Zucchini Leek Slice
Sometimes, you need a quick and convenient snack that doesn’t come with a bunch of unnecessary ingredients. This zucchini slice has become a staple in my household because it’s not only super tasty, but it’s also easy to make in bulk and freeze for later. Whether you’re looking for a healthy option to support weight loss, need a grab-and-go meal, or even find yourself with an overabundance of zucchini, this slice is the perfect solution. It’s simple, satisfying, and incredibly versatile—definitely worth a try!
This recipe requires a 9″ x 13″ x 2″ pan, or a couple of smaller pans that allow to fill 2 to 3 inches and allows for expansion to get a thick slice.
Ingredients
2 tbsp of Garlic
1 sliced leek
2 grated carrots
6 Eggs
1 cup of self raising flour
375 grams of zucchini (roughly 3)
200 grams of diced bacon
1 cup of grated cheese
1/4 cup of olive oil
1/2 cup of sundried tomato’s diced
1 tsp of nutmeg
1 tsp of paprika
salt and pepper to taste! but recommended 2 tsp of each
Instructions
Preheat the oven to 190 degrees
Begin by grating all the fresh produces, such as the zucchini, carrot into a bowl and put to the side. and slice the leek into long pieces.
Dice up the bacon, it needs to be even and not too large or it will take over the slices too much, put it into a hot pan with a little bit of oil and cook until slightly crispy. When it gets to this point you can add in the garlic and sliced leek and allow it to soften up. You will need to put this to the side once done to cool down our it will cook the eggs if added straight in.
In a large bowl, mix all the eggs together aiming to get a lot of air into to get more of a fluffy slice.
At this point you should slowly add in the zucchini, carrot, cheese, sundried tomatoes, oil, and flour. Make sure you fold it in until all coated. At this point the bacon and leek should be cool enough to add in and not melt the cheese or cook the eggs, fold in well.
Now add in the seasonings, you may need to add more than the recipe depending on the size of the eggs.
Oil up the pan and then fill to at least 3 inches deep, place in the oven until golden brown and has puffed up and bounces back, this should take 20-30mins depending on your oven.
Once out of the oven, enjoy it hot or cold. I recommend a relish to serve with it, adds a bit of tang.
