Zucchini slice is one of the most-loved recipes for our readers (and in the office!). I set myself a challenge to give this classic a money-saving twist without losing its simplicity and tastiness. There’s always some pumpkin in my fridge, so it felt like the perfect place to start.
Instead of tossing the seeds and peelings, they’re roasted into crunchy, golden snacks, so nothing is wasted. The pumpkin adds extra colour but cooks through easily without any extra prep.
And to finish it off, we’re putting that last dollop of yoghurt in your fridge to good use with a zingy sauce that takes this humble slice up a notch.
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Line a 20cm x 30cm lamington pan with baking paper.
Deseed and peel the pumpkin. Set peelings and seeds aside. Chop pumpkin flesh into 2cm pieces.
Finely chop parsley stems and roughly chop half the parsley leaves. Reserve remaining whole leaves.
In a large bowl, combine chopped pumpkin, onion, zucchini, capsicum and cheese. Stir to combine. Set aside 1 cup chopped vegetable mixture. Add flour and chopped parsley stem and leaves to the remaining mixture, stirring until combined. In a separate bowl, whisk the eggs and oil. Pour into the vegetable mixture. Stir until well combined. Season.
Pour mixture into the prepared pan and level the top. Sprinkle with reserved vegetable mixture. Bake 40–45 minutes, until just set.
Meanwhile, rinse pumpkin seeds and peelings well and pat dry with paper towel. Line a small baking tray with baking paper. Toss seeds and pumpkin peelings with extra oil on tray. Roast for 15 minutes, until the seeds are golden and the peelings are crispy. Season well with salt.
For the dill yoghurt, combine all ingredients in a bowl. Season.
Serve zucchini slice topped with dill, the reserved parsley leaves and pickled red onion (if using). Accompany with dill yoghurt. Serve with the crispy pumpkin skin and seeds.
