These easy-to-make Zucchini and Feta Slices are the perfect size for popping in the work or school lunchbox, for a quick and healthy lunchtime snack.
I like to bake healthy meals and snacks that I can pop in the freezer for an easy and quick lunch or dinner – and this Zucchini and Feta Slice definitely hits the mark!
This slice is packed with veggies, eggs, meat and cheese. You could easily add in extra veggies that you love, or leave out the ham if you’re wanting a vegetarian option.
I like to make this recipe in a Silicone Mini Loaf Pan because it’s non-stick, so there’s no need to worry about greasing the pan – plus clean-up is a synch! You could also make this recipe in a muffin tray.
What I love the most about this recipe, is what a delicious addition it makes to my work lunchbox or to the kids’ school lunchboxes. If prepared in the Silicone Mini Loaf Pan these slices fit perfectly into the bento lunchboxes.
They can be eaten hot or cold, and I find that if I get one out of the freezer in the morning, it’s perfectly defrosted by morning tea time to eat cold.
SILICONE MINI LOAF PAN
Silicone bakeware is a lightweight material that’s heat-resistant and can also be used in the fridge, freezer and microwave.
It’s very easy to use because there’s no need to grease the pan, and cleanup can be completed in minutes! The Silicone Mini Loaf Pan is especially great for making snacks suitable for lunchboxes, as it’s the ideal size!
- Makes 12 mini loaves
- Steel reinforced frame
- Easy release and non-stick
- Premium quality food-grade silicone
- Oven safe to 220 degrees celcuis
- BPA free
- Fridge, freezer and dishwasher safe
Zucchini and Feta Slice
|
Prep Time |
Cook Time |
Total Time |
|
15 mins |
45 mins |
1 hour |
- 80ml olive oil
- 1 brown onion, halved, finely chopped
- 1 cup ham, chopped
- 80g pine nuts
- 2 garlic cloves, crushed
- 1 cup self-raising flour
- 3 medium green zucchini, grated
- 4 eggs, lightly whisked
- 1/4 cup milk
- 1/3 cup parmesan, shredded
- 100g feta, crumbled
- Salt and pepper
Instructions
- Preheat oven to 180°C, fan forced.
- Grease a 12-cup mini loaf pan and set aside, or alternatively use a non-stick silicone mini loaf pan.
- In a large frying pan, heat 1 tablespoon of oil over a medium heat.
- Add onion, garlic, ham and pine nuts. Cook and stir for 5 minutes or until pine nuts are toasted.
- Sift flour into large bowl. Add onion mixture and zucchini. Stir to combine.
- Meanwhile, whisk egg, milk, parmesan, feta and remaining oil together.
- Make well in the middle of flour mixture and add egg mixture. Stir to combine.
- Pour mixture into mini loaf pan.
- Bake in oven for 30-35 minutes or until golden and cooked through.
- Rest in pan for 5 minutes, before transferring to a wire rack to cool completely or serve warm.
By Kat – The Organised Housewife
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5 comments
Hey, if I’m wanting to make vegetarian should I sub the cup of ham for something else? Or just leave out? X
You could add some mushrooms or grated carrot or even spinach. Whatever you like probably.
Hey Kate, I would suggest replacing the ham with a similar quantity of veggies. You could add more zucchini or try something additional like mushrooms or carrot? Let us know how you go! Kat x
Hi, I am just wondering if there is something you’d suggest to substitute for the pine nuts. I am highly allergic, but like the idea of the texture 🙂
Renee there are lots of other nuts that could work in this recipe (so long as you’re not allergic to them). I would consider almonds, pistachios, or even walnuts. Let me know how it turns out 🙂 Kat x