Zucchini Slice Food

ZUCCHINI SLICE

Zucchini Slice image

Make and share this Zucchini Slice recipe from Food.com.

Provided by Chrissyo

Categories Lunch/Snacks

Time 1h

Yield 12 slices

Number Of Ingredients 7

Ingredients

375 g zucchini
1 large onion
3 slices bacon
1 cup grated cheese
1 cup self-rising flour
1/2 cup oil
5 eggs

Steps:

Grate unpeeled zucchini.
Chop onion and bacon.
Combine bacon, onion, zucchini, cheese seasoning eggs and oil with sifted flour.
Pour into lightly greased slice baking tray and bake in a moderate (180C) oven for 30 to 40 mins or until cooked.

Nutrition Facts : Calories 197.6, Fat 14.5, SaturatedFat 3.6, Cholesterol 84.9, Sodium 272.5, Carbohydrate 10.8, Fiber 0.8, Sugar 1.4, Protein 6.2

ZUCCHINI ROLLATINI

Zucchini Rollatini image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large zucchini
Kosher salt
1 cup ricotta
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 teaspoon finely grated lemon zest
1 1/4 cups shredded mozzarella
1 large egg
1 cup marinara sauce

Steps:

Preheat the oven to 400 degrees F.
Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

ZUCCHINI & VEGETABLE SLICE

Zucchini & Vegetable Slice image

In Australia, 'slice' describes any food such as a cake or biscuit that is cut into squares in the tin or dish, and lifted out with a knife to serve. The best comparison is to call it a cake or a loaf, but it is definitively a savoury dish to be served with either hot vegetables or salad, or on its own as a snack, perhaps with your favorite sauce.

Provided by Sageca

Categories Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large zucchini, grated
2 carrots, washed, peeled and grated
1 onion, peeled and chopped
1 sweet potato, peeled and grated
1 bunch parsley, chopped
1 cup self-raising flour
1 cup grated low-fat cheese
5 eggs
1/2 cup olive oil
salt and pepper
1/4 cup grated cheese

Steps:

Place grated and chopped vegetables into a large basin together with flour and 2/3 cup grated cheese.
Reserve 1/3 cup for top.
Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top.
Bake in a preheated 350°F oven for 45 to 50 minutes.
This slice is delicious served hot and accompanied by salad, or cold with hot vegetables for a snack meal.

Nutrition Facts : Calories 530.4, Fat 35.5, SaturatedFat 6.9, Cholesterol 268.9, Sodium 602.4, Carbohydrate 39.4, Fiber 4, Sugar 5.9, Protein 14.4

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