This isn’t your average Zucchini Slice. It’s packed with summer vegetables, basil and served with balsamic glaze and warm garlic bread - and ready in half an hour!
Here’s a fresh take on the classic Zucchini Slice. Instead of grating zucchini we’re going to cut it into rounds and have lovely big pieces, along with Summer vegetables like new season tomatoes, corn, basil and capsicum, for a fresh and colourful slice. Next, we’ll sauté the vegetables in the same pan that we’ll cook it in, so there’s less washing up, and we’ll make our very own deliciously buttery garlic bread and balsamic reduction to go with it.
Because of some clever timing, we can do this all in just half an hour, and you’ve got a scrumptious dinner that everyone will enjoy.
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Zucchini Slice Ingredients
- Butter
- Shallot
- Garlic
- Cherry tomatoes
- Red capsicum
- Frozen corn kernels
- Zucchini
- Basil
- Eggs
- Milk
- Plain flour
- Cheddar and mozzarella mix
- Balsamic vinegar
- Olive oil
- Ciabatta
- Salt and pepper
See recipe card for quantities.
How to make Zucchini Slice
1. Preheat your oven to 200 C. Get butter out of the fridge to soften.
- 40g butter
2. Peel and slice shallots into rings. Peel and mince garlic 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
- 4 cloves garlic
- 200g cherry tomatoes
- 1 capsicum
- 1 cup frozen corn kernels
- 1 large zucchini
- ½ bunch basil
3. In a bowl, whisk together eggs, milk, flour, salt and pepper (opt.). Add half the cheddar and mozzarella and combine.
- 8 eggs
- ¼ cup milk
- ¼ cup plain flour
- Salt and pepper (opt.)
- 125g grated cheddar and mozzarella mix (use 63 grams)
4. 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
5. 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.
- 1 tablespoon olive oil
- 2 shallots
- 2 cloves garlic (minced)
6. Add the rest of the vegetables and half the basil and saute for 2-3 minutes until soft. Season with salt and pepper (opt.).
- 200g cherry tomatoes
- 1 capsicum
- 1 cup corn
- 1 large zucchini
- ¼ bunch basil leaves (picked)
- Salt and pepper (opt.)
7. 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 and put in the hot oven for 15 minutes, and turn the grill on for the last two minutes to brown up the top.
- 62g grated cheddar and mozzarella mix
8. 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.
- 2 cloves minced garlic
- 40g butter
- Salt (opt.)
- 4 ciabatta rolls
9. Serve slices of zucchini frittata, topped with 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.
- ¼ bunch basil leaves (picked)
Substitutions
- Alternative proteins - You could add bacon to this if you want, sauté along with the vegetables and reserve some to top the slice.
- Vegetarian - This recipe is vegetarian.
- Gluten Free - Swap plain flour for a gluten free plain flour and swap ciabatta rolls for gluten free bread rolls.
- Dairy Free - Swap milk for oat or almond milk (your preference), and cheddar and mozzarella mix for dairy free parmesan. You can also add olives for the salty taste. Swap butter for olive oil.
Kid-Friendly Variations
- Option to hold salt and pepper to the end
- Serve squares of slice
- Skip the balsamic glaze
Equipment
You will need a deep, oven-proof, non-stick frying pan or casserole dish, a stovetop, a small saucepan, an oven grill.
Top tip
When we pour our egg mixture into the vegetables it’s really important to take the pan off the heat, and to not over stir the mixture, otherwise we’ll get a scrambled egg consistency in our pan and not a slice. We just want to make sure that the mixture goes to all corners of the pan, and once that’s done, we’ll top with cheese and pop in the oven.
Recipe
Zucchini Slice with Garlic Bread
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
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