Zucchini Slice has to be one of the most kid-friendly and yet still adult-friendly recipes I know when it comes to cheap and nourishing meals. Sadly it contains all the allergens Jemima has been allergic to over her life. Now that wheat is in the picture, there’s a lot more we can do, but with 5 eggs and a cup of grated cheese, it’s still very much on the shelf. With some leftover Chreese sauce, I thought I’d give it a go. Now I must caveat this recipe by saying that I only made a small serving (two ramekins worth) and so probably divided it by 5. Therefore I can’t say how it would turn out as a full recipe. Here’s what I did, I’m afraid I wasn’t particularly exact but this recipe is quite giving.
Large pinch of grated zucchini
Large pinch of grated carrot
1/2 rasher of bacon, chopped
Small pinch of sliced green onions (typically it’s chopped normal onion, but I didn’t have one.)
1 tbsp Chreese sauce (if you can’t/don’t have that you might want to try Jessie’s cheese sauce)
Equivalent to 2 eggs of No Egg with 2 extra tbsp water, made up prior to adding in.
1 Tbsp oil
1/3 cup self raising flour
salt and pepper
Mix it all together – it should look like a thick cake mix really. I may have added a couple of extra tablespoons of water because I find No Egg doesn’t always give as much liquid as a normal egg. I will double check my measurements once I get some more Chreese sauce and edit if necessary.
Pour into greased ramekin/s and bake for 30mins in a moderate oven (180 degrees C) or until golden.
Jemima didn’t like it but I ate some and thought it tasted quite delicious. I think it was the texture she wasn’t keen on – she doesn’t even eat some sweet muffins if there’s anything slightly gooey involved….