the new zuc­chini slice

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy CHRIS COURT styling AM­BER DE FLORIO

De­li­cious en­joyed warm or cold, these slices are loaded with good­ness, ideal for lunch or a quick bite

A cinch to make and easy to pack with ex­tra good­ness, zuc­chini slice is great hot or cold – ideal for lunch­boxes or a sim­ple snack. Try our new spins and you’ll never look back!

quinoa, zuc­chini and basil slice with feta

4 zuc­chini (cour­gette) (about 600g), grated

3 cups cooked quinoa+

4 cups (80g) baby spinach leaves

2 cups basil leaves

12 eggs

4 green onions (scal­lions), thinly sliced

1 ¾ cups (280g) whole­meal self-rais­ing (self-ris­ing) flour 1 tea­spoon sea salt flakes cracked black pep­per

200g feta, crum­bled mi­cro (baby) lemon balm, to serve (op­tional) zuc­chini top­ping 2 zuc­chini (cour­gette), thinly sliced into rounds

1 grey zuc­chini (cour­gette)++, thinly sliced into rounds 2 tea­spoons ex­tra vir­gin olive oil Pre­heat oven to 180°C (350°F). Place the zuc­chini in a clean tea towel and squeeze out as much liq­uid as pos­si­ble. Place the zuc­chini in a large bowl. Add the quinoa, spinach, basil, eggs, onion, flour, salt and pep­per and mix well to com­bine. Add the feta and mix un­til just com­bined. Spoon the mix­ture into a lightly greased 18cm x 32cm bak­ing dish and smooth the top.

To make the zuc­chini top­ping, place the zuc­chini, grey zuc­chini and oil in a large bowl and toss to com­bine. Ar­range on top of the slice. Cook for 40–45 min­utes or un­til cooked when tested with a skewer. Top with lemon balm (if us­ing) and sprin­kle with salt to serve. SERVES 10–12.

+ 1½ cups (270g) un­cooked quinoa makes 3 cups cooked quinoa.

++ Grey zuc­chini is pale green in colour, with a thin­ner skin than reg­u­lar zuc­chini. Find them at green­gro­cers and farm­ers mar­kets, or if un­avail­able, use reg­u­lar zuc­chini.

mini herby ri­cotta and zuc­chini muffins

2 zuc­chini (cour­gette) (about 300g), grated

1 cup flat-leaf pars­ley leaves, chopped

1 cup co­rian­der (cilantro) leaves, chopped

½ cup tar­ragon leaves, finely chopped

½ cup chives, finely chopped

6 eggs

1 cup (160g) whole­meal self-rais­ing (self-ris­ing) flour 1 tea­spoon sea salt flakes cracked black pep­per

1 cup (240g) ri­cotta

⅓ cup (65g) pepi­tas (pump­kin seeds), chopped Pre­heat oven to 200°C (400°F). Place the zuc­chini in a clean tea towel and squeeze out as much liq­uid as pos­si­ble. Trans­fer the zuc­chini to a large bowl. Add the pars­ley, co­rian­der, tar­ragon, chive, eggs, flour, salt and pep­per and stir well to com­bine. Add the ri­cotta and stir un­til just com­bined.

Spoon 1⁄3 cup­fuls of the mix­ture into 8 x 5cm x 9cm

¾- cup- ca­pac­ity (180ml) mini loaf tins. Top with the pepi­tas. Cook for 25 min­utes or un­til cooked when tested with a skewer. Serve. MAKES 8.

zuc­chini, dill and sweet potato loaf

2 zuc­chini (cour­gette) (about 300g), grated

1 sweet potato (300g), peeled and grated

½ cup finely chopped dill

1 cup (80g) finely grated parme­san

4 green onions (scal­lions), thinly sliced

6 eggs

1 ¾ cups (280g) whole­meal self-rais­ing (self-ris­ing) flour 1 tea­spoon sea salt flakes cracked black pep­per

8 zuc­chini (cour­gette) flow­ers goat’s curd and ex­tra vir­gin olive oil, to serve Pre­heat oven to 180°C (350°F). Place the zuc­chini in a clean tea towel and squeeze out as much liq­uid as pos­si­ble. Place the zuc­chini in a large bowl. Add the sweet potato, dill, parme­san, onion, eggs, flour, salt and pep­per and stir well to com­bine.

Spoon into a lightly greased 10cm x 20cm loaf tin lined with non-stick bak­ing pa­per. Smooth the top and press the zuc­chini flow­ers into the top. Cook for 1 hour 30 min­utes or un­til cooked when tested with a skewer. Set aside to cool in the tin for 10 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely. Serve with goat’s curd, pep­per and oil. SERVES 8–10.

RICH in vi­ta­min C, zuc­chini has IM­MU­NITY boost­ing ben­e­fits. Don’t be tempted to peel them – the skin con­tains sol­u­ble fi­bre which is good for DI­GES­TION.

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