and the vegetable and bacon mix, stir well, making sure that everything is well combined. Season to taste with sea salt and freshly ground black pepper.
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Pour the mixture into the prepared baking dish, sprinkle with remaining cheese, arrange tomatoes on top, and finish with a few sprigs of rosemary.
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Bake for 40-45 minutes until the egg has set and the tomatoes have begun to brown a little.
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Serve warm or at room temperature.
- This is a wonderful way to use dehydrated zucchini! No wet mushy zucchini slice, it's packed with flavour, and all you need is some lightly dressed salad leaves to serve!
- I love using one of my old enamel dishes to bake the slice in - I line the dish because the dishes are so old (one was my mum's, the other my gran's). The slice just lifts out for easy portioning, and cleaning.
- I also have a jar of dehydrated shallot tops on my shelves, very handy when you discover there are no spring onions on hand.
- This slice can be made with gluten free flour or wheat flour. I make up my own gluten free flour blend, but you could use a store bought one, or one of your own choosing.
Links to my zucchini/courgette recipes:
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