It is so, so hot here. March can be hot in South Australia, I know but I had hoped that 2013 would be one of those years when the start of autumn meant no more hot weather…
When I say hot, I mean hot. Days and days over 32C. They’ve forecast 38C for next Monday and Tuesday! This heat coupled with nearly no rain for all of February has left me hot, bothered and depleted.
Meals have to easy, cooling and appetising – appetites flag in the heat. This zucchini slice is an oldie and a goodie. It’s great warm, perfect cold, keeps well and delivers on flavour.
I made this one in a loaf pan. You can make it in muffin pans for individual serves or you can make a ginormous one in a sheet pan.
Preheat your oven to 180C
approx 500g grated zucchini – exact quantities are not critical with this recipe. What IS critical is that after you grate your zucchini, you put it in a clean cloth or Chux cloth and wring it out as hard as you can. Loads of water will come out. Leave out this step and your slice will be soggy
8 large eggs
1 1/2 cups grated cheese – your choice, I used cheddar
1 1/2 cups of self-raising flour
2 finely chopped spring onions, use the white part and the green part
1 cup of milk
salt, pepper and a pinch of grated nutmeg
add a bit of colour with some grated carrot, sweet corn or finely diced red pepper if you like.
Break the eggs into a bowl and whisk them up well OR put everything except the vegetables and cheese into a food processor and blitz.
If using your bowl, add the flour and whisk until the lumps are gone. Whisk in the milk and stir in the cheese. Add the seasoning. Now mix in the vegetables. This = DONE!
If you’re using the food processor, just stir in the veggies and cheese. Plop them into the food processor bow, no need to make more dishes. Do a swazzly stir, it’ll work 🙂
Spray your pan with non-stick spray and line the base with baking paper. It is easier to remove if you line the sides too. If you do, leave a flap of paper hanging out at each end, you can use these as “handles” to help remove your slice from the pan.
Tip in the mix, put init the oven and bake.
It’ll take around 40-45 minutes and you’ll know when it’s done – it won’t be wobbly and will have gone golden brown.
Leave a while to cool down a bit – it’ll make slicing easier.