Zucchini slice

Easy
6 servings
12 serves of veg
30m preparation
45m cooking

Ingredients

5 eggs
freshly ground or cracked black pepper
1 large zucchini, grated
400g peeled and grated carrot, sweet potato or pumpkin
1½ cups drained canned corn kernels or frozen peas
1 medium brown onion, peeled and diced
2 teaspoons dried mixed herbs
¾ cup wholemeal self-raising flour
1 cup reduced-fat grated cheddar cheese
olive or canola oil spray
3 large tomatoes, thinly sliced (optional)
green side salad, to serve

Method

Preheat oven to 200°C (180ºC fan forced).
Whisk eggs in a medium jug, season with black pepper and set aside.
In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well combined.
Spray a large baking dish with oil. Pour in zucchini mix and flatten with a spoon. Cover with tomato slices arranged in a single layer.
Bake for 40-45 minutes or until firm and golden brown.
Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices.
Serve with a green side salad.

Hint

Serve hot or cold, a healthy favourite for toddlers, children and adults alike. Great to take on a picnic, served as a finger food cut into small squares.

Alternatives

Substitute other vegetables including baby spinach, cherry tomatoes, broccoli florets, chopped asparagus or mushrooms, grated parsnip or potato and add fresh parsley, basil or dill.
Use fresh or frozen corn instead of tinned.

Storage Suggestions

Recipe can be frozen. Cool to room temperate and cut into serving slices. Double wrap in plastic wrap and freeze for up to two months.

Equipment List

medium jug
whisk
large baking dish
spoon
knife
serving plates






Recipe came from - healthier.qld.gov.au. This work is licensed under Creative Commons Attribution No Derivatives 3.0 Australia