In my pre-Thermomix days, this Zucchini Slice was also known as Impossible Pie. It forms its own crust as it bakes so it’s a bit like a quiche without the pastry.
You can serve it warm, room temperature or cold and it freezes well so it’s ideal to take on picnics or pop into school lunchboxes. It’s ‘possibly’ one of the most versatile dishes you can make and ‘impossibly’ easy to make with the help of the Thermomix.
These days my version uses nutritional yeast flakes instead of cheese making it dairy-free. You can vary the veggies and herbs – I have used other herbs from the garden such as sage as well as parsley and oregano.
1 brown onion, peeled and halved
2-3 cloves garlic, peeled
375g zucchini, roughly chopped
1 large carrot, roughly chopped
2-3 sprigs parsley, leaves only
2-3 sprigs oregano, leaves only
6 eggs
35g EVOO or oil of choice
100g SR flour
3 tablespoons nutritional yeast flakes
Salt & Pepper to taste
Preheat oven to 170°C and grease or line a baking, lasagne or lamington pan.
Place onion, garlic, zucchini, carrot and herbs into TM bowl. Chop 4 secs/speed 5 and scrape down sides. Add rest of ingredients and mix for 20 secs/REVERSE speed 4.
Pour into prepared pan and bake for 30-40 minutes or until cooked through.
old chris new tricks 