Perfect for school and work lunches, this Thermomix Zucchini and Vegetable Slice is freezer-friendly and easily prepared in a Thermomix.
When it comes to packing school or work lunches, there are times when you crave something different from the usual sandwich. Having something in the freezer that’s easy to grab and go is always a bonus.
This Zucchini and Vegetable Slice is perfect for both work and school lunches and even makes an easy dinner when paired with a salad.
Don’t have a Thermomix? I’ve created this recipe in two ways, and here’s the Thermomix version for your convenience and you’ll find my regular recipe here.
Once cooked, cut into individual portions and freeze into a freezer safe container. Although, I prepared my Zucchini and Vegetable Slice using my silicone mini loaf pan, creating perfectly sized individual portions that are ideal for lunch. You will need two baking trays, as this mixture makes 24 mini loaves.
Kat’s tip:
When baking the loaves in a mini silicone loaf pan, they can sometimes turn out a bit soggy due to the moisture from the zucchini. To remedy this, after cooking, let them cool for 5 minutes (which helps prevent breakage). Then, gently remove the loaves from the pan, place them on a baking tray, and return them to the oven for an additional 5 minutes. This extra step will help crisp up the sides slightly, providing a better texture.
zucchini and vegetable slice (thermomix recipe)
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
- 120g tasty cheese, roughly chopped
- 120g parmesan cheese, roughly chopped
- 1 large onion, quartered
- 1 carrot, peeled, roughly chopped
- 3 rashers bacon, roughly chopped
- 2 zucchinis, roughly chopped
- 200g frozen corn kernels
- 150g self raising flour
- 90g vegetableoil
- 5 eggs
- salt and pepper to taste
Instructions
- Preheat oven to 160°C. Line a 30×20 lamington pan with baking paper or use two silicone mini loaf pans.
- Add tasty cheese to TM bowl and chop for 8 sec/speed 8. Set aside.
- Add parmesan cheese to TM bowl and chop for 8 sec/speed 8. Set aside.
- Add onion, carrot and bacon to TM bowl and chop for 3 sec/speed 4. Scrape the side of the bowl and repeat.
- Add zucchini and chop for a further 3 sec/speed 4. Scrape the side of the bowl and repeat.
- Add corn, flour, oil, eggs, salt & pepper and reserved tasty cheese to TM bowl and stir for 5 sec/counter-clockwise/speed 4 until just combined. Scrape the side of the bowl and repeat.
- Pour the mix into prepared tin, sprinkle with parmesen cheese.
- Cook for 35-45 minutes until firm and golden brown.
- Allow to cool for 5 minutes before removing from pan.
Notes
When baking the loaves in a mini silicone loaf pan, they can sometimes turn out a bit soggy due to the moisture from the zucchini. To remedy this, after cooking, let them cool for 5 minutes (which helps prevent breakage). Then, gently remove the loaves from the pan, place them on a baking tray, and return them to the oven for an additional 5 minutes. This extra step will help crisp up the sides slightly, providing a better texture.
- Prep Time: 15 min
- Cook Time: 45 mins
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