This Mediterranean Zucchini Slice will be a great addition to your meal plans. It is a family favourite and extremely versatile as it can be served hot or cold, for breakfast, lunch, dinner or a casual snack. It is a go-to recipe that is full of flavour and easy to make. We add grated zucchini, roasted red pepper/capsicum, onion, oregano, to a bowl along with eggs, flour, Parmesan and feta cheeses then bake in the oven until golden. So easy and so delicious! This recipe is easily adapted to gluten-free.
Why You'll Love This Recipe:
- It is made from simple ingredients that are readily available.
- The recipe can be made gluten-free by using the appropriate flour.
- This is an easily made recipe, perfect for cooks of all skill levels.
- You can customise the ingredients according to your taste or what you have on hand.
- It is perfect for meat-free meals.
- For convenience, the Zucchini Slice can be made a day ahead of time.
- It is a great way to include vegetables in family meals.
- The Mediterranean Zucchini Slice is perfect for meal prep. You could make an extra one and put in the freezer for the future. It freezes and reheats really well.
Recipe Inspiration: Zucchini Slice has been popular in Australia for several decades and is amongst my earliest food memories. It has been a favourite ever since I first tried it and I was keen to introduce some Mediterranean flavours to this icon. My friends over at Wandercooks have a delicious traditional Zucchini Slice you may like to try also.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Zucchini/courgette: this humble member of the squash family is the star of this recipe. We have used dark green zucchini, the variety you are most likely find at the greengrocer. When selecting zucchini, I prefer those of a medium size. They have fewer seeds than large ones and tend to be sweeter. They should feel firm to the touch, with vibrant green skin and without bruises or blemishes.
- Eggs: we use large free-range eggs.
- Plain/all-purpose flour: together with the eggs, this helps bind the ingredients together. We have tested this recipe with gluten-free flour, and it works very well without any adjustments needing to be made.
- Baking powder: a raising agent that lightens the slice. It is not the same as baking soda.
- Brown/yellow onion: this is the onion most often used to add great savoury flavour.
- Roasted red pepper/capsicum: we have used strips of our homemade Roasted Red Peppers. You can also use a commercial variety, but ensure they're drained well.
- Feta cheese: we use Greek feta, made from a blend of sheep and goats’ milk. Use the feta that you enjoy eating.
- Extra virgin olive oil: an integral part of Mediterranean cooking; it adds moisture to the Zucchini Slice.
- Sea salt and freshly ground black pepper: essential seasoning ingredients.
- Dried oregano: this popular Mediterranean herb adds an earthy, savoury flavour.
- Parmesan cheese: for great flavour, we use freshly grated Parmigiano Reggiano. However, Grana Padano also has fantastic flavour and is less expensive.
Variations:
Brown/yellow onion: you can use white onion if you prefer.
Vegetables: adapt veg to suit your taste. For instance, you could include grated carrot, corn kernels or baby spinach leaves.
Kalamata olives: some slices of these pitted purple-black olives would be a great addition.
How To Make Mediterranean Zucchini Slice:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Grate the zucchini:
Trim each end of the zucchini and coarsely grate. Squeeze out as much excess moisture as possible and set aside.
2 – Prepare the egg base:
In a large bowl, crack your eggs and whisk. Add flour, baking powder and mix until smooth.
3 – Combine all ingredients:
Add the remaining ingredients and stir until everything is combined and evenly mixed through.
4 – Add to your baking tin:
Tip the mixture into your prepared tin and place in your preheated oven for baking. Once it is golden brown, allow it to stand in the tin for a short time before removing.
Hint: it is essential to squeeze as much moisture as possible out of grated zucchini to eliminate the slice being soggy.
Tips for Success, Storage and FAQs:
Store it in the fridge in an airtight container for up to three days.
It freezes very well. I recommend cutting into pieces before wrapping well in cling wrap to avoid freezer burn. Store the wrapped pieces in an airtight container. It can be frozen for up to three months.
It can be reheated from the fridge or from frozen. Wrap pieces of the slice in baking paper and foil and place in a preheated 180 degree C (355 F) oven. From the fridge, it will take 25-30 minutes and from frozen about 40-45 minutes.
Yes, you can. Some grated carrot, corn kernels or baby spinach leaves are all good additions. This is a very flexible recipe that you can adapt with ingredients you have on hand.
Top Tip:
The Mediterranean Zucchini Slice is perfect for meal prep. Make a double batch and put one in the freezer. On busy days a meal that is already cooked is very welcome.
Serving Suggestions:
There are few dishes as flexible as this one. Serve warm or cold. Some suggestions for serving are:
- As a satisfying breakfast that can be eaten on the go if necessary.
- Enjoy it as a light lunch with a simple green salad.
- For a more substantial dinner, add a side dish such as Tomato and Onion Salad, Sautéed Asparagus and Cucumber Yoghurt Dip.
- A savoury snack; my aunt used to bake the mixture in mini muffin tins and served as an appetiser with drinks.
I do hope that you enjoy this Mediterranean Zucchini Slice as much as I do. I look forward to hearing if you make it.
Alex xx
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Mediterranean Zucchini Slice
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 400 g zucchini – prepared weight, after trimming and excess moisture squeezed out - about 3 large zucchini. See Note 1
- 6 large eggs - at room temperature
- 125 g plain/all-purpose flour - gluten-free works well See Note 2
- 1 teaspoon baking powder
- 1 medium brown/yellow onion – finely chopped
- 1 large roasted capsicum/red pepper – finely chopped See Note 3
- 150 g feta cheese – cut into 1 cm (½ inch) cubes
- 2 tablespoon extra virgin olive oil See Note 4
- 1 teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 1 teaspoon dried oregano
- 40 g Parmesan cheese – freshly grated
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Grease and line a 20 x 20 cm (8 x 8 inch) tin with baking paper.Allow a little overhang - this will make the slice easier to remove.
- Trim the top and ends of the zucchini, and grate on the large side of a box grater. Squeeze out as much excess moisture as possible and then weigh your zucchini. Set aside while you prepare your remaining ingredients.
- In a large bowl, crack your eggs and whisk well.
- Add in the flour and baking powder and whisk, mixing until smooth.Add all of the remaining ingredients and use a large spoon to stir well until everything is well combined.
- Tip the mixture into your prepared tin and place in your preheated oven for 45-50 minutes, or until lightly golden, cooked through and set in the centre. You can test using a skewer - it will come out clean when cooked.Stand in the tin for 15 minutes before removing. Either serve warm or allow to cool completely.I like to serve with a little flaky sea salt to taste.
Notes
- Zucchini: this is the prepared weight of the zucchini - after it has been trimmed and excess moisture has been removed. It is essential to squeeze as much moisture as possible out of grated zucchini to eliminate the slice being soggy. I started with 500 g zucchini before preparing it, to end up with 400 g. I strongly recommend weighing the zucchini for accuracy; too much and the mixture will be too wet.
- Flour: this recipe has been successfully tested with both regular and gluten-free flour. If using the latter, I recommend a good quality blend, such as Bob's Red Mill 1 to 1 Baking Flour.
- Roasted capsicum/red pepper: I have used my homemade peppers, but you can use jarred. Be sure to drain them very well.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Storage: once it is completely cooled, store it in the fridge in an airtight container for up to three days.
- Freezing: it freezes well. I recommend cutting it into serves first, before wrapping well in cling wrap. Store the wrapped pieces in a freezer safe container for up to three months.
- Reheating: preheat your oven to 180 degrees C (355 F). Wrap the pieces in baking paper and foil and place in the oven. From the fridge, it will take 25-30 minutes and from frozen, it will take about 40-45 minutes, depending on the size of your pieces.
- Servings: we cut into nine squares and serve with a large salad. You could also cut into six pieces for a main course.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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