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Zucchini Slice

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

A dear family friend from my childhood gave this recipe to me the last time I visited her. At the time she was very ill but made the effort to entertain us and served us this delicious slice. Of course, I just had to have the recipe; it’s really easy and it’s always a hit, great served hot or cold, with vegetables or with salad. Tastiest in Summer when the zucchinis are at their best.

I used Australian standard measuring cups.

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Zucchini Slice
Zucchini Slice
Print Recipe
  • CourseMain courses
Servings
4-6 servings
Servings
4-6 servings
Zucchini Slice
Zucchini Slice
Print Recipe
  • CourseMain courses
Servings
4-6 servings
Servings
4-6 servings
Ingredients
  • 3/4 cup self-raising flour (or plain flour + baking powder)
  • 3 cups zucchini grated
  • 1 cup onion finely chopped (usually one medium onion)
  • 1-1 1/2 cups grated cheese (tasty or similar)
  • 3 rashers bacon chopped OR
  • 1 1/2 cups ham chopped
  • garlic crushed, to taste
  • salt to taste
  • pepper to taste
Topping
  • fresh breadcrumbs
  • Parmesan cheese
  • Parsley (optional)
  • oil
Servings: servings
Instructions
  1. Heat oven to 200°C.
  2. Place flour, zucchini, onion, cheese, bacon or ham, garlic, salt and pepper in a large bowl. Beat eggs and oil together and add to dry ingredients. Stir well.
  3. Sprinkle some fresh breadcrumbs on the bottom of an oven dish, then pour in mixture. Cover with topping and bake for about 40-45 minutes or until set.
  4. Topping: Mix together breadcrumbs, cheese and parsley. Either add oil until it becomes a paste or sprinkle the breadcrumb mix onto the slice and spray with oil.
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Filed Under: Uncategorized Tagged With: courgette, nut-free

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Contributor

Nina Taranto
Translator of Italian-English

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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