Healthy zucchini slice

Ingredients

• 5 eggs
• pepper
• 1 large zucchini, grated
• 400 g carrot, sweet potato or pumpkin, peeled and grated
• 1 1/2 cups canned corn kernels or frozen peas, drained
• 1 medium brown onion, peeled and diced
• 2 tsp dried mixed herbs
• 3/4 cup wholemeal self-raising flour
• 1 cup reduced-fat cheddar cheese, grated
• olive or canola oil spray
• 3 large tomatoes, sliced, optional
• green side salad, to serve

Details
Prep: 30 mins
Cook: 45 mins
Serves: 6
Variation:
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.

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Method

1. Preheat oven to 200°C (180ºC fan forced).
2. Whisk eggs in a medium jug, season with black pepper and set aside.
3. Squeeze grated vegetables to remove some of the excess moisture.
4. In a large bowl combine all ingredients except tomato. Add eggs and stir mixture until well combined.
5. 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.
6. Bake for 40-45 minutes or until firm and golden brown.
7. Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices. Serve with a green side salad.

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

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Nutrition Information