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Curtis Stone's 3-cheese and tomato zucchini slice

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Take the stress out of weeknight dinners with this tasty zucchini slice. Packed with cheesy flavour, it’s one the kids will love.

  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes, + 10 mins cooling time
Cheese, tomato and zucchini slice cut in four sections and served on baking paper

Ingredients

  • 1/2 cup (75g) self-raising flour
  • 6 Coles Australian Free Range Eggs
  • 500g zucchini, coarsely grated
  • 100g Coles Goat’s Cheese, crumbled
  • 1 cup (120g) coarsely grated gouda
  • 1/2 cup (40g) finely grated parmesan
  • 3 spring onions, thinly sliced
  • 1 roma tomato, sliced
  • 8 mixed tomatoes, halved
  • Extra virgin olive oil, for brushing
  • Finely grated parmesan, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 190°C (170°C fan-forced). Grease a 23cm (base measurement) square cake pan and line the base and sides with baking paper, allowing the sides to extend by 5cm.
  2. Step 2

    In a large bowl, whisk the flour, 21/2 tsp salt and 1/2 tsp pepper. Add the eggs and whisk until mostly smooth.
  3. Step 3

    Place the zucchini in the centre of a clean tea towel. Gather corners of the tea towel to enclose, then squeeze excess moisture from the zucchini. Stir the zucchini into the egg mixture in the bowl. Using a rubber spatula, fold in the goat’s cheese, gouda, parmesan and spring onion. Transfer the zucchini mixture to the prepared pan, using the spatula to smooth the top. Lay the tomatoes over the top of the slice, gently pressing the tomatoes into the slice.
  4. Step 4

    Bake for 30-35 mins or until the slice is cooked through. Brush the top of the slice with oil and season with salt and pepper. Set aside in the pan for 10 mins to cool, then use the overhanging baking paper to remove the slice from the pan. Cut the slice into pieces and sprinkle with extra parmesan. Top with basil leaves and serve warm or at room temperature.

Nutrition Information

Per Serve

Energy: 1175kJ/281 Cals (14%)

Protein: 20g (40%)

Fat: 17g (24%)

Sat fat: 9g (38%)

Carb: 12g (4%)

Sugar: 3g (3%)

Fibre: 2g (7%)

Sodium: 1440mg (72%)

Curtis Stone's 3-cheese and tomato zucchini slice

Curtis Stone's 3-cheese and tomato zucchini slice
  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes, + 10 mins cooling time
Ingredients
  • 1/2 cup (75g) self-raising flour
  • 6 Coles Australian Free Range Eggs
  • 500g zucchini, coarsely grated
  • 100g Coles Goat’s Cheese, crumbled
  • 1 cup (120g) coarsely grated gouda
  • 1/2 cup (40g) finely grated parmesan
  • 3 spring onions, thinly sliced
  • 1 roma tomato, sliced
  • 8 mixed tomatoes, halved
  • Extra virgin olive oil, for brushing
  • Finely grated parmesan, extra, to serve
    Description

    Take the stress out of weeknight dinners with this tasty zucchini slice. Packed with cheesy flavour, it’s one the kids will love.

    Method
    1. Step 1

      Preheat oven to 190°C (170°C fan-forced). Grease a 23cm (base measurement) square cake pan and line the base and sides with baking paper, allowing the sides to extend by 5cm.
    2. Step 2

      In a large bowl, whisk the flour, 21/2 tsp salt and 1/2 tsp pepper. Add the eggs and whisk until mostly smooth.
    3. Step 3

      Place the zucchini in the centre of a clean tea towel. Gather corners of the tea towel to enclose, then squeeze excess moisture from the zucchini. Stir the zucchini into the egg mixture in the bowl. Using a rubber spatula, fold in the goat’s cheese, gouda, parmesan and spring onion. Transfer the zucchini mixture to the prepared pan, using the spatula to smooth the top. Lay the tomatoes over the top of the slice, gently pressing the tomatoes into the slice.
    4. Step 4

      Bake for 30-35 mins or until the slice is cooked through. Brush the top of the slice with oil and season with salt and pepper. Set aside in the pan for 10 mins to cool, then use the overhanging baking paper to remove the slice from the pan. Cut the slice into pieces and sprinkle with extra parmesan. Top with basil leaves and serve warm or at room temperature.