Zucchini And Noodle Slice Recipe

Name: Zucchini And Noodle Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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
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
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.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 62 1/2 g vermicelli rice noodles, 3 medium zucchini, grated, 1 medium carrot, peeled and grated, 2 (125 g) canned corn kernels, drained, and more.

Yes, Zucchini And Noodle Slice falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini And Noodle Slice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions