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!
Category:
Brunch, Light Lunch, Light Meal, Picnic
Style:
Australian
Keyword:
Courgette, Courgette Slice, Dehydrated Courgette, Dehydrated Zucchini
Quantity: 4 - 6 serves
Author: sbaskitchen
-
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
-
Preheat oven to 180˚C (170˚C Fan)
-
Line a baking dish (20cm x 25 cm) with baking paper, leaving the edges standing above the top of the dish.
-
In a bowl, whisk together the eggs and milk until well combined. Add the dehydrated zucchini and set aside.
-
Put the peas and corn into a small bowl and cover with boiling water. Leave for 2-3 minutes and then drain.
-
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.
-
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.
-
Pour the mixture into the prepared baking dish, sprinkle with remaining cheese, arrange tomatoes on top, and finish with a few sprigs of rosemary.
-
Bake for 40-45 minutes until the egg has set and the tomatoes have begun to brown a little.
-
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.
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Yum
Links to my zucchini/courgette recipes:
Cooking with SBA’s Kitchen
The next session is scheduled for:
Date: Friday 9 February 2024
Time: 10:00 – 14:00
Venue: Maffra Neighbourhood House, 31A Thomson St, Maffra VIC 3860
Cost: $55.00 per person
Bookings: Maffra Neighbourhood House Ph: 0422 335 155
Max. participants: 6
On the menu: Summer Harvest Salsa (a real family favourite) ||| Pickled Zucchini Ribbons (the perfect addition to an antipasto board, or antipasto salad) ||| Pickled Zucchini (flavoured with ginger, lemon grass and coriander, ready to bulk up a quick stir fry) ||| Mum’s Zucchini Pickles/Relish (another family favourite, great with cold meat, on a ploughman’s platter, etc) ||| My Zucchini Slice made with dehydrated zucchini.
Preserving the seasonal glut of zucchinis and learning
how to use it right throughout the year.
Learn ||| Cook ||| Eat ||| Chat
If you have any questions, please don’t hesitate to contact me using the form below.
April saw the leaves turning and beginning to fall, carpets forming and palletes changing. I just love Autumn, the vivid colours, the crisp air, the falling leaves…
The yellow carpet of elm – peeking through to another garden room…
The Front Garden in Autumn – couldn’t resist the splash of red from the leaves of the
Continue reading →
Today I thought you might enjoy a stroll through our Vegie Patch. Lots of photos and very few words – A break from the kitchen…
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Aubergine / Egg Plant
The Aubergines / Egg Plants
Aubergine / Eggplant / Melanzano – Violetta di Firenze
Aubergine / Eggplant – The Flower
Aubergine / Egg Plant – Lebanese
Aubergine / Eggplant – The Flower
Aubergine / Egg Plant – Hand-Grafted Bonica
Beans
Bean – Climbing – Purple King
Bean – Borlotti – a failure
Bean – Dwarf – Gourmet Delight
Beets
Beetroot
Swiss Chard
Berries
Brassicas
Broccoli – Romanesco
Broccoli – Romanesco
Brassicas – looking a bit mottly
Corn
Courgette / Zucchini
Courgette / Zucchini
Courgette – Zucchini – Gold Rush
Courgette – Zucchini – Ronde de Nice
Cucumbers & Cornichon
Flowers
Calendula for the bees and our salads
Nasturtiums
Green Stuff
Lettuce – Oak Leaf – running to seed
Red veined sorrel
Rocket
Sorrel
Herbs & Aromats
Chives
Coriander flowers – Seed Saving
French Tarragon
Garlic Chives
Horseradish
Lemon Grass
Lemon Verbena
Oregano
Parsley
Vietnamese Mint
Basil
Mint
Onions
Shallots
Spring Onions
Spring Onions & Clumping Red Spring Onions
Other Stuff
Asparagus – from Navarre – it was so hard not to pick it this yet
Celery
Florence Fennel
Peas
Peas – Telegraph – all finished
Snow Peas
Peppers
Capsicum – Long Sweet Yellow
Capsicum – Sweet Mama
Chilli Apache
Potatoes
Pumpkins
Pumpkin – a baby
Pumpkin – Turkish Turban
Pumpkin Flower
Pumpkin Vine – From the Compost
Rhubarb from Navarre
Rhubarb from Navarre
Rock Melon
Rock Melon – From the compost
Rock Melon – Noir des Carmes
Seed Saving
Coriander flowers – Seed saving
Parsley – Continental – Seed Saving
Swiss Chard – Seed Saving
The Bees
Coriander Flowers – for the bees
Cornichon flower being polinated by these wonderful little friend
Pumpkin – The bees at work – First there were two
Pumpkin – The bees at work – Then Three
Pumpkin – The bees at work – Then four – a bit of a party happening!
Savoury – The bees at work
Tomatoes
Tomato – Yellow Pear
Tomatoes – Andy’s – seeds from our late friend and neighbour – he was such a wonderful source of knowledge
Tomatoes – From the compost
Tomatoes – Green Tiger
Tomatoes – Rouge de Marmande
Tomatoes – Rouge de Marmande
Tomatoes from the compost
My favourite pics…
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I hope that you have enjoyed joining me on a stroll through our vegie patch. It’s one of my favourite places to be. Can you believe that just three months ago, we did not have a vegie patch! I am looking forward to working and watching it through the seasons ahead.
Until next time…
Happy gardening and…
Bon appétit!
Links:
The Vegie Patch
