I don’t know about you but sometimes a sandwich just isn’t going to cut it for lunch. I’m here to spice up your lunches with a super quick, veggie packed and simple recipe, which you can prepare at the start of the week and enjoy all week long!
This zucchini slice is great warmed up in the cooler months and just as good served cold in the summer months. ENJOY!
[SERVES 6 ] [75 MINS FROM START TO FINISH]
INGREDIENTS
5 eggs
Pepper
1 large zucchini, grated
400g of butternut pumpkin, peeled and grated
1 1/2 cups of salt reduced canned corn kernels
1 medium brown onion, peeled and diced
2 tsp dried mixed herbs
3/4 cup of wholemeal self-raising flour
1 cup reduced-fat cheese, grated
Olive oil spray
Green side salad, to serve
METHOD
Preheat oven to 200°C (180oC fan forced).
Whisk the eggs in a medium bowl, season with pepper and set aside.
In a large bowl combine remaining ingredients and half the cheese. Add the eggs and stir the mixture until well combined.
Spray a large baking dish with oil and line with baking paper. Pour in zucchini mix and flatten with a spoon. Top with remaining cheese
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 - aim to fill half your plate with salad