Thursday, 28 May 2015

I say Zucchini, you say Courgette!

Our move home to Australia is becoming more real. We are trying to make the most of our 
time left in Germany, with day trips and weekends away. Soaking up culture, history and time with friends.  I went to book club yesterday, a nice casual affair with lovely ladies and maybe a wine or two. The grapevine has been working 'I hear that you are leaving us' came up a few times, the reality is creeping in. I think back over the last few years, the shared lunches with wonderful ladies from all over the world, the amazing international cuisine that has been shared amongst friends, new cultures and languages discovered. The time when I asked a dinner guest in England if they liked Zucchini and he had no idea what I was talking about, though better than saying 'I like your pants' to an English person! Australia is such a wonderful, multicultural country that we don't have a defined cuisine. I am often asked to take an Australian dish to an event, I can't take a Pavlova or ANZAC biscuits all the time and I did scare our German neighbours when I offered up some Kangaroo steaks at a BBQ once. I think every Australian has their own version of the 'Zucchini Slice', here is mine, it has been successfully shared amongst friends from all over the world in China, England, Germany and of course Australia!

Zucchini Slice

Robyn's Zucchini Slice

Grab the following....

1 Zucchini - Grated
1 Onion - Finely chopped
1 Carrot - Grated
3 Slices Ham/Cooked Bacon - Cut in Squares
1 Cup/80g  Grated Tasty Cheddar Cheese
1/2 Cup/ 70g Frozen Corn
1/2 Cup/ 70g Frozen Peas
1 Cup/140g sifted Self Raising Flour
1/2 Cup/125ml Olive Oil
5-6 Eggs
Salt and Pepper

Robyn's Zucchini Slice

Mix your grated zucchini, carrot, cheese and chopped onion in a bowl.
Then throw in your eggs, mix well.

Robyn's Zucchini Slice

Mix in your frozen peas and corn, salt, pepper...and a handful of chilli flakes if you like!

Robyn's Zucchini Slice

Pour in your oil and mix.

Robyn's Zucchini Slice

Add your flour and mix well

Robyn's Zucchini Slice

Spread it all in an oiled lasagne dish.

Robyn's Zucchini Slice

Bake at 150-180C for 30 minutes or until golden brown and cooked through. Cut into squares. Yummy hot or cold, great for picnics and school lunches....or expat gatherings.

Good with a dollop of sweet chilli sauce.

You can also use whatever veggies you have in the fridge, broccoli works great!

Omit ham/bacon for vegetarians.


  1. I thought you were going to describe zucchini bread but this is even more appetizing. When is the move date?

    1. It is a great 'finger food' and very appetizing! We head home to Australia in January 2016 so will fit in as many adventures as possible before then!