Zucchini slice is one of my comfort foods and reminds me of my childhood. I came across this slice recipe using halloumi… and oh my goodness it’s risen the bar! The saltiness of the halloumi is perfectly balanced with sweetness of the zucchini and the crunchiness of seeds. This slice is perfect for a mid-week meal and makes about 4 servings.
1 large red onion
1/3 cup of fresh dill
1/3 cup fresh mint leaves
2 tablespoons of olive oil
2 garlic cloves, crushed
1 lemon, rind finely grated and then lemon cut into wedges
500g zucchini, coarsely grated and then squeezed to remove liquid
225g halloumi, coarsely grated
3/4 cup of gluten-free or wholemeal flour
1 teaspoon baking powder
1 tablespoon pine nuts
1 teaspoon sumac (optional)
1 teaspoon sesame seeds
3/4 teaspoon dried mint leaves
1. Preheat oven to 190°C (375°F).
2. Grease and line the base and sides of an 18.5cm (base measurement) square cake pan.
3. Thinly slice one-third of the red onion into rings and set aside (for topping). Finely chop the remaining onion.
5. Reserve 1 tablespoon of dill and 1 tablespoon of mint leaves (for topping). Roughly chop remaining dill and mint.
6. Heat 1 tablespoon of oil in a frying pan over medium-low heat.
7. Add finely chopped onion, garlic and lemon rind. Cook, stirring, for 3 minutes or until soft.
8. Transfer onion, garlic and lemon rind to a large bowl. Add zucchini, halloumi and chopped dill and mint.
9. Whisk eggs and remaining oil in a separate bowl.
10. Sift over flour and baking powder. Whisk until smooth and combined. Season.
11. Add egg and flour mixture to zucchini mixture. Stir until combined.
12. Spoon into prepared pan. Top with reserved onion rings, dill and mint.
13. Combine pine nuts, sesame seeds, dried mint and sumac in a bowl. Sprinkle over slice. 14. Bake for 40-45 minutes or until set.
15. Stand in pan for 10 minutes.
16. Serve with lemon wedges, extra dill and mint.