Mediterranean Zucchini Slice

Zucchini Slice cut into squares, with some feta crumbled over the top and a couple of lettuce leaves.

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.

Course Brunch, Lunch, Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 50

Total Time 1 10

Servings squares

Calories 202kcal

Author Alexandra Cook - It's Not Complicated Recipes

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