Cheesy Zucchini Slice
This is just one of those solid recipes that works for any time of the day, travels well. It also keeps in the fridge for up to 5 days or can be frozen.
I have salted the vegetables to begin with as opposed to sautéing them off in a pan because I’m always looking to reduce the number of dishes. If you prefer, you can cook the zucchini and onion in a large fry pan, wait til it all cools down completely then use that pan as your mixing bowl.
ingredients
- 300g zucchini
- 1 brown onion, peeled
- 1 tsp fine salt
- 4 eggs
- 60ml neutral oil
- 1 cup plain flour
- 2 tsp baking powder
- ¼ cup nutritional yeast
- ½ tsp ground white pepper
- 1 cup grated cheese – any blend of hard cheese such as cheddar, parmesan, even pre-grated mixes will work
Grate 300g zucchini (or thereabouts – close enough is good enough in this case) and 1 brown onion. Sprinkle 1 tsp fine salt across these grated vegetables and let them sit for 20-30 minutes. After this time, squeeze the excess liquid out.
Whisk 4 eggs together along with 60ml neutral oil. Sift in 1 cup plain flour, and 2 tsp baking powder. Stir in ¼ cup nutritional yeast, ½ tsp ground white pepper, 1 cup grated cheese.
Stir in the squeezed grated zucchini and onion.
Additions such as tinned or frozen corn, roasted capsicum slices, bacon or leftover diced roast potatoes can also be stirred through. Keep it to 1/2 cup or under in volume though to avoid throwing out the recipe ratio.
Pour this into a lined tin (roughly 18cm x 25cm x 5cm high) and bake for 30 minutes at 180 degrees Celsius. Let it cool in the tin before slicing. If I’m delivering this to someone, I generally leave it in the tin.