SBS Food

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Zucchini slice

Joanna Reymond is the daughter of acclaimed chef and restaurateur, Jacques Reymond. She grew up surrounded with incredible food. Sundays were family days with the restaurant closed, and her dad would cook up a feast for family and friends. Joanna Reymond shares with us her family story and the secret of the zucchini slice, a recipe by her great aunt Ginette.

20120604_71_French-Zucchini-Slice_image_41248218
  • serves

    4-6

  • prep

    20 minutes

  • cook

    45 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

20

minutes

cooking

45

minutes

difficulty

Easy

level

Ingredients

  • 4 large eggs 
  • 1 tbsp olive oil 
  • 3 zucchini, grated 
  • 1 onion, peeled, finely chopped 
  • 100 g Gruyere cheese 
  • 125 g self-raising flour 
  • 100 ml cream 
  • salt and pepper, to taste

Instructions

Preheat the oven to 180°C.

Using a fork, beat the eggs and oil together in a small bowl.

Combine the remaining ingredients in a separate bowl. Add the egg and oil mixture and stir to combine. 

Pour the mixture into a baking dish and spread evenly. Bake for 45 minutes or until golden brown.

Allow to cool slightly before slicing.

 

Want more recipes like this? We recommend: 

• Peruvian .
• The superstar squash: .
for those craving pastry.
• 'Lil bit different: Gabriel Gaté's .

• : snacks, salads, curries and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 21 April 2017 10:51am
By Joanna Reymond
Source: SBS



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