Zucchini, Pea and Feta Slice
Easy Zucchini slice recipe the whole family will love!
Zucchini slice is one of those recipes where you don’t realise how simple and easy it is until you actually make it. Then It’s like “why haven’t I made this before?”
In this vegetarian zucchini slice recipe I have added baby peas and feta which gives the slice a wonderful sweetness and creaminess.
Why I love it!
Apart from being ridiculously easy to make, zucchini slice is so versatile. I Love how one dish can be eaten in so many ways. The great thing about zucchini slice is that it can be eaten hot or cold so It’s perfect for lunch, dinner or afternoon tea.
I don’t know why exactly, but I always find that It’s a hit with the kids. It’s such a great way to get them to eat their vegetables. Hence why I also like adding peas.
I love making this slice for when we are planning to hang out at the park. Kids never want to sit still for long enough to eat. Zucchini slice is awesome because they can grab it with one hand and keep on running! #genius
What you will need
This is my vegetarian version of zucchini slice. You can also add bacon if you like it. Here is a list of ingredients you are going to need:
- Onion and garlic
- Zucchini
- Parmesan cheese
- Self raising flour
- Baby peas: this recipe uses frozen but you can use fresh and just skip the blanching part.
- Ricotta Cheese: It’s readily available at your supermarket deli or in convenient tubs in the dairy section.
- Eggs
- Fresh basil
- Feta Cheese
How to make Zucchini Slice
- Preheat oven to 180 degrees
- Start by heating some oil in a small fry pan and cooking the onion and garlic for a few minutes until softened. Once that’s done, remove from heat and set aside to cool for a few minutes.
- Coarsely grate your Zucchini and add to a large bowl along with the parmesan, flour and the cooled onion and garlic. Mix to combine
- Blanch peas in boiling water for 2 minutes and then drain and refresh under cold water. Add to zucchini mixture along with ricotta, lightly beaten eggs and basil. Give it a good mix to thoroughly combine.
- Grease and Line a 20 x 30cm slice tin with baking paper and pour in the zucchini mixture. Use a spatula to smooth the top and ensure it is evenly spread. Crumble over the feta
- Bake for 35 minutes or until cooked through and golden on the top. Allow to cool for 5 minutes before cutting into slices and serving.
Here are some serving suggestions
Kids lunchboxes: This is usually why I make it in the first place. Sometimes you just get over the daily repeat of preparing sandwiches. Zucchini slice makes for a great school lunch as it can be served at room temperature. It also means you can snooze for an extra 10 minutes as you can prepare their lunchbox the night ahead.
My three kids all have the YUMBOX and It’s perfect for nude food.
- Lunch to go: As a busy mum I am always searching for healthy lunches that I can eat on the run in between appointments, activities and grocery shopping.
- Dinner: Because It’s so simple to prepare it definitely makes for a quick and easy week night dinner. I love to serve it warm with a fresh Greek Salad
- Afternoon snack: It’s also great for when the 3pm hangry time hits and you don’t want to spoil the kids dinner.
- Entertaining: With the addition of the pea and feta it makes the slice a little bit more fancier and I love serving this up to family and friends. Just cut into neat squares and serve as a side or add it to your grazing boards/platters or high tea tower.
- Picnics: just like my healthy Supergreen frittata this is another favourite of mine to pack for family picnics.
Can you Freeze Zucchini Slice
Zucchini Slice is definitely freezable! I love freezing any leftovers to use for kids lunchboxes.
All you need to do is seal the individual slices in zip lock bags or place in a container separated by baking paper and place in the freezer. They can be frozen for up to three months.
For school lunchboxes I remove the slice portion from the freezer the night before and leave it in the fridge to defrost overnight.
How cool are these silicone food storage bags they are reusable ziplock bags, perfect for storing leftovers.
Is this recipe gluten-free
This particular recipe contains flour and therefore is NOT gluten-free. However you can definitely make a gluten-free version. Simply replace the regular flour for gluten-free flour.
I hope you enjoy this recipe. Let me know your thoughts below by leaving me a comment. I love hearing your feedback.
Tools to make the job easier
Pyrex glass mixing bowls set of 3
You may also like these recipes
- Orange and poppyseed cake
- Creamy Spinach and Ricotta pasta
- Chicken and broccoli stir-fry with soba noodles
- Blueberry scones
- Easy Chicken Dumplings
Zucchini slice with pea and feta
Ingredients
- 1 onion diced
- 2 garlic cloves crushed
- 500 g zucchini grated
- ¾ cup parmesan cheese grated
- 1 cup self raising flour
- 1 cup frozen baby peas blanched in boiling water for 2 minutes, drained and refreshed under cold water
- 350 g ricotta cheese
- 7 eggs
- ½ cup basil leaves finely sliced
- 100 g feta
Instructions
- Heat oven to 180°Heat 1tbs olive oil in a small fry pan and cook the onion and garlic for a few minutes until softened. Remove from heat and set aside to cool for a few minutes.
- Coarsely grate your Zucchini and add to a large bowl along with the parmesan, flour, and the cooled onion and garlic. Mix to combine.
- Add the peas to zucchini mixture along with ricotta, lightly beaten eggs and basil. Give it a good mix to thoroughly combine all the ingredients.
- Grease and Line a 20 x 30cm slice tin with baking paper and pour in the zucchini mixture. Use a spatula to smooth the top and ensure it is evenly spread. Crumble pver the feta.Bake for 35 minutes or until golden and cooked through.
- Leave in tin for 5 minutes before slicing into squares and serving.
2 thoughts on “Zucchini, Pea and Feta Slice”