My First Bite of Sunshine
I still remember my first warm zucchini slice. It was golden and smelled like herbs. The crispy top gave way to a soft, warm center. I knew this dish was something special. Ever wondered how a few veggies could taste so good together?
A Kitchen Lesson Learned
My first try at this recipe was a little messy. I forgot to squeeze the zucchini. The slice was a bit soggy in the middle. Now I never skip that step. This taught me that small steps matter in cooking and in life. Good food builds happy families.
Why It Tastes So Good
The flavors here are amazing. You get a creamy feel from the cottage cheese. Then a sharp bite from the cheddar comes through. The peas add a sweet little pop. Which flavor combo surprises you most? Is it the cheeses or the sweet peas?
A Slice of History
This dish comes from Australia. It became popular in home kitchens during the 1970s. It was a clever way to use up summer zucchini. *Did you know this slice is often served at kids’ parties?* It is a true family favorite. Share your own kitchen stories with me below.
| Ingredient | Amount | Note |
|---|---|---|
| Olive oil | 1.5 tablespoons | |
| Onion | 1 medium | finely chopped |
| Zucchini | 1 medium | about 220 grams / 7-8 oz, grated and squeezed |
| Broccoli | 2 cups | chopped, about 150-180 grams / 5-6 oz of florets |
| Baby spinach leaves | 2 cups | about 50 grams / 2 oz, roughly chopped |
| Garlic clove | 1 | finely chopped |
| Large eggs | 5 | lightly whisked |
| Dijon mustard | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Pepper | ½ teaspoon | |
| Self-raising flour | 5 oz | about 1 cup + 2 tablespoon or 150 grams |
| Low-fat cottage cheese | 7 oz | about 1 cup, 200 grams |
| Grated Cheddar | 4 oz | about 1.5 cups or 115 grams |
| Frozen baby peas | ½ cup | about 50-60 grams / 2 oz |
| Olive oil | 2 tablespoons | 30 ml, to go in the batter |
My Go-To Healthy Zucchini Slice
Step 1 First, get your oven ready at 180 C / 355 F. Grease and line your slice pan. This makes cleanup so much easier later on.
Step 2 Cook your chopped onion in olive oil until soft. This brings out its sweet, gentle flavor. Set it aside to cool for a moment.
Step 3 Grate the zucchini, then squeeze out the water. (My hard-learned tip: really squeeze it well over the sink!). A drier zucchini means a much better slice texture.
Step 4 Chop your broccoli, spinach, and garlic. Whisk the eggs with salt, pepper, and mustard. Then mix in the flour until it is smooth.
Step 5 Now, add everything else to the bowl. Stir in the cottage cheese, cheddar, and all the veggies. Finally, fold in the olive oil.
Step 6 Pour the mix into your pan and smooth the top. Bake for 35 minutes until golden. Let it cool a bit before you slice it. What is your favorite veggie to hide in a family meal? Share below!
Cook Time: 45 minutes Total Time: 1 hour Yield: 8 servings Category: Lunch, Snack
Three Fun Twists on This Classic
This recipe is a wonderful blank canvas. You can easily change it up with what you have. Try one of these fun spins for a new meal.Mediterranean Mix: Add chopped sun-dried tomatoes and some crumbled feta cheese.
Spicy Kick: Stir in a pinch of chili flakes or some finely chopped jalapeño.
Ham & Herb: Mix in ½ cup of diced ham and a tablespoon of fresh parsley. Which of these spins would you try first? Vote in the comments!
Serving It Up Right
This slice is fantastic on its own. It also pairs beautifully with other foods. For a light lunch, serve it with a simple green salad. For dinner, add some roasted potatoes or sweet potato fries. For drinks, try a crisp glass of Sauvignon Blanc. A chilled iced tea with lemon is a great non-alcoholic choice. Both cut through the richness perfectly. Which would you choose tonight, the wine or the iced tea?
Storing Your Zucchini Slice
Let your slice cool completely first. It keeps in the fridge for three days. Wrap it well or use an airtight container. You can also freeze it for up to two months. Just thaw it overnight in the fridge. My grandkids love when I have these ready. A ready meal saves a busy weeknight. Why reheat a whole slice? Warm individual pieces in a toaster oven. This keeps the top nice and crisp. Do you have a favorite grab-and-go lunch?
Fixes for Common Issues
Is your slice too wet? You must squeeze the zucchini firmly. Extra moisture makes everything soggy. Is the middle not cooking? Your pan might be too deep. Just bake it for a little longer. Is the top not golden brown? Finish it under the broiler for a minute. This gives it a lovely, crispy top. A simple fix makes all the difference. What kitchen problem do you face most often?
Your Questions, Answered
Can I make this gluten-free?
Yes. Use your favorite gluten-free self-raising flour blend. The result is just as good.
Can I make it ahead of time?
Absolutely. It tastes great the next day. I often make it on a Sunday.
What can I swap for cottage cheese?
Try ricotta cheese instead. It will give a similar texture and taste.
Can I double the recipe?
You can. Use a larger baking pan. You may need more cooking time.
Can I use different vegetables?
Of course. Grated carrot or corn would work well here. Use what you have.
A Final Tip From My Kitchen
This slice is a true family favorite. It is packed with hidden veggies. I hope it becomes a staple in your home too. I love seeing your kitchen creations. Please share your results with me online.
Tag Amelia Hartwell on Pinterest with your photos!
Happy cooking! —Amelia Hartwell.
Healthy Zucchini Slice Recipe
Description
A delicious and healthy zucchini slice packed with vegetables, perfect for a light lunch, snack, or dinner.
Ingredients
Instructions
- Preheat oven to 180 C / 355 F. Grease and line a slice pan with baking paper. You will need a pan the size of around 19 cm x 29 cm or 7”x12”, or similar. Some pans are smaller but deeper, in which case the thickness of the slice might require a little longer cooking time.
- Heat the olive oil in a frying pan over medium-high heat. Add the onion and cook, stirring for 5-6 minutes or until it softens. Set aside.
- Grate the zucchini. Using your hands and in batches, squeeze some of the juice from the zucchini over the sink. This will remove some of the moisture that might otherwise result in a soggier slice.
- Chop the broccoli, spinach and garlic and set aside.
- Whisk the eggs with salt, pepper and mustard. Add the flour and whisk until smooth and thick.
- Add cottage cheese, grated cheese, cooked onion, garlic, grated zucchini, broccoli, peas and spinach and combine. Add the olive oil and fold through until everything is well incorporated.
- Transfer the mixture into the prepared pan and smooth the surface.
- Bake for 35 minutes or until golden brown and cooked through. If you like a slightly crispier top, pop the slice under a grill/broiler for a few minutes at the end.
- Set aside to cool slightly before transferring the slice onto a clean board. Cut into pieces and serve warm or at room temperature.
Notes
- Squeezing the zucchini is a crucial step to prevent a soggy slice. You can also use other vegetables like grated carrot or corn.
