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Recipe: Zucchini Slice

Wednesday 12th October 2016
When nutritionist and farewell fiancé guest blogger Georgie Smith is not getting creative in the kitchen with her line of delicious muesli, she's experimenting with scrumptious recipes to eat on the go. This free-spirited business woman has added and subtracted some ingredients to her favourite Donna Hay zucchini slice to bring you something that is uncompromisingly healthy - perfect brain food for the bride-to-be.
Posted under: senses Tagged: #food #recipies

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1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2 large zucchinis, grated

1 carrot, peeled and grated

Corn on the cob, shaved

A handful of grated cheese (to sprinkle on top)

200g ricotta

¼ cup chopped chives

sea salt and cracked black pepper

6 eggs, lightly whisked

1 cup (150g) gluten free self raising flour


1 Preheat oven to 180°C (350°F).

2 Heat the oil in a large non-stick frying pan over high heat. Add the onion and garlic and cook for 4 minutes or so and then add the corn kernels for 1 minute. Place in a bowl with the zucchini, carrot, ricotta, chives, salt and pepper and mix to combine. Place the eggs and flour in a bowl and mix well to combine. Add to the zucchini and mix to combine.

3 Line a 20cm x 30cm tin with non-stick baking paper then spoon mixture in and smooth the top.  Sprinkle with cheese. Bake for 40–45 minutes or until golden and cooked through. Cut into slices to serve. Serves 8–10.

To freeze: Cut into portions and seal in an air-tight container. Freeze for up to three months.
To defrost: Place the zucchini slice portions in the fridge overnight and allow to defrost completely before reheating in the oven or serving at room temperature.

Wednesday 12th October 2016

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