Looking for a delicious and nutritious meal that’s packed with vegetables and perfect for any time of the day? This Healthy Zucchini and Veggie Slice is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Loaded with grated zucchini, broccoli, spinach, and a mix of cheeses, this slice is not only filling but also brimming with flavor. It’s a great way to incorporate more vegetables into your diet and can be served warm or cold. Whether you’re feeding the family or prepping for the week, this savory slice will be a new favorite in your healthy recipe collection!
Ingredients:
- 1.5 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium zucchini (about 220 grams / 7-8 oz), grated and squeezed of excess moisture
- 2 cups chopped broccoli (about 150-180 grams / 5-6 oz of broccoli florets)
- 2 cups baby spinach leaves (about 50 grams / 2 oz), roughly chopped
- 1 garlic clove, finely chopped
- 5 large eggs, lightly whisked
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 150 grams self-raising flour (about 1 cup + 2 tablespoons or 5 oz; if using plain flour, add 1 teaspoon of baking powder)
- 200 grams low-fat cottage cheese (about 1 cup; high-protein preferred)
- 115 grams grated Cheddar (about 1.5 cups or 4 oz; or Tasty cheese if in Australia)
- 1/2 cup frozen baby peas (about 50-60 grams / 2 oz)
- 30 ml olive oil (2 tablespoons, to go in the batter)
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and line a 9×9-inch (23×23 cm) square baking dish or a similar-sized dish with parchment paper.
- Prepare the Vegetables:
- Heat 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened and translucent.
- Add the finely chopped garlic and cook for another minute until fragrant.
- Stir in the chopped broccoli and cook for about 2-3 minutes until slightly softened. Add the roughly chopped spinach and cook until wilted, about 1 minute.
- Prepare the Zucchini:
- Grate the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible to avoid a soggy slice. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the lightly beaten eggs, Dijon mustard, salt, pepper, and the additional 2 tablespoons of olive oil.
- Combine the Ingredients:
- Add the squeezed grated zucchini, cooked vegetable mixture, and frozen peas to the bowl with the egg mixture. Mix well.
- Gradually add the self-raising flour (or plain flour with baking powder), stirring until fully incorporated.
- Add the Cheese:
- Gently fold in the grated cheddar cheese, reserving a small amount to sprinkle on top if desired.
- Bake the Slice:
- Pour the mixture into the prepared baking dish and spread it out evenly. If using, sprinkle the reserved cheese over the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Allow the zucchini slice to cool in the dish for 10 minutes before cutting into squares. Serve warm or at room temperature as a healthy snack, side dish, or light meal.
Conclusion:
This Healthy Zucchini and Veggie Slice is a delicious way to pack in the veggies and enjoy a satisfying meal at any time of the day. The combination of zucchini, broccoli, spinach, and cheese makes it both flavorful and nutritious, while the light, fluffy texture makes it a delight to eat. It’s perfect for meal prep, as it stores well and can be enjoyed cold or reheated. Serve it with a fresh salad for a complete meal or as a quick grab-and-go snack. This versatile and tasty recipe is sure to become a staple in your healthy meal rotation.
Healthy Zucchini and Veggie Slice
A savory and nutritious zucchini slice packed withveggies and cheese, perfect for a healthy meal or snack.
Ingredients
- 1.5 tablespoons olive oil
- 1 medium onion finely chopped
- 1 medium zucchini about 220 grams / 7-8 oz, grated and squeezed of excess moisture
- 2 cups chopped broccoli about 150-180 grams / 5-6 oz of broccoli florets
- 2 cups baby spinach leaves about 50 grams / 2 oz, roughly chopped
- 1 garlic clove finely chopped
- 5 large eggs lightly whisked
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 150 grams self-raising flour about 1 cup + 2 tablespoons or 5 oz; if using plain flour, add 1 teaspoon of baking powder
- 200 grams low-fat cottage cheese about 1 cup; high-protein preferred
- 115 grams grated Cheddar about 1.5 cups or 4 oz; or Tasty cheese if in Australia
- 1/2 cup frozen baby peas about 50-60 grams / 2 oz
- 30 ml olive oil 2 tablespoons, to go in the batter
Instructions
- Preheat the Oven:
- o Preheat your oven to 180°C (350°F). Grease and line a 9×9-inch (23×23 cm) square baking dish or a similar-sized dish with parchment paper.
- Prepare the Vegetables:
- o Heat 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened and translucent.
- o Add the finely chopped garlic and cook for another minute until fragrant.
- o Stir in the chopped broccoli and cook for about 2-3 minutes until slightly softened. Add the roughly chopped spinach and cook until wilted, about 1 minute.
- Prepare the Zucchini:
- o Grate the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible to avoid a soggy slice. Set aside.
- Mix the Wet Ingredients:
- o In a large mixing bowl, whisk together the lightly beaten eggs, Dijon mustard, salt, pepper, and the additional 2 tablespoons of olive oil.
- Combine the Ingredients:
- o Add the squeezed grated zucchini, cooked vegetable mixture, and frozen peas to the bowl with the egg mixture. Mix well.
- o Gradually add the self-raising flour (or plain flour with baking powder), stirring until fully incorporated.
- Add the Cheese:
- o Gently fold in the grated cheddar cheese, reserving a small amount to sprinkle on top if desired.
- Bake the Slice:
- o Pour the mixture into the prepared baking dish and spread it out evenly. If using, sprinkle the reserved cheese over the top.
- o Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- o Allow the zucchini slice to cool in the dish for 10 minutes before cutting into squares. Serve warm or at room temperature as a healthy snack, side dish, or light meal.