This zucchini slice recipe is so easy and quick to make. It's versatile, so you can serve it for breakfast, lunch, or snack-time. On top of that, it makes for great leftovers.
In a large bowl, beat the eggs. Add the flour then stir until combined and smooth. Add the remaining ingredients and gently stir to combine.
Pour the mixture into a prepared baking dish. Use a spatula to even out the surface. Bake the mixture in a preheated oven at 360°F for about 40 minutes (or longer as needed until it's fully cooked).
Notes
Self-raising flour. You can substitute it with gluten-free or regular all-purpose flour with ½ teaspoon of salt and 1 ½ teaspoon of baking powder. To prepare the baking dish. You can grease the baking dish with butter and/or line it with baking paper. To prevent mushy zucchini slices. Make sure to squeeze out excess liquid from grated zucchini. You can use a salad spinner and/or a clean kitchen towel.Storing. Cool the zucchini slice down and do not leave the leftovers to sit at room temperature for more than 2 hours. Transfer the leftovers to an airtight container or sealed ziplock bag. Properly stored, the leftovers will last up to 5 days in the fridge or 3 months in the freezer. Reheating. Reheat the zucchini slice in the microwave for a minute or longer, or bake it in the oven at 350°F for about 20 minutes. Cover the zucchini if baking in the oven.