Zucchini Slice with Garlic Bread

Zucchini Slice - This isn’t your average Zucchini Slice. It’s packed with summer vegetables, basil and served with balsamic glaze and hot garlic bread - all in 30 mins!

Zucchini Slice with Garlic Bread

This isn’t your average Zucchini Slice. It’s packed with summer vegetables, basil and served with balsamic glaze and hot garlic bread - all in 30 mins!

5 from 2 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: Balsamic Glaze, Basil, Frittata, Garlic Bread, Shallot, Summer Vegetables, Tomatoes, Zucchini Frittata, Zucchini Slice

Total Time: 30

Servings:

Equipment

Deep, oven-proof, non-stick frying pan or casserole dish
Stovetop
Small saucepan
Oven grill

Ingredients

40 g butter
2 shallots
Garlic 4 cloves
200 g cherry tomatoes
1 red capsicum
1 cup frozen corn kernels
1 zucchini large
Basil ½ bunch
8 eggs
¼ cup milk
¼ cup plain flour
Grated cheddar and mozzarella mix 125 g
⅓ cup balsamic vinegar
1 tablespoon olive oil
4 rolls ciabatta 300 g
Salt
Pepper

Instructions

Preheat your oven to 200 C. Get butter out of the fridge to soften.
40 g butter
Peel and slice shallots into rings. Peel and mince 4 garlic cloves and divide into two equal parts. Slice cherry tomatoes in half. Dice capsicum. Measure out corn. Slice zucchini into rounds. Pick basil leaves.
2 shallots, Garlic, 200 g cherry tomatoes, 1 red capsicum, 1 cup frozen corn kernels, 1 zucchini, Basil
In a bowl, whisk together eggs, milk, flour, salt and pepper (opt.). Add 63 grams cheddar and mozzarella and combine.
8 eggs, ¼ cup milk, ¼ cup plain flour, Grated cheddar and mozzarella mix, Salt, Pepper
Place a deep, oven-proof, non-stick frying pan or casserole dish on medium heat. While you’re waiting for it to heat up, place a small saucepan of balsamic vinegar on medium heat. Bring to the boil and then once boiling, turn right down to low and reduce for about 7 minutes. This will make a balsamic glaze.
⅓ cup balsamic vinegar
Add olive oil, shallots and half the garlic (reserving the other half for garlic bread) to the frying pan, and cook, stirring until the garlic is fragrant.
2 shallots, 1 tablespoon olive oil, Garlic
Add the rest of the vegetables and half the basil and saute for 2-3 minutes until soft. Season with salt and pepper (opt.).
200 g cherry tomatoes, 1 red capsicum, 1 cup frozen corn kernels, 1 zucchini, Basil, Salt, Pepper
Take the pan off the heat and pour in the egg mixture and stir briefly, just so the egg is through all the vegetables (you don’t want the egg starting to set while you stir or it will become like scrambled eggs).
Top your frittata with the rest of the grated cheese (62 grams) and put in the hot oven for 15 minutes, and turn the grill on for the last two minutes to brown up the top.
Grated cheddar and mozzarella mix
Meanwhile, mix the remaining minced garlic with butter and salt (opt.). Slice ciabatta rolls in half, liberally spread with garlic butter, wrap in foil and place in the oven for 10 minutes, or until the frittata is ready, to warm.
40 g butter, Garlic, Salt, 4 rolls ciabatta
Serve slices of zucchini frittata, topped with remaining basil leaves and balsamic glaze, with warm garlic bread.
To serve little ones, slice their frittata into small pieces and skip the balsamic glaze if you prefer.
Basil

Nutrition