Zucchini Slice 0001
  • 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
  1. Preheat oven to 200°C (180ºC fan forced).
  2. Whisk eggs in a medium jug, season with black pepper and set aside.
  3. In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well combined.
  4. 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.
  5. Bake for 40-45 minutes or until firm and golden brown.
  6. Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices.
  7. 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

Acknowledgement

Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.