Zucchini Slice

Zucchini Slice
  • Prep: 30
  • Cook: 45 mins
  • Serves: 6

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

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. 
 
 

Variations

  • 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.

Nutrition information

per serving per 100g
Energy 1220 kJ 353 kJ
Protein 19 g 6 g
Fat, total 9 g 3 g
— saturated 4 g 1 g
Carbohydrate 29 g 8 g
— sugars 10 g 3 g
Fibre 7 g 2 g
Sodium 450 mg 130 mg

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