A solid Zucchini Slice recipe bulked up with spelt flour and sweet potato and perfect for meal prepping and packing in school lunches.
- 2 tablespoons olive oil
- 2 bacon rashers, finely diced
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 large zucchini, grated (220g)
- 1 small sweet potato, peeled and grated (200g)
- 1 small red capsicum, finely diced
- 2 spring onions, sliced (green only)
- 1/2 cup packed mozzarella cheese, grated
- 1/4 cup fresh parsley, chopped
- 4 organic eggs, lightly whisked
- 1/4 cup milk
- 1 cup self raising flour
- sea salt flakes and black pepper, to taste
- Preheat oven to 180C (convection)/ 160C (fan-forced). Grease and line a shallow, rimmed 20X30cm baking tray with baking paper.
- Heat one tablespoon of oil in a frying pan on medium. Add bacon, garlic and onion. Sauté for 3-4 minutes until the mixture starts to caramelise, tossing to avoid sticking. Add capsicum and spring onions. Cook for another 2 minutes until glossy.
- Remove from heat and scrape the pan roasted veggies into a large bowl. Add the zucchini, sweet potato, cheese, parsley, eggs, milk, flour, remaining tablespoon of oil and seasoning to the bowl. Make sure you season the batter well with salt and pepper.
- Mix gently with a wooden spoon until thoroughly combined.
- Pour into the prepared tin and bake in the oven for approximately 35 minutes until golden on top and cooked through.
- Turn off the oven and let the slice sit in the warm oven for 5 minutes.
- Remove from the oven and cool completely. Cut in squares and enjoy.
When serving for lunch boxes, I like to heat the slice quite hot in the microwave and then wrap it in triple foil with a dash of ketchup or hot sauce.
Slices can be wrapped in baking paper and frozen in freezer bags for up to 3 weeks.
Make It Vegetarian – Substitute bacon for chopped Swiss mushrooms.
Make It Gluten Free – Substitute regular flour for buckwheat flour and don’t forget to add a bit of baking powder.