This month I want to show off a recipe that doubles up as a dinner as well as a delicious snack. A modern twist on the classic zucchini slice, this zucchini, pea, and feta slice is an absolute favourite. It’s fresh, light and tasty but also packed with veggies to make it a super healthy option.
Slices are so versatile because they make a nutritious dinner, lunch box or after school snack. As the weather warms up and the picnics and BBQs start ramping up over the next few months, this is a great dish to bring along and share. The slice can be served warm or cold depending on the occasion.
As you know, kids never want to sit still for long enough to eat, so zucchini slice is awesome because they can grab it with one hand and keep on running!
It’s super easy to put together and is full of flavour with three different cheeses; fresh ricotta cheese which makes the slice soft and moist, Parmesan cheese for the sharp edge, and feta for the saltiness.
I love to serve the slice with a garden salad and some veggies to make a complete wholesome dinner for the family.
Zucchini Slice is also freezable! So any leftovers are ideal to use for kids’ lunch boxes. Just seal the individual slices in zip lock bags or a container separated by baking paper and place in the freezer for up to three months.
I remove a slice from the freezer the night before school and leave it in the fridge to defrost overnight.
Enjoy!
Ingredients
- 1 onion diced
- 2 garlic cloves crushed
- 500 g zucchini grated
- ¾ cup parmesan cheese grated
- 1 cup self-raising flour
- 1 cup frozen baby peas blanched in boiling water for 2 minutes, drained and refreshed under cold water
- 350 g ricotta cheese
- 7 eggs
- ½ cup basil leaves finely sliced
- 100 g feta
Method
- Heat oven to 180°
- Heat 1tbs oil in a small fry pan and cook the onion and garlic for a few minutes until softened. Remove from heat and set aside to cool for a few minutes.
- Coarsely grate your zucchini and add to a large bowl along with the parmesan, flour, and the cooled onion and garlic. Mix to combine.
- Add the peas to the zucchini mixture along with ricotta, lightly beaten eggs and basil. Give it a good mix to thoroughly combine all the ingredients.
- Grease and line a 20 x 30cm slice tin with baking paper and pour in the zucchini mixture. Use a spatula to smooth the top and ensure it is evenly spread. Crumble over the feta.
- Bake for 35 minutes or until golden and cooked through.
- Leave in tin for 5 minutes before slicing into squares and serving.
