I've been made aware over the past couple of weeks that quite a few of you like my recipes (thank you), so here's another one. It's a zucchini slice, which we had for lunch yesterday and will finish off today. It's very tasty, thrifty and easy and it can be eaten hot or cold, so it's ideal to add to a lunchbox for work or school.
ZUCCHINI SLICE
- 4 - 6 medium zucchinis, grated
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 4 - 6 eggs
- 200mls cream
- 1½ cups grated cheese - I used cheddar
- salt and pepper
- ½ teaspoon chilli flakes - or more or less according to your taste
Grate the zucchinis and chop the onion. Add to a frying pan and fry for 10 minutes on medium heat. You don't have to brown the vegetables, just soften them and fry off some of the moisture they contain.
In a large bowl add eggs and whisk to break them up, add cheese, cream, garlic, seasoning, chilli and mix well. Add the cooked vegetables and put the mix into a greased slice tray.
Bake at 180C for 45 minutes or until the slice is golden and set. Allow to sit for 5 minutes out of the oven to firm up. This is really delicious with a fresh garden salad. Let me know if you make it.
We had a busy week with our son Shane here to help us in the garden and a few tradesmen doing a bit of work around the place. I'll write about it next week and let you know what you've been up to. What have you been doing? Have a great weekend. Take care of you as well as your family and use the weekend to rest, recuperate and prepare for next week.
And if you have some time for reading, you might enjoy some of the links below.
And if you have some time for reading, you might enjoy some of the links below.
How can this 'mother' help you ferment at home?
Companion gardening: edibles are all the rage, but they're not the only useful plants
Nigel Slater's easy egg recipes
North Ridge Farm - many of you know Heather at Beauty that Moves blog, this is her newer blog and it's just as informative, charming and beautiful as you would expect.
Historic biscuits: 'Where the pavlova divides us, the Anzac unites us'
The coronavirus has made me so grateful for city parks. We should fight for them
The Death of the Department Store: ‘Very Few Are Likely to Survive’
New Big 5 wildlife photography project – in pictures
Slow living on a rainy day
Is old yeast OK? The 17 rules of expiry dates – from eggs to meat to oils
Oh that sounds yummy. We wont have fresh zucchini until August, but I will make sure that I keep this recipe for then. I enjoy the recipes, and it was your soap "recipe" that got me started soap making. My husband and I have a longarm quilting business and we have been working steadily, while distancing from customers...interesting work place rules, but it can be done. I have been starting seeds for the garden and making and mending our clothes. Take care.
ReplyDeleteBarb
Mum used to make zucchini slice very similar to yours, sometimes with the addition of finely diced capsicum when available. I don't make it as often now as when my boys were young, it was great in lunch boxes, but still enjoy it very much when I do. Gathering recipes together and writing down my own for my children as they always ask how to make this and that now they're living away from home. Many things I don't follow recipes for and it has been interesting having to stop and think about how I actually make them so that I can write them down. Doing a little more to our family history, and the usual daily bits and pieces. One thing I have noticed since this pandemic started is that I no longer get dozens of phone calls from scammers or people trying to sell me this and that, it's wonderful, I can actually answer my phone knowing it's someone I wish to talk to at the other end. Enjoy your weekend Rhonda, take care, hugs for Gracie. Kate from Tassie x
ReplyDeleteWonderful recipe thanks Rhonda. Will look forward to hearing what you have been up to next week xx
ReplyDeleteThe zucchini dish looks very delicious. Have a wonderful weekend. stay safe.
ReplyDeleteYour courgette recipe sounds delicious, I make something very similar using flour as well, it has less eggs and a little oil instead of cream. I had so many courgettes last year that I grated and froze some of them, we have been eating them throughout the winter and are just coming to the end of the supply - it is too cold here in winter for anything to grow so this is a good way for us to have a supply of homegrown veggies through the year. We have been enjoying this bake through the winter.
ReplyDeleteThanks for the recipe idea Rhonda, we have too many zucchinis at the moment!
ReplyDeleteGood morning Rhonda! Thanks for the inspiration,hadn't made a zucchini slice for a while and we had been gifted a 'zeppelin' one last week. Still using the homegrown garlic from last season,and it always seems stronger than the bought, probably should have only used one clove,still haven't seen any where wolves around lately!!
ReplyDeleteHello from USA, Western Pa. actually. This looks wonderful and I will give it a go as soon as the zucchini are in. Right now it is still chilly and very rainy. Spring usually is slow to come but this year, it is taking forever. Thank You!
ReplyDeleteHi Rhonda, That recipe sounds delicious! I just planted zucchini seeds. I have been spending long hours in the garden, and it is really paying off! Soon the apricots will be ripe. Glad to hear that you have people helping you. A man from the auto club came and replaced my car battery yesterday. It was so convenient to have it done in the driveway.
ReplyDeleteThat is rather delicious and simple recipe.
ReplyDeleteHello Rhonda! I've recently returned to sharing on my blog and am enjoying popping in here once again! It's nice to be back and catch up with some familiar faces/blogs!
ReplyDeleteI've just watched 'Slow living on a rainy day' and it's delightful. Thanks for finding so many interesting links each week - I don't always get to them all but I'm so glad I managed that one.
Have a beautiful weekend - Evi
Hi Rhonda, and thank you for your recipe and your links. I have been reading you blog a lot lately, after being away from the blog world for a while. I had a lot to catching up to do, but so happy to see that it is still active and you all seem to be doing alright. We moved to a new house last year and I have had trouble finding that home feeling. I did really like it where I lived before, but it wasn't a place suited for old age. We would have to move eventually anyway, so we figured it was best to do it, building a house, while we were young and fit. But to make roots at a new place is a slow process, but I'm happy to get inspiration from your blog to get it going. Fluffing up a new nest, instead of running away from it as I did before corona came. I was never home, because it didnt feel like home.
ReplyDeleteThis comment got suddenly a bit long! Thanks again for you blog, I think more people would need to read it. So they too didn't feel the urge to be everywhere else all the time.
Have a great week,
Heidi
Hi Rhonda, I just wanted to say how much I enjoyed Slow Living on a Rainy Day, from your recommendation list. I listened as I sit here, working from home, looking at the rain outside and it made me feel comforted. I guess that's one of the benefits of working from home - not having to travel to and from work in the rain, but enjoying the comfort of your home. Thanks for your weekend reading lists. I regularly get some great ideas from them. Cheers Karen
ReplyDeleteHi Rhonda,
ReplyDeleteYou asked us to let you know if we made your Zucchini Slice. Well I finally did yesterday and it was a great success - thank you!
I also love your blog which is a real treat to read, and enjoy your hardback books, both of which I have.
Thanks so much and have a lovely week,
Colette in Sydney
Hello Colette. I'm so pleased you made it and that it was a hit. Thanks for reading my books too. xx
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