Dad arrived the other day with a bag of zucchinis straight from his garden.
I wanted to make something to show my appreciation for all the homegrown produce he’s always popping over with.
So I made the easiest zucchini recipe Mum passed down to me, and I’ve already made it twice since!
It’s perfect for school lunchboxes, easy lunches for you, and those “what’s in the fridge?” kind of afternoons.
It’s simple. It’s wholesome. And quick to whip up.
We’ve shared the full recipe below so you can try it too.
If you make it, let us know. We love seeing what’s happening in your kitchens. And if you’re building your own little collection of family favourites, this is exactly the kind of recipe that deserves to be written down. The ones that start in the garden, and end up becoming tradition.
Dad’s Garden Zucchini Slice Recipe
INGREDIENTS
- 3 zucchinis, grated
- 1 punnet Roma tomatoes, chopped
- ¾ cup tasty cheese, grated
- ¼ cup parmesan cheese, grated
- 5 eggs
- 2 carrots, grated (plus a little extra for topping if you like)
-
1 cup self-raising flour
(I use gluten-free self-raising flour) -
¼ cup oil
(I use garlic & onion infused olive oil — perfect if you’re fructose free — or you can use vegetable oil) -
Salt and pepper
OPTIONAL EXTRAS
- Fried bacon pieces for extra flavour
-
If you’re not fructose free, you can also fry off some onion and add it in.
METHOD
- Preheat oven to 170°C (fan-forced).
- Grate the zucchini and squeeze out as much liquid as possible using a colander or clean tea towel. This step is important — it stops the slice from turning mushy.
- In a large bowl, combine grated zucchini, grated carrot and both cheeses.
- Add the chopped tomatoes, flour and oil.
- Whisk the eggs in a separate bowl, then pour into the mixture.
- Season with salt and pepper and mix well with a wooden spoon until combined.
- Line a baking tray with baking paper and spread the mixture evenly into the tray.
- If desired, sprinkle a few extra carrot peelings or grated carrot over the top.
- Bake for approximately 30 minutes, or until golden and set in the centre.
- Allow to cool slightly before cutting into squares.
Serve warm with baked sweet potato chips, or pop into lunchboxes with sliced cucumber and carrots for an easy, wholesome lunch.
Enjoy 🤍