Zucchini & Cherry Tomato Slice
A classic slice with a fresh, herby twist
This zucchini slice is one of those reliable, no-fuss recipes that works for just about everything — lunches, picnics, work snacks, or a quick dinner with a side salad. The twist? Fresh basil straight from the garden and juicy cherry tomatoes, which add sweetness and lift without overpowering the slice.
The real secret here is simple but non-negotiable: squeeze as much moisture as possible out of the zucchini. It’s the difference between a perfectly set, sliceable bake and one that feels a bit soggy in the middle. Even the tomatoes get a quick blot — small steps, big payoff.
It’s flexible, forgiving, and just as good warm from the oven as it is cold the next day.
Ingredients:
3 zucchinis, grated
1 cup cherry tomatoes, halved and blotted dry
1 small onion, finely chopped
3–4 eggs (use 4 for a firmer slice)
¾ cup grated cheese
¾ cup self-raising flour
¼ cup olive oil or mild neutral oil
Fresh basil leaves, torn
Salt and pepper, to taste
Method :
Preheat the oven to 180°C (350°F).
Line a slice tin or medium baking dish with baking paper.Place the grated zucchini into a clean tea towel or muslin and squeeze firmly to remove as much liquid as possible. This step is key.
Transfer the zucchini to a large bowl. Add the chopped onion, cherry tomatoes and basil, gently tossing to combine.
Add the eggs, grated cheese, self-raising flour, olive oil, salt and pepper. Stir gently until everything is just combined — don’t overmix.
Pour the mixture into the prepared tin and smooth the surface evenly.
Bake for 30–40 minutes, or until golden on top and the centre feels set when lightly pressed.
Allow to cool slightly before slicing. Serve warm or cold.
Serving Notes
- Keeps well in the fridge for up to 3 days
- Perfect for lunchboxes or make-ahead meals
- Delicious with a simple green salad or tomato relish
- Easily adaptable — add feta, herbs, or leftover veg as needed
