Slow Cooker Zucchini Slice - 4 Ingredients
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Slow Cooker Zucchini Slice

Serves 6 serves


  • 9 eggs
  • 1 cup self-raising flour
  • 1 teaspoon curry powder
  • 2 zucchinis grated and squeezed gently to remove excess liquid
  • 1 cup cheddar cheese grated
  • 1/2 cup frozen peas thawed


  • Line the slow cooker with baking paper.
  • Whisk the eggs in a large bowl, add the flour and curry powder and whisk again until smooth.
  • Add the zucchini, cheese and peas.
  • Season generously with sea salt and cracked pepper then stir to combine. Pour into the prepared slow cooker.
  • Lay a tea towel between the slow cooker and the lid to absorb condensation.
  • Cook on HIGH for 1 to 2 hours, or until set when a knife inserted in the centre removes clean.

Recipe Notes

Optional: Serve sliced with a fresh garden salad for lunch or dinner.

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