Everyone has heard of Zucchini Slice in some form or another. It’s been a staple for my children’s school lunches and I have enjoyed playing with it to make my own variations. I love to use chicken and fetta cheese, instead of bacon and yellow cheese. I recently made up the recipe below by adapting a meatloaf recipe with things I liked about Zucchini Slice. The benefit of using a meatloaf recipe base is that there is no flour. This is absolutely delicious hot or cold and the recipe is so flexible with measurements, so you can make as little or as much as you like! Enjoy! And share!
All measurements are rough and can be adapted to suit your preferences
- 2 cups of roast (or bbq) chicken (I used one whole breast and the Maryland of a roast chicken)
- 1 cup cooked brown rice (I use medium grain)
- 3 cups grated or finely chopped vegetables (I was sick of zucchini, so I used carrot, silverbeet, capsicum, celery, spring onion, cauliflower – I like a variety of colours for balance of nutrition)
- a handful of basil or parsley, chopped roughly
- 2 tablespoons of chia seeds (or pepitas, sunflower seeds, or flax seeds)
- 1/2 cup fetta cheese chopped finely (optional)
- 3/4 cup natural greek yoghurt or blended cottage or ricotta cheese
- 2 eggs
Place all ingredients, except eggs, into a bowl and combine well (using hands is easiest). Add eggs, one at a time until you are confident the ingredients have bonded well. If you feel the mixture is still crumbly, add another egg.
Grease your pan or glass/ceramic dish generously with coconut oil and place the mixture in. Press the mixture firmly into your dish, ensure the top is flat, and sprinkle with sesame seeds.
Cook in the oven at 180 degrees. Check at 45 mins, but may need to stay in for an hour. I leave mine in until it’s crispy around the sides and nicely golden.