I grew up on zucchini slice, or as my family called it, zucchini bake. As a kid, I wasn’t a huge fan because my mum put tomato in it and I hate tomato (only raw tomato. Sundried or tomato in sauces etc it fine. Raw tomato I cannot handle, I’m fussy.)
As an adult, it dawned on me I could make this whatever way I wanted and it has become an incredibly versatile dish for me. Plus, this is a dish that can be eaten hot or cold, is ideal for lunches and if you wanted, you could make it as muffins instead of a slice.
Here is my recipe, plus some variations at the end. It similar to my mums and is in the cookbook 26 Ingredients (which needs an update, originally published in 2009). 26 Ingredients has over 100 recipes based on a pantry of just 26 Ingredients, plus tips on using leftovers etc. There is everything from gourmet breakfasts to delicious desserts. Buy it and download straight away for just $4.95. More info here.
Serves 4 – 6
Cooking Time 30 – 40 minutes + 15 minutes preparation
3 zucchini, grated with skin on
1 large onion, diced
1 cup cheese, grated
1 cup self-raising flour
½ cup oil
4 eggs, lightly beaten
1 Cup ham, diced
1 cup of corn (I usually use frozen and throw them in the mixture still frozen because they will be baked)
Preheat oven to 180ºC/350ºF and grease a casserole dish
Place all ingredients in a large mixing bowl and mix well
Pour into greased dish and bake for 30-40 minutes
*Zucchini Bake can be frozen for 1 month
Add sliced tomato on top
Dice 1 tomato and mix it through
Add other vegetables like chopped mushrooms, capsicum or sundried tomatoes
Use other meat – diced a leftover sausage if you don’t have ham or shredded roast chicken. Any precooked meat chopped up works well.
Leave out the meat and go vegetarian!
How do you like your zucchini slice?