Lately I’ve been wanting an alternative for lunch or a snack that is healthy and tasty. We can get into a rut with our eating habits and then it is easy to grab for the processed foods which are quick to make but not necessarily the healthier option.
Let me present the Zuchinni Slice.
I first discovered this recipe when my children were toddlers so that would be almost forty years ago. A neighbour who was a nurse and worked shift work, used to make it as a ‘heat and eat’ dinner for her family when she was working. My daughter, Rachel, is also a fan and she regularly makes Zuchinni Slice with the help of my grandsons on a Sunday. It’s great to put into their lunch boxes or have as an afternoon tea snack.
It also makes a great addition as a side dish or part of a buffet.
Some fast facts about Zuchinnis
- It is also known as Courgette
- Low in calories with a number of health benefits
- High in nutrients – vitamin A & C in particular as well as minerals required for a healthy body
- High in antioxidants particularly in the skin
- Rich in water and fibre which may promote healthier digestion
1 cup Self Raising Flour
375gm grated zuchinni – if I’m in a rush I use my food processor to grate the zuchinni
1 onion chopped
200gm Bacon or Ham
1 cup grated cheese
1/4 cup olive
You can add capscium, mushrooms, corn or omit the bacon/ham if you want vegetarian.
Preheat oven to 170℃ 330℉
- Beat eggs
- Add flour
- Add rest of the ingredients
- Stir to combine
- Pour into a greased baking tray
- Bake for 30 minutes until golden brown
I usually cut the slice up into small snack sizes, Serve on it’s own or with a salad or steamed vegetables for a more substantial meal.
This is a great ‘go to’ quick and easy recipe especially if you have unexpected guests. Do you have a ‘go to’ recipe that you make regularly?
I’m linking up as usual to join the What’s On Your Plate? Blog Challenging co-hosted by Donna from Retirement Reflections and Deb, The Widow Badass. Take some time to pop over and see what’s been on their plate during the month
Also joining in with Denyse Whelan for her weekly #WednesdaysWordsandPics