Fetta di Zucchine Con Pomodoro
zucchini slice with tomato
This zucchini recipe is one I’ve adapted from Stephanie Alexander’s cookbook – The Cook’s Companion. It’s actually by a friend of Stephanie’s, Anna-Maria Bruno who was one of the first generation of Italian migrants (1950’s) to have contributed to Italian food and cooking in Australia.
I love this recipe (as does the hubby and child) and I use it regularly when I have an abundance of zucchini in my garden.
I alter the original recipe by not adding bacon although this is perfectly fine to do. Just add 150g of streaky bacon finely chopped to the recipe provided. The slices of tomato layered on top look and taste amazing – adds such an authentic flavour to this slice.
You will be pleased to know that once again this recipe is so easy to prepare and is extremely versatile – serve it for lunch or dinner with a salad or serve it as a snack!
A luscious zucchini slice topped with layers of thinly sliced tomato. Serve it for lunch or dinner with a salad or as a snack - so easy to prepare and versatile.
Via Stephanie Alexander by Anna-Maria Bruno & adapted by Angela Palermo.
1 minPrep Time
30 minCook Time
31 minTotal Time
500g Zucchini, grated
(about 7 to 8)
1 each Brown Onion, chopped
170g Parmesan, freshly grated
150g Self-raising flour
3 each Eggs, whole (larger size)
Pinch Sea salt and black pepper
3 each Tomatoes, ripe and thinly sliced
- Preheat oven to 180c. Brush a 25cm square tin with a little olive oil and line the base with baking paper.
- In a bowl grate the zucchini and then add onion, parmesan cheese, self-raising flour, eggs and the seasoning of sea salt and pepper. Combine all together – if mixture doesn’t have enough moisture (or comes together) add another egg.
- Pour mixture into the prepared square tin and smooth the top with a back of a spoon or spatula.
- Cover the top with layer of the sliced tomatoes and pour over the olive oil (pour less of the olive oil if you prefer to – say 1/3 or ¼ cup).
- Then bake for 30 mins or until firm to touch.
- To serve – cut into 10-12 pieces and serve warm or cold for lunch or dinner with a side of salad.
Can also be frozen and reheated in hot oven for snacks within 3 months.