Claire’s Spicy Vegetarian Zucchini Slice

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zucchiniZucchinis don’t have to be the natural enemies of our taste buds. This spicy  approach to a stridently green and unashamedly humble vegetable will have you in fits of gastronomic ecstasy.


4  zucchini, grated and  squeezed of their excess liquid

1 red onion, sliced thinly

3 cloves garlic, peeled and grated

4 eggs, beaten

A handful of fresh parsley, roughly chopped

3 teaspoons tomato paste

250 mls cream (one small carton)

Half cup almond meal

Half a cup milk (soy milk can be substituted)

Six drops of tabasco sauce

1 cup tasty cheese, grated

One level  teaspoon sea salt

One teaspoon fresh minced chilli  (you can buy this in a jar at supermarket)

Now you know what’s in it, here’s what you do:

  • Preheat oven to 200 Celsius (390 Farenheit)
  • Gather everything then find a large mixing bowl
  • Toss everything in together and stir with a moderate intensity until it’s well blended
  • Lightly oil a deep rectangular baking dish.(  Actually, it doesn’t HAVE to be rectangular, it just suits this recipe).
  • Pour mix into baking dish and put it in the oven
  • Cook for about 45 – 50 minutes until it looks a pleasant golden colour.



Author: Claire Bell
Claire Bell is the health and wellbeing editor of Midlifexpress. She is the author of Stone Age Secrets for Mind and Body and Comma Magic. Print and ebooks available on Amazon.

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