Thermobexta’s Zucchini Slice

Zucchini Slice

This recipe also appears in my cookbook, along with a delicious collection of other great main meals, Thermobexta: Main Meals Made Easy, which you can check out here 🙂

This is my delicious version of zucchini slice – terrific eaten hot or cold, for any meal of the day!

600g zucchini, cut into chunks
150g carrot, cut into chunks
70g onion, peeled, quartered
200g tasty cheddar cheese or feta, cubed (dairy free version available in my cookbook)
30g baby spinach
60g besan (chickpea flour) or spelt flour
1 tsp baking powder
6 eggs
pepper, to taste

1. Preheat your oven to 180C.  Grease an oven safe dish (I use a Pyrex dish, base measurements 17cm x 22cm). Set aside.

2. Place the zucchini in mixer bowl and chop for 10 seconds/speed 4, or until no large chunks of zucchini remain. Transfer to a nut milk bag* and squeeze as much moisture from it as you can.  Set aside.

3. Into mixer bowl, place carrot, onion, cheese and spinach.  Blitz for 30 seconds/speed 4.

4. Add zucchini, eggs, flour, baking powder and pepper.  Combine for 30 seconds/reverse/speed 4.

5. Transfer mixture into your greased dish and bake for 45 minutes, or until golden and set.

6. Enjoy with salad or cooked veges, for a delicious meal 🙂

*I highly recommend the Living Synergy nut milk bags.  I tried many others before discovering these and would now never use any others.  They are far superior and last a very long time.  You can buy HERE, with free shipping, using my affiliate link 🙂

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21 thoughts on “Thermobexta’s Zucchini Slice

  1. Bec this recipe is fabulous! I used 60g of almond meal instead of chickpea flour and threw in a clove of garlic (only because I have an obsession with garlic!). Seriously delicious! I had it for lunch today with some crispy bacon and some sliced avocado.

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  2. Made this on the weekend for my lunches – it is lovely! So ridiculously easy to make and I love the texture. I used plain flour in place of chickpea and still worked perfectly. Thank you!

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  3. I didn’t have carrot so used pumpkin instead – perfect!! Very popular with the kids and teams up beautifully with your tomato ketchup.

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  4. I made this tonight and it was lovely! My daughter liked it too – said it was better than my zucchini slice that i normally make! I used spelt 🙂

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  5. Hi Bec,
    Sorry but I wasn’t a fan of this recipe. I stuck to the recipe but the taste is not that flavourful. Whole family (5) didn’t rave about it. 1 said was ok.
    Love some of your other recipes though. Might need to try the Vege slice.
    Kind reagrds,
    Faye

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    1. That’s ok, Faye, not everyone likes everything. People are going crazy for it in my group (it’s also in my book and they’re making it from there). You didn’t use a bland (light) cheese, did you?

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  6. I love this zucchini slice. Have made as per recipe, and second time added bacon and tried different veg incl more spinach as was low on zucchini. Freezes really well….great reheated for a brunch after dropping kids at school.

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  7. I wonder would you consider sharing the dairy free version please!!?
    I just can’t afford a cookbook but I really want to eat more veg less meat & it’s so hard to find gluten free recipes that are also dairy free. I am intolerant to both.
    Thanks 🙂

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    1. Hi Cara, the dairy free version of this is exclusive to the book. You’ll be pleased to know that there is an eBook option available for only $18.95 and you will find it very worth the money for your dietary requirements, as almost all of the recipes are free from gluten and dairy 🙂

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      1. That’s great but I really did mean it when I said that I can’t afford a cook book.. even at only $19. I understand though that you’ve got to reserve some recipes for your book. I’ll just have to figure it out on my own. Im thinking nutritional yeast so I’ll try that 😊

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