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Zucchini & cheese slice


  • Preheat oven to 210°C.
  • Heat the oil in a large pan and gently saute the onion and garlic until tender. Then squeeze out any liquid from the zucchini, with your hands, and place in a large bowl with the onion mixture, flour, cheese, a generous amount of seasonings and the thyme.
  • In another bowl, whisk the eggs and milk using a fork. Then pour into the zucchini mixture and mix really well with a wooden spoon.
  • Spray a Swiss roll pan with olive oil and line with baking paper, overlapping the sides and ends. Then pour in the zucchini and cheese mixture. Spread out into the corners and arrange the tomatoes on top. Cook in the oven for about 35 mins until firm in the centre. Allow to cool for 15 mins before turning out.
  • Serve at room temperature (or heat in the microwave when required) with a simple green salad on the side.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 4 zucchini, grated
  • 250 gm self-raising flour
  • 125 gm grated tasty cheese
  • sea salt & freshly ground pepper
  • ½-1 tbsp thyme leaves
  • 4 eggs
  • 375 ml milk
  • cooking oil spray
  • 3-4 ripe red tomatoes, cored & finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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