Best 2 Zucchini And Noodle Slice Recipes

Craving a healthy and flavorful dish that combines the goodness of zucchini and the versatility of noodles? Look no further! Our zucchini and noodle slice is a culinary delight that offers a perfect balance of flavors and textures. Made with fresh zucchini, wholesome noodles, and a medley of aromatic herbs and spices, this dish is a symphony of flavors that will tantalize your taste buds.

This recipe collection features three variations of the zucchini and noodle slice, each with its own unique twist. The classic zucchini and noodle slice is a timeless dish that showcases the natural flavors of the main ingredients. For those who enjoy a touch of heat, the spicy zucchini and noodle slice adds a delightful kick with the addition of chili peppers. And for a vegetarian option, the zucchini and noodle slice with roasted vegetables offers a colorful and nutritious take on this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI & NOODLE SLICE

Zucchini & Noodle Slice image

Found this recipe in a food magazine and have made a few changes to suit the family. They loved it ....YES even with the zucchini!!! You could use any combination of vegies in this slice -- Asparagus, mushrooms, peas, leek, spinach... even halved cherry tomatoes. Its all up to you and your imagination! This slice can be made without the bacon or even the bacon could be substituted for ham or prosciutto.

Provided by Tisme

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Steps:

Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
Finely chop onion and cook with bacon for a few minutes in the microwave.
Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
Stand for 20 mins to set & serve with mixed salad leaves. (If using).

Nutrition Facts : Calories 432.5, Fat 23.9, SaturatedFat 7.5, Cholesterol 166.4, Sodium 593.7, Carbohydrate 40.6, Fiber 3.9, Sugar 4.1, Protein 16

ZUCCHINI AND NOODLE SLICE

Zucchini and Noodle Slice image

A yummy, tasty slice packed with vegies and rice vermicelli noodles... a great accompaniement with your evening meal or a filling midday lunch. For the noodles, I buy Changs Rice Vermicelli Noodles. They come in a pack of four individual portions. One portion is more than enough. Be aware, the measurement for the corn kernels is before they are drained from the can. You can add a little bacon for some extra flavour. The preparation time includes the 20 minutes standing time.

Provided by Mrs_Nostawk

Categories Lunch/Snacks

Time 1h

Yield 6 slices, 6 serving(s)

Number Of Ingredients 13

Ingredients

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Steps:

1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

Tips:

Use a spiralizer to create thin, noodle-like strands of zucchini. This will help the zucchini cook evenly and absorb the flavors of the other ingredients.
Choose a variety of colorful vegetables to add to your zucchini and noodle slice. This will make your dish more visually appealing and packed with nutrients.
Don't be afraid to experiment with different flavors. You can add herbs, spices, or sauces to your zucchini and noodle slice to create a dish that is uniquely your own.
Cook the zucchini and noodle slice until the zucchini is tender and the noodles are cooked through. This will ensure that your dish is cooked evenly and is safe to eat.
Serve the zucchini and noodle slice immediately, or store it in the refrigerator for up to 3 days. This dish is also great for meal prepping, as it can be reheated in the microwave or oven.

Conclusion:

Zucchini and noodle slices are a delicious and healthy way to enjoy zucchini. They are a great way to get your daily dose of vegetables, and they can be made with a variety of ingredients to suit your taste. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, zucchini and noodle slices are a great option.