Zucchini Noodle Slice Recipes

ZUCCHINI AND NOODLE SLICE

Steps:

• Preheat oven to 190ºC/170ºC fan forced. Grease and line a 30 x 21cm lamington pan.
• Cook 2 Minute Noodle as directed on pack, reserving the flavour sachet. Drain well; reserve noodles.
• Beat eggs in a large bowl until combined. Add flour and beat until smooth. Stir in zucchini, onion, garlic, bacon, cheese, oil, noodles and contents of flavor sachet; stir to combine. Pour mixture into prepared pan and bake in oven for 30 minutes or until cooked through. Serve with mixed salad leaves, if desired.

ZUCCHINI-RIBBON "LASAGNA"

Steps:

• Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large straight-sided skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes. Add turkey; cook, breaking up any large pieces, until browned, 3 to 4 minutes. Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.
• Make the lasagna: Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.

ZUCCHINI & NOODLE SLICE

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).

ZUCCHINI AND NOODLE SLICE

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.

QUICK AND EASY ZUCCHINI NOODLES

Steps:

• Run zucchini through a spiralizer to make noodles.
• Heat olive oil in a large skillet. Add zucchini noodles, garlic, garlic powder, basil, salt, and pepper. Cook until fragrant and heated through, about 2 minutes.