Classic and versatile zucchini slice is always a winner. It is perfect as a main for lunch or dinner or as a side dish. You decide how much is right for your appetite. Perfect for packing in your lunchbox on treatment days too. Our zucchini slice is high in protein, soft in the mouth and super moist. Just the thing when chemo side-effects are affecting what you can eat. And the family will enjoy it with you.
Centre For Cancer Nutrition
- 8 eggs
- 1 cup smooth ricotta
- 1 medium onion, coarsely grated
- 500g zucchini, coarsely grated
- 250g thick cut bacon, finely diced
- ½ cup sun-dried tomatoes, chopped
- ½ cup parmesan or tasty cheese, grated
- ½ cup fresh parsley, roughly chopped
- 1 cup self-raising flour
- Salt & pepper to taste
- 1 cup plain Greek yoghurt
- 1 tbsp hot English mustard
- 1 tsp nigella seeds
Preheat an oven to 200ºC/180ºC fan. Grease and line the bottom of a 26cm x 20cm baking dish.
Add eggs and ricotta to a large bowl and whisk gently until smooth and well combined. Add the zucchini, onion, bacon, sun-dried tomatoes, and cheese to the egg mixture and stir well. Add the flour and stir again until the flour is incorporated. Pour the zucchini mixture into the prepared pan and place in the oven for 50 minutes or until set. Ensure the eggs are completely cooked through.
Meanwhile, add the Greek yoghurt, hot English mustard, and nigella seeds to a small bowl and stir to combine. Set aside in the fridge.
Remove from the oven and allow to cool in the pan for 10 minutes before slicing into squares. Serve with a dollop of sauce on top.
- Centre For Cancer Nutrition