I got a bounty of zucchinis from mum’s veggie patch recently so needed a delicious way to use them. This zucchini tomato slice was an absolute winning choice and made for the perfect work lunch too!
I made some changes (including to vegetarian-ise) the Summer Slice recipe from In Praise of Veg
- 2 medium sized zucchinis
- Brown onion
- 1/2 cup self raising flour
- 2tsp smoked paprika
- 1/2 cup corn kernals
- 1/2 cup peas
- 5 eggs
- 1/2 cup milk
- 1 cup cheddar
- Preheat oven to 180C and line a baking dish, letting it overhang the sides
- Grate the zucchini and place in a clean tea towel with a sprinkle of salt. Hold over a large bowl and twist the tea towel to squeeze out the excess liquid
- Wipe the bowl dry and add the zucchini
- Dice the onion and add to the bowl with the flour and paprika and fold to combine
- In a separate bowl whisk together the eggs then add the milk, season well with salt and pepper and whisk to combine. Pour over the zucchini mixture
- Defrost the corn and peas and add half to the bowl
- Grate the cheese and add half to the bowl, folding to combine
- Add the remaining corn, peas and cheese and fold in
- Pour into the baking dish then slice the tomatoes and place on top
- Bake for 40-50 minutes until set and golden
This zucchini tomato slice is really does taste like summer! You can fresh or frozen corn and peas – I used a combination of them both as I had some excellent fresh corn in my fridge. I love being able to turn the things I pick straight from the garden (mine, but mostly mum’s!) into something delicious. Mum has had no shortage of zucchinis this summer so this slice might be making a few appearances in my kitchen still!
I’m still working from home most of the time, but can go in to the office on occasion, so I have had to start thinking about portable lunches again. This zucchini tomato slice is perfect for that! It’s also perfect for picnics too as you can enjoy it warm or cold!