"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Perfect Zucchini Slice

By Hannah Fong

I Quit Sugar: Perfect Zucchini Slice
  • 6 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar: Perfect Zucchini Slice

Sometimes you just need a go-to recipe that works every single time. We created this Perfect Zucchini Slice to be vegetarian, nut-free and with a gluten-free option, making it a hit for everybody's lunchbox. Plus, who can resist the crispy feta on top?!  

Servings: 6
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • butter, for greasing.
  • 8 eggs.
  • 2 cloves garlic, minced.
  • 1/2 bunch kale, destemmed and leaves finely sliced.
  • 150 g mature cheddar cheese (or Parmesan).
  • 8 thyme sprigs.
  • 500 g zucchini, grated with extra moisture squeezed out.
  • 1 1/2 cup wholemeal flour (you can use gluten-free plain flour if you prefer).
  • 1 pinch sea salt.
  • 1 pinch freshly cracked black pepper.
  • 75 g feta, crumbled.

Directions

1. Preheat oven to 200°C/400°F/gas mark 6 and grease a baking dish with butter.

2. In a medium bowl, whisk together the eggs until light and slightly foamy. Add the garlic, kale, cheese, half the thyme leaves, grated zucchini and whisk again until combined. Stir through the flour until smooth and season generously with sea salt and freshly cracked pepper.

3. Pour the mixture into the prepared baking dish, arrange the 4 remaining thyme sprigs and the crumbled feta on top.

4. Place into the preheated oven and bake for 30 minutes, or until the filling is cooked through and the top is golden brown.

5. Once cooked, remove from the oven and allow to cool slightly. Slice into six chunks. Serve with a green leafy salad.


Note

  • Store slice in the fridge for up to 4 days. Alternatively, place into a container with baking paper pieces between each slice. Freeze for up to 1 month.

Sometimes you just need a go-to recipe that works every single time. We created this Perfect Zucchini Slice to be vegetarian, nut-free and with a gluten-free option, making it a hit for everybody's lunchbox. Plus, who can resist the crispy feta on top?!

Ingredients

  • butter, for greasing.
  • 8 eggs.
  • 2 cloves garlic, minced.
  • 1/2 bunch kale, destemmed and leaves finely sliced.
  • 150 g mature cheddar cheese (or Parmesan).
  • 8 thyme sprigs.
  • 500 g zucchini, grated with extra moisture squeezed out.
  • 1 1/2 cup wholemeal flour (you can use gluten-free plain flour if you prefer).
  • 1 pinch sea salt.
  • 1 pinch freshly cracked black pepper.
  • 75 g feta, crumbled.

Directions

1. Preheat oven to 200°C/400°F/gas mark 6 and grease a baking dish with butter.

2. In a medium bowl, whisk together the eggs until light and slightly foamy. Add the garlic, kale, cheese, half the thyme leaves, grated zucchini and whisk again until combined. Stir through the flour until smooth and season generously with sea salt and freshly cracked pepper.

3. Pour the mixture into the prepared baking dish, arrange the 4 remaining thyme sprigs and the crumbled feta on top.

4. Place into the preheated oven and bake for 30 minutes, or until the filling is cooked through and the top is golden brown.

5. Once cooked, remove from the oven and allow to cool slightly. Slice into six chunks. Serve with a green leafy salad.

Note

  • Store slice in the fridge for up to 4 days. Alternatively, place into a container with baking paper pieces between each slice. Freeze for up to 1 month.