Description
This Healthy Zucchini Slice is a nutritious and delicious vegetable-packed savory bake, perfect for a wholesome snack, light lunch, or brunch. Combining grated zucchini, broccoli, spinach, and cottage cheese with eggs and cheese, this slice offers a tender, cheesy texture with a golden crust. It’s easy to make, baked to perfection, and serves 12 slices.
Ingredients
Vegetables
- 1 medium onion, finely chopped
- 1 medium zucchini (about 220 grams / 7-8 oz), grated and squeezed
- 2 cups chopped broccoli (about 150-180 grams / 5-6 oz florets)
- 2 cups baby spinach leaves (about 50 grams / 2 oz), roughly chopped
- 1 garlic clove, finely chopped
- ½ cup frozen baby peas (about 50-60 grams / 2 oz)
Wet Ingredients
- 1.5 tablespoons olive oil (for cooking onion)
- 30 ml olive oil (2 tablespoons, to go in the batter)
- 5 large eggs, lightly whisked
- 1 teaspoon Dijon mustard
Dry Ingredients
- 5 oz self-raising flour (about 1 cup + 2 tablespoons or 150 grams; if using plain flour, add 1 teaspoon of baking powder)
- 1 teaspoon salt
- ½ teaspoon pepper
Dairy
- 7 oz low-fat cottage cheese (about 1 cup, 200 grams, high-protein variety recommended)
- 4 oz grated Cheddar cheese (about 1.5 cups or 115 grams; Tasty cheese can be substituted)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (355°F). Grease and line a slice pan approximately 19 cm x 29 cm (7″ x 12″) with baking paper. If using a smaller, deeper pan, note the slice may need additional cooking time due to thickness.
- Sauté Onion: Heat 1.5 tablespoons of olive oil in a frying pan over medium-high heat. Add the finely chopped onion and cook by stirring continuously for 5-6 minutes until the onion softens and becomes translucent. Then set aside to cool slightly.
- Prepare Zucchini: Grate the medium zucchini, then squeeze batches with your hands over the sink to remove excess moisture, which will help avoid a soggy slice.
- Chop Vegetables: Roughly chop the broccoli florets, spinach leaves, and finely chop the garlic clove. Set all aside.
- Mix Wet Ingredients and Flour: In a large mixing bowl, whisk the 5 lightly beaten eggs with salt, pepper, and Dijon mustard. Gradually add the self-raising flour while whisking until the mixture is smooth and thick without lumps.
- Add Cheeses and Vegetables: Add the low-fat cottage cheese, grated Cheddar, cooked onion, garlic, grated and squeezed zucchini, chopped broccoli, frozen peas, and spinach to the egg-flour mixture. Then add the 2 tablespoons (30 ml) of olive oil. Fold everything together gently until well combined.
- Transfer and Smooth Batter: Pour the mixture into the prepared baking pan, spreading it evenly and smoothing the surface to ensure uniform baking.
- Bake: Bake in the preheated oven for 35 minutes or until the slice is golden brown and cooked through. For a crispier top, place the slice under a grill/broiler for a few minutes at the end of baking.
- Cool and Serve: Let the slice cool slightly in the pan before transferring it onto a clean board. Cut into 12 pieces and serve warm or at room temperature.
Notes
- You can substitute self-raising flour with plain flour plus 1 teaspoon baking powder if necessary.
- Removing excess moisture from the zucchini is key to preventing sogginess in the finished slice.
- This slice can be served warm or at room temperature, making it ideal for picnics or lunchboxes.
- Use high-protein or low-fat cottage cheese for a healthier version.
- Adjust seasoning to taste; more mustard or herbs can be added for extra flavor.
- If using a smaller or deeper pan, increase baking time by 5-10 minutes and check doneness with a skewer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Australian
