This healthy zucchini slice is perfect for meal prep - quick and easy to whip up and absolutely delicious!When it comes to crowd pleasers, the humble zucchini slice has stood the test of time.A quintessential "Aussie" cuisine, you can generally find the slice packed in school lunch boxes, or served at parties alongside cheerios (not cereal - cocktail frankfurts) and fairy bread (white sliced bread covered in butter then sprinkles).People who swear they'd never touch zucchini with a ten foot pole love it.I've subbed in a few healthier alternatives and the result is a perfectly balanced zucchini slice that makes no sacrifice in the taste department.Enjoy it as is for a quick on-the-go breakfast, or pop it alongside a side salad for lunch and dinner.One of the things I love about Zucchini Slice is that it's made of everyday ingredients I almost always have on hand.One of life's great disappointments is making baked goods with zucchini that is insufficiently drained of liquid, and ends up coming out a soggy mess.Put the grated zucchini in a clean dish cloth and wring out over the sink, OR wring with your hands, grabbing a handful of grated zucchini at a time and placing in a seperate bowl as you go.Just give it a wring and pop it in the ingredient bowl (as per step 3 in the recipe instructions).Add grated zucchini, onion, cheese, olive oil, eggs, salt and pepper, and mix together until well combined (photo 3).Pour mixture into tray (photo 4) and place in oven for 35-40 minutes or until fully cooked through and slightly browned on top.You can reheat the slice in the microwave or the oven, or just eat cold (my personal favourite).Add grated zucchini, onion, cheese, olive oil, eggs, salt and pepper, and mix together until well combined.Pour mixture into tray and place in oven for 35-40 minutes or until fully cooked through and slightly browned on top.Amount Per Serving: Calories: 198 Saturated Fat: 4g Carbohydrates: 12g Fiber: 2g Sugar: 2g Protein: 8g. .
12 Health and Nutrition Benefits of Zucchini
It can grow to more than 3.2 feet (1 meter) in length but is usually harvested when still immature — typically measuring under 8 inches (20 cm). .
Zucchini And Bacon Quiche (Keto Egg Casserole) – Ditch The Carbs
Low-carb zucchini and bacon quiche (keto egg casserole) is the perfect high protein breakfast, lunch, or dinner.HIGH PROTEIN MEAL PREP zucchini and bacon keto egg casserole.It is often a combination of whisked eggs, leftover low-carb vegetables, meat such as ham or bacon, and topped with a shredded cheese crust.Some recipes even add flour or cornstarch to the eggs mixture to make it heavy and dense.Zucchini, cheese, and bacon quiche was a staple growing up in my family, but my new recipe is flourless and low carb.It's great for packing healthy school lunch boxes and the perfect make-ahead keto breakfast.Using eggs as your main dish with leftover vegetables and meat is an easy addition to your weekly meal plan to stretch out your budget and make low-carb affordable.Just cut the keto egg casserole into individual slices when cold, wrap in baking parchment paper, and store in an airtight container.Low carb zucchini and bacon slice is an adaptable recipe, simply throw in whatever vegetables or leftover meat you have in the fridge.Basic keto egg casserole: only requires 4 ingredients, then you can vary the fillings.Grated/shredded cheese - added to the top of the crustless quiche and baked to create a crispy cheesy crust.Making a keto egg casserole recipe is extremely quick so begin by preheating your oven and then getting all your ingredients together.You will need eggs, milk, zucchini/courgettes, spring onion, bacon and full-fat block of cream cheese.You can either serve this crustless quiche (keto egg casserole) as the main meal or as a side dish.I like to serve mine with a leafy green salad, coleslaw, or in winter, with mashed cauliflower for a hearty and comforting dinner. .
Rating: 4 stars I make this recipe alot but it is much better with some chopped bacon and some garlic.Rating: 5 stars This recipe is similar to one that my Nan used to make.- is that we add bacon to ours for a little added flavour.Rating: 4 stars I have made this a few times and i think its great for a side dish at a BBQ.this recipe is a keeper great in summer.Rating: 5 stars As written I can see where this recipe might be a little bland but a little salt fresh ground pepper garlic powder and 8 slices of cooked & crumbled bacon made it very good.This is a good basic recipe to use up all that summer zucchini and experiment with additional ingedients.Rating: 5 stars I tried this recipe on Sunday night for my husband who never eats Zucchinis...except I added 4 chopped bacon rashes 2 teaspoons of garlic salt freshly ground pepper and since I didn't have any swiss cheese I just used a cup of grated tasty cheese....it was just scrumptious...so delish...it will be a family favourite now...he couldn't get enough of it.Rating: 4 stars Very good recipe to start with. .
the ultimate zucchini slice
Case in point: I was lying on a hot and sweaty yoga mat staring at the ceiling.My mind drifted to the recipe archive that lives in my head, eventually making it’s way to zucchini slice.Zucchini is one of those vegetables we all love when it first arrives onto the scene, then quickly fades into the doldrums, like a boring relationship.Zucchini slice is a typical Australian recipe, commonly enjoyed as a light lunch or snack.Place the grated zucchini in a clean kitchen towel, twist it up, and squeeze out as much water as possible.You can easily find this in most grocery stores, but in a pinch, regular bacon will do.Try folding in 1 cup of shredded sharp cheddar, Gruyere, fontina, mozzarella (or a combination) into the batter. .
Easy Zucchini Slice
Either way this a great simple family-friendly recipe, suitable for breakfast, lunch or dinner and also brilliant for baby-led weaning. .
Keto Zucchini Slice with Cheddar & Feta
This Keto Zucchini Slice recipe is a healthy low carb lunch, snack, or side dish that is easy to make in a pinch with affordable ingredients.The keto zucchini slice is easily customized to your tastes, add a 1/2 cup of cooked bacon to make it meatier, or add 3 tablespoons of your favorite herbs to boost the flavor.Store your zucchini slice in the fridge for up to 5 days or freeze the individual portions for up to 3 months.Grate the zucchini coarsely, place into a clean towel or muslin cloth and squeeze out as much liquid as you can.In a large bowl add the zucchini, onion mixture, spinach, cheddar cheese, half the feta cheese, almond flour, baking powder, salt, and pepper.Prepare an 8×12 inch baking dish by lining it with parchment.Bake in the oven for 25-35 minutes, until golden brown and an inserted skewer, comes out clean.4.99 from 61 votes Print Pin Email Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 25 serves Calories: 76 kcal Author: Gerri Ingredients 1 tablespoon Salted Butter.1/4 cup Heavy Cream Instructions Preheat your oven to 180C/355F.Grate the zucchini coarsely, place into a clean towel or muslin cloth and squeeze out as much liquid as you can.In a large bowl add the zucchini, onion mixture, spinach, cheddar cheese, half the feta cheese, almond flour, baking powder, salt, and pepper.Prepare an 8x12 inch baking dish by lining it with parchment.Bake in the oven for 25-35 minutes, until golden brown and an inserted skewer, comes out clean.To make a larger batch of this Keto Zucchini Slice recipe adjust the servings above. .