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New zucchini slice
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Updated zucchini slice recipe from taste.com.au, a fan favorite since 2003.
Ingredients:
  • 4 (about 500g) zucchinis
  • 1 carrot
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 lemon, zest finely grated
  • 1/2 tsp chilli flakes
  • 6 eggs
  • 35g self-raising flour
  • 40.00 ml coriander leaves, chopped
  • 120g cheddar cheese
  • 40.00 ml pine nuts, toasted
  • 1 thin seeded baguette, quartered, sliced lengthways
  • 125.00 ml mint leaves
  • 125.00 ml mixed salad leaves
  • Sweet chilli sauce, to serve
  • Whole egg mayonnaise, to serve
  • Long red chilli, sliced, to serve
Instructions:
  • Preheat your oven to 180C and prepare a 22cm square cake pan by greasing and lining it with baking paper.
  • Thinly slice zucchini and carrot lengthwise using a mandoline. Place in a bowl, add 2 tsp salt, and let sit for 5 minutes to soften. Rinse, then squeeze out excess liquid. Set aside.
  • Heat oil in a frypan over medium-low heat. Sauté onion for 2-3 minutes until softened. Stir in garlic, lemon zest, and chili; cook for 1 minute until fragrant. Remove from heat and let it cool slightly.
  • Whisk eggs and flour in a large bowl. Season and mix in carrot, zucchini strips, coriander, cheese, and onion mixture. Pour into pan, sprinkle pine nuts on top. Bake for 35 minutes until golden and set. Cool slightly, then slice into thin strips.
  • Stuff each baguette with fresh mint and crisp salad leaves, add a layer of thinly sliced zucchini, and finish with a generous drizzle of sweet chilli sauce and creamy mayonnaise. Garnish with slices of vibrant red chilli before serving.

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