Suddenly it is late summer – almost autumn! – and I have gone from being delighted with the sight of the first bright orange zucchini flowers to feeling slightly overwhelmed with the abundance. I didn’t have much luck with my zucchini plant this year (although I have had partial success), but I have still been gifted several. What to do?
The quintessential Aussie classic for leftover zucchinis is the zucchini slice. Most households have a recipe. It turns up for picnics and barbecue get togethers from late summer onwards. I have no idea where the original recipe came from (Women’s Weekly?) I like it very much, but find it a bit heavy for my taste. And because it uses a lot of bacon, also a bit expensive.
So I tweaked it a bit, to make it more frugal, lighter and just a bit more contemporary. The result? Yum. When it is first out of the oven it puffs up like a souffle. I wasn’t expecting that, and it was such a nice discovery. It doesn’t last and deflates after a few minutes, but cuts easily if you are serving as a slice the next day.
I took this to a food bloggers gathering a while back. I felt a bit insecure bringing such a frugal, simple offering to a meet up with some of the best food bloggers in Canberra. But this dish stood its own amongst the offerings. Make it and be proud to share it at your next pot luck gathering.
6 eggs (medium)
1 onion, chopped
1 cup of ricotta cheese
Sprinkle of parmesan/light cheese for topping
1/2 cup olive oil (or as good as you can afford)
Around a third of a large, overgrown zucchini
3 tablespoons roasted capsicum or sundried tomatoes sliced thinly (can substitute cherry tomatoes, halved)
Salt and pepper
- Slice in the onions into small chunks, splash with olive oil and bake in the oven while you are preparing the mixture.
- Peel the green outer layer off the zucchinis. This step is only necessary if the zucchinis are large as the skin becomes tough – you can use the whole zucchini with a smaller vegetable. Cut in half and scoop out the seeds. Grate, and put in a colander. Sprinkle with salt and place something heavy on top (e.g. a small plate). Allow to sit for at least 15 minutes or longer, then rince with water.
- In a large bowl, beat the eggs and the ricotta until they are smooth. Season with salt, black pepper and nutmeg.
- Squeeze the zucchini in your hands to ensure that as much liquid as possible is removed, then add that to the eggs and ricotta mixture. Stir in the chopped fresh herbs, and also the finely chopped roasted capsicum. Finally, add the roasted onions (slightly cooled).
- Sprinkle with some cheese and homemade breadcrumbs. Bake in a hot oven (e.g. 160C) for around 20 to 30 minutes
Cost (based on ALDI prices):
1 cup of ricotta cheese $1.38
breadcrumbs free (homemade, leftover)
olive oil 80c
zucchini free (gifted)
roasted capsicums 50c
fresh herbs free
Salt and pepper
this looks so good. We were going to get an abundance of squash and I felt the same way about it. But sadly the drought and wind put paid to that.
Oh that’s a shame. It must be so hard watching your garden wither. Such a bad drought this year (although thankfully not near us at the moment). Always hard to find good zucchini recipes.
It was your zucchini slice at the pot luck that made me try making one!
Thank you. That is very sweet. I loved your chicken curry.
I love anything zucchini and this looks scrumptious. Parmesan is my daughter’s favorite so I’m sure she’ll like it too. Also, looks easy to make, perfect.
Looks delicious! I bet I could get Macgyver Boyfriend to make this in the thermomix for me 😉
Oh, let me know how it goes in a thermonix
This looks delicious. So interesting to read your recipe, because in the U.S.A most people make zucchini bread, which is sweet and I really like it. It’s interesting to read about your savory version and learning that it is quite common in Australia. At the next event I go to, I think it would be a great idea to bring both the Zucchini bread and your savory Zucchini pie.
I have never had zucchini bread – I am going to have to research it now:)
I had some at the Bloggers Pot Luck and thought it was really tasty! Thanks for sharing the recipe
Thank you. I was a bit surpised it turned out so soft and fluffy (in a nice way)
I’m definitely making this dish! So simple yet tasty.
My garden is exploding with zucchini at the moment, so winning timing to see your recipe. Do you think it would freeze down alright?
I’m pretty sure it would once baked. It wouldn’t be as soft afterwards, but still nice. I would think it would reheat well, too.