Lunch Box Logistics - Zucchini Slice

A long weekend or planned baking day allows every working mum to get ahead of the weekly lunch box demands with this easy zucchini slice that freeze splendidly as a whole or as muffins.

I am always the first person to put my hand up and declare a very limited ability when it comes to baking or cooking but I’ve always believed that if a woman has a small ‘tried and trusted’ catalogue of recipes behind her, family life will always flow.

This simple zucchini slice recipe (which can be switched to muffin size portions) is a gorgoeus hybrid of inherited and researched ingredients that blend to create the perfect ‘freeze-able’ slice – feel free to play with the quantities and ingredients i.e. add rice or couscous, use gluten free flour instead of wheat flour, add or subtract corn for bacon or vice versa.

When possible I will always use organic ingredients.

Believe me, experiment freely as the worst that could happen with this recipe is that its too soggy or too dry: you’ll know what the hiccup is…

If you lock this recipe in with an ingredient I haven’t included or better still, a gluten free option, please share.

Best of all, enjoy the bake and relish the break when all you have to do is pop this delicious creation in to your loved ones lunch box.

Enjoy x

Ham and Zucchini Muffins

500g zucchini grated

2 Tbsp Olive Oil

1 Brown Onion, finely diced

1 Clove Garlic, chopped finely

180g Cheddar, grated

250g Self Raising Flour

1 Bunch Flat Leaf Parsley chopped finely (OR 4 Tbsp Dried Parsley)

1 Cup of rice (optional)

4 Eggs, lightly whisked

Sea Salt Flakes and Ground Pepper to taste

200g Leg Ham, thinly sliced (optional)

Method

Preheat oven to 180°C (160°C fan-forced).

Cooking oil or spray for greasing a lamington tin (16cm x 26cm) or individual large patty cases in a 12-hole medium muffin tin

Drain/ wring zucchini through gauze or light tea towel to remove excess liquid and set aside

Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 2 minutes or until onion is translucent. Transfer onion/ garlic mixture to bowl of zucchini. Add cheese, flour, parsley, egg and stir until well combined. Season with salt and pepper.

Evenly divide 1/2 mixture in to prepared patty/ muffin holes OR spread evenly across laming ton tin, top with ham and remaining zucchini mixture.

Bake for 25 minutes or until golden and puffed**.

Transfer to wire rack to cool slightly, when just above room temperature, slice and freeze or put in fridge.

**Use the old toothpick gauge if you’re not quite sure whether the slice / muffin is cooked through: clean toothpick poked in to the middle of slice or muffin will come out clean if cooked. Should your toothpick comes out dirty or slightly battered, put back in oven for a couple minutes longer and try again.

Be sure not to over cook! Sometimes there is only the difference of 60-90 seconds back in the oven to a perfectly cooked slice.