ZUCCHINI SLICE

This is a recipe that the kids love....even the non vege eating kids, once they've made it themselves! And they can make the whole thing by themselves....you get to sit back and watch aka supervise.

INGREDIENTS

· 1 zucchini, grated

· 1 carrot, grated

· 1 spring onion finely chopped

· ½ cup tasty cheese grated

· ½ cup flour

· ¼ cup of oil

· 2 eggs (or ½ cup milk (dairy or non-dairy) for egg free recipe)

· ½ cup corn (fresh or canned)

· ½ teaspoon salt

· 1 clove of finely chopped or grated garlic (optional)

· 1 teaspoon dried mixed herbs or 1 tablespoon fresh chopped herbs (optional)


  • I also added chopped capsicum and leftover roasted pumpkin

METHOD:

  • Preheat oven to 170°C. Line a non-stick deep tin or muffin tins with baking paper.

  • Grate and chop your vegies.

  • Combine zucchini, carrot, corn, onion, flour, garlic, herbs and cheese in a large bowl.

Add oil and eggs (or milk) to the vegetables, and mix well.




Pour into deep tin/dish or muffin tins.

Bake for 20-40 mins until golden and set. Allow to cool slightly before cutting or eating.


Peter ate a large slice before I could take a photo!